Name: Beef Shepherd's Pie Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 1-½ pounds yukon gold potatoes, peeled and diced; ⅓ cup whole milk, more as needed; 4 tablespoons unsalted butter; 1 teaspoon coarse kosher salt, more to taste; ¼ teaspoon garlic powder; ½ teaspoon ground black pepper; 1 tablespoon olive oil; 8 ounces button or crimini mushrooms, cleaned, stems removed and diced; 1 medium onion, diced fine; 2 medium carrots, peeled and diced fine; 1 teaspoon coarse kosher salt, more to taste; ½ teaspoon ground black pepper; 1 pound ground beef (or lamb); 2 garlic cloves, minced; 2 tablespoons potato starch or cornstarch; 2 teaspoons tomato paste; 1 teaspoon Worcestershire sauce (or soy sauce); 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves); 1-¼ cup beef broth, or more as needed; ½ cup frozen peas

There’s nothing quite like the comforting layers of a classic shepherd's pie, and this Beef Shepherd's Pie Recipe hits all the cozy, savory notes that make it a family favorite. The creamy mashed potatoes on top, paired with rich, flavorful beef filling—it’s simply irresistible and perfect for a satisfying weeknight dinner.

A black cast iron pan holds a two-layer dish, with the top layer being a golden-yellow mashed potato crust sprinkled with small green herb pieces and slightly browned edges. Below the potato crust, the second layer shows a thick, rich mix of ground meat, diced orange carrots, green peas, and dark brown mushrooms in a glossy sauce. A wooden spoon scoops out part of the bottom meat layer, revealing the hearty filling beneath the smooth, creamy top. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Shepherd's Pie Recipe
Top Tip
How to Serve Beef Shepherd's Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Shepherd's Pie Recipe

Why You'll Love This Recipe

This Beef Shepherd's Pie Recipe isn’t just an ordinary pie; it’s a labor of love that blends earthy mushrooms, tender carrots, and savory ground beef with fluffy, buttery mashed potatoes. It’s a meal that warms your soul—and trust me, once you've made it once, you’ll want to keep it in your regular rotation.

Comfort Food Classic: It’s a timeless dish that brings warmth and satisfaction with every bite.
One-Dish Wonder: You can make and bake this all in one skillet if you have an oven-safe pan—less cleanup, more yum.
Balanced Flavors: The mushrooms, carrots, and peas add sweetness and earthiness that perfectly complement the beef.
Customizable: You can easily tweak the herbs, swap ground beef for lamb, or add your favorite veggies.

The image shows a close-up view of a cooked mixture in a large pan. The dish has three main layers: small brown minced meat pieces as the base, bright orange carrot cubes scattered throughout, and small green peas mixed evenly. The texture appears soft and moist with a shiny sauce coating all the ingredients. A wooden spoon is partially visible stirring the mixture, and the pan edges are white. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Beef Shepherd's Pie Recipe plays a role in building layers of flavor and texture. The Yukon Gold potatoes mash up creamy and buttery, while the veggies and fresh herbs bring brightness and depth to the hearty beef mixture.

Flat lay of peeled and diced Yukon Gold potatoes, a few whole uncracked brown eggs with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of garlic powder, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of olive oil, fresh cleaned and diced crimini mushrooms, a medium diced onion, two peeled and diced fresh carrots, a small white ceramic bowl of ground beef, two whole uncracked garlic cloves, a small white ceramic bowl of potato starch, a small white ceramic bowl of tomato paste, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of dried thyme, a small white ceramic bowl of beef broth, and a small pile of frozen peas placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yukon Gold potatoes: Their creamy texture makes for buttery, smooth mashed potatoes that hold up well in baking.
Whole milk: Adds richness to the potatoes without being too heavy.
Unsalted butter: Essential for flavor and creaminess in the mash—salt can be adjusted separately.
Button or crimini mushrooms: Bring earthy depth and soak up the savory flavors beautifully.
Onion and carrot: Provide sweetness and texture for a well-rounded filling.
Ground beef: The star protein, flavorful and filling, browns nicely to create a rich base.
Garlic cloves: For that subtle aromatic punch.
Potato starch or cornstarch: Acts as a thickener to keep the filling luscious and not runny.
Tomato paste: Gives depth and a slight tang that brightens the meat mixture.
Worcestershire sauce: Lends that unmistakable umami boost and complexity.
Dried thyme: Adds a warm herbal note that pairs perfectly with beef.
Beef broth: Keeps the filling moist and savory while simmering.
Frozen peas: Pops of sweetness and color to finish the filling.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this Beef Shepherd's Pie Recipe as my blank canvas. Sometimes I add a bit of sharp cheddar in the mashed potato topping for a golden crust that steals the show. Other times, I swap ground beef for lamb to nod to the traditional Irish version. You can make it your own by playing with herbs, veggies, or even the cheese topping.

Variation: When I’m short on time, I toss in frozen mixed veggies instead of fresh carrots and peas—it’s just as tasty and convenient.

