Shepherd's Pie
Hearty and flavourful — savoury minced beef and vegetables under a golden, fluffy mashed potato topping. Comfort food at its best.
Bobbie's tips: use Yukon gold potatoes for the creamiest mash; don't overwork the potatoes to keep them fluffy; for extra flavour, add a splash of red wine to the filling; use a mix of cheeses for a richer topping; let it rest before serving so it holds together. Keeps up to 4 days in the fridge; freeze up to 3 months, thaw overnight and reheat at 350°F (175°C) until warmed through. Nutrition per serving, from Bobbie's card: about 420 calories, 24 g fat, 30 g carbohydrates, 28 g protein, 680 mg sodium.
Ingredients
Meat filling
- 2 tbsp olive oil
- 1½ lb ground beef (or lamb for traditional shepherd's pie)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth (low sodium)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 1 cup frozen corn (optional)
Mashed potato topping
- 2½ lb russet or Yukon gold potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup heavy cream or milk
- ½ cup sour cream (optional, for extra creaminess)
- 1 tsp garlic powder (optional)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup shredded cheddar cheese (or a mix of cheddar and Parmesan)
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Method
- 1
Cook the vegetables: heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery. Cook for 5–7 minutes until softened.
- 2
Brown the meat: add the ground beef and cook until no longer pink, breaking it apart. Drain excess fat if needed. Add the garlic and cook for 1 minute until fragrant.
- 3
Add flavour and thicken: stir in the tomato paste and cook for 2 minutes. Sprinkle in the flour and stir. Add the Worcestershire sauce, beef broth, thyme, rosemary, salt and pepper. Let simmer for 10 minutes.
- 4
Add peas and corn: stir in the frozen peas (and corn if using). Cook for another 5 minutes. Taste and adjust seasoning. Remove from the heat and spread into a 9×13-inch baking dish.
- 5
Make the mashed potatoes: boil the potatoes in salted water until tender (15–20 minutes). Drain and mash with the butter, cream, sour cream, garlic powder, salt and pepper until smooth and fluffy.
- 6
Assemble the pie: spread the mashed potatoes evenly over the meat mixture. Use a fork to create texture, then sprinkle with the shredded cheese.
- 7
Bake: bake at 400°F (200°C) for 20–25 minutes, until the top is golden and slightly crispy.
- 8
Rest and serve: let rest for 10 minutes before serving. Garnish with fresh herbs if you like.
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Shepherd's Pie is printed in Pies, Bakes & Casseroles
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From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026