This Classic Shepherd's Pie is a healthy easy take on traditional comfort food. It's a freezer-friendly casserole that'll become a favourite!
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Ingredients and substitutions
- White potatoes – I like using white potatoes but you can use another starchy potato like russet or Yukon Gold potatoes.
- Butter – feel free to swap the butter out for olive oil or a butter substitute like margarine.
- Sour cream – you can leave this out, I just find that it makes the potatoes nice and fluffy.
- Salt & pepper – to taste.
- Extra-lean ground beef – you could also try making this dish with ground turkey or pork.
- Yