Go Back
–+ servings

Super Easy Classic Shepherd’s Pie

By Tiffy Cooks

5 from 1 vote
This super easy, Classic Shepherd’s Pie is the kind of cozy, classic comfort food that’s perfect for both weeknight dinners and special occasions. Made with a rich, beefy filling and topped with a creamy, golden mashed potato crust, it’s hearty, satisfying, and always a crowd-pleaser. We love making this for a relaxed date night at home, but it’s just as great for potlucks, family dinners, or hosting friends since it bakes beautifully and feeds a group. If you’re looking for an easy recipe that’s comforting, flavorful, and made with simple ingredients, this one is always a win!
Print Recipe Pin Recipe
Cook Time:1 hour
Total Time:1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: allergy friendly, baking, casserole, family style, hosting, oven baked, potato recipe, Potlock Recipes
Servings: 4 servings
Calories: 1008kcal

Ingredients

Savory Beef Filling

  • 1 onion chopped
  • 3 carrots Small, chopped
  • 2 Stalks celery chopped
  • 2 lb ground beef or ground lamb
  • 2-3 tbsp tomato paste
  • 1 tbsp minced garlic
  • 1 tsp rosemary dried
  • 1 tsp oregano
  • Salt & pepper
  • 1 tbsp flour
  • 2 Sprigs fresh rosemary
  • 2 bay leaves
  • 1 cup beef broth
  • 1 tsp Worcestershire Sauce
  • 1 cup peas

Golden Potato Crust

  • 5-6 potatoes Medium, about 2 lb
  • 5 tbsp butter
  • 1/2 cup heavy cream
  • 3/4 cup shredded cheese
  • 1 tsp salt or to taste
  • 2 egg yolks
  • Chopped chives optional, for garnish

Instructions

  • Preheat the oven to 400°F (205°C).
  • Brown the meat in a large pan over medium-high heat, breaking it up until no pink remains.
    Browning ground beef for Shepherd’s Pie
  • Add the onion, celery, and carrots. Cook for about 5 minutes, until softened.
    Add chopped onion, carrots, celery to browned beef to make Shepherd’s Pie Base
  • Stir in the tomato paste, minced garlic, rosemary, oregano, salt, and pepper. Cook for 1 minute.
  • Sprinkle in the flour and stir until evenly coated.
  • Pour in the stock and bring to a gentle simmer.
  • Add the rosemary sprig and bay leaf. Cover and simmer on medium-low heat for 20 minutes.
  • Meanwhile, add the potato chunks to boiling salted water. Cook for 12–15 minutes, or until fork-tender. Drain well.
  • Mash the potatoes with butter and heavy cream until smooth.
  • Stir in the cheese, salt, and egg yolk.
  • Remove the bay leaf and rosemary from the beef mixture. Stir in Worcestershire sauce and fold in the peas.
  • Spread the beef mixture evenly into a baking dish.
  • Top with the mashed potatoes and rough up the surface with a fork.
  • Bake uncovered for 25 minutes, until golden and lightly crisp on top.

Nutrition

Calories: 1008kcalCarbohydrates: 65gProtein: 62gFat: 55gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 332mgSodium: 1360mgPotassium: 2377mgFiber: 11gSugar: 10gVitamin A: 9300IUVitamin C: 75mgCalcium: 260mgIron: 9mg
QR Code linking back to recipe