Step-by-Step: How I Make Beef Shepherd's Pie Recipe

Step 1: Cook and Mash the Potatoes Like a Pro

I start by boiling peeled Yukon Gold potatoes until they’re tender—think fork-tender but not falling apart. Draining well is key before adding in the butter and warm milk, then mashing gently until creamy but still a bit rustic. A touch of garlic powder, salt, and pepper take the potatoes from good to “wow.” If you don’t like runny potatoes, add milk gradually—you want fluffy, not soupy.

Step 2: Build the Flavor-Packed Beef Filling

Heat olive oil in your skillet, then cook diced mushrooms with a pinch of salt until their liquid evaporates—this step concentrates their umami goodness. Next, toss in onions and finely diced carrots, cooking till soft and fragrant. Then add your ground beef, breaking it up, and cook until browned and no pink remains. Drain any excess fat if needed to keep the filling from feeling greasy.

Stir in the minced garlic, potato starch for thickening, tomato paste for a hint of sweetness, Worcestershire sauce for umami, and thyme. Cook that just long enough to release amazing aromas. Pour in beef broth, scrape the brown bits off the pan (don’t skip this—flavor gold!), bring to a simmer, and let it thicken for about 10 minutes before adding peas right at the end. Taste and adjust the seasoning—season well, and your filling will sing.

Step 3: Assemble and Bake to Perfection

Spread your beef filling evenly in your skillet (or transfer to an 8” baking dish if not oven-safe), then dollop the mashed potatoes on top. Use a fork to create texture in the potatoes—that’s what crisps up beautifully in the oven. Bake it at 425°F on the upper rack for 15 minutes or until bubbly and golden. Patience pays off here—letting it rest 5-10 minutes before serving helps the layers settle for clean slices.

Top Tip

I’ve made this Beef Shepherd's Pie Recipe dozens of times, and these tips helped me avoid common pitfalls and boost flavor every time.

Drain excess fat: If your ground beef or lamb releases too much fat, drain it carefully to keep the filling rich but not greasy.
Don’t skip browning mushrooms: Cooking out their water concentrates flavor, preventing a watery filling.
Use potato starch or cornstarch: This thickener is subtle but crucial for holding the filling together—otherwise, it can be soupy.
Create texture on mashed potatoes: Run a fork over the top to create little peaks that crisp up delightfully in the oven.

How to Serve Beef Shepherd's Pie Recipe

Beef Shepherd's Pie - Serving Suggestion

Garnishes

I personally love a sprinkle of fresh chopped parsley or thyme leaves right before serving for a pop of color and fresh flavor. Sometimes I add a light dusting of smoked paprika to amp up the depth and invite compliments!

Side Dishes

A crisp green salad with a tangy vinaigrette is my go-to to balance the richness. Roasted root veggies or steamed green beans also make great companions if you want a veggie-heavy meal.

Creative Ways to Present

For special occasions, I’ve assembled this pie in individual ramekins to serve guests, which feels extra cozy and elegant. You can also top individual portions with grated cheddar or Parmesan for a golden crust that wows visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days. When I reheat, I cover with foil to keep the mashed potatoes moist and warm gently in the oven at 350°F. The flavors actually deepen after a day, so it’s a perfect next-day meal.

Freezing

I love making a double batch of this Beef Shepherd's Pie Recipe and freezing one portion. Just bake it first, cool completely, then wrap tightly in plastic and foil. It keeps wonderfully for up to 3 months—great for busy nights!

Reheating

Defrost in the fridge overnight, then bake at 350°F until heated through, about 25-30 minutes. Cover loosely with foil the first 20 minutes to avoid drying out, then uncover to crisp the top up nice and golden.

Frequently Asked Questions:

Can I use ground lamb instead of beef in this recipe?

Absolutely! Using lamb will give the dish a more traditional Irish shepherd's pie flavor. Just keep the same measurements—it cooks similarly to beef.

Can I prepare this pie in advance?

Yes, you can make the beef filling and mashed potatoes ahead of time and assemble just before baking. It also freezes well after baking. Just make sure to cool completely before freezing.

How do I prevent the mashed potatoes from becoming watery?

Drain the cooked potatoes very well before mashing, and add milk gradually—use just enough to reach a creamy consistency. Overdoing the milk can make the topping runny.

Is this recipe suitable for freezing and reheating?

Yes, this Beef Shepherd's Pie Recipe freezes beautifully. Bake, cool completely, wrap tightly, and freeze. Thaw overnight in the fridge and reheat in the oven to maintain texture and flavor.

Final Thoughts

This Beef Shepherd's Pie Recipe feels like a warm hug on a plate, and I’m always thrilled when friends tell me they’ve tried it and loved it. It’s approachable, forgiving, and endlessly comforting—perfect for weeknights but fancy enough for guests. Give it a go—you'll find yourself coming back to this recipe again and again, just like I do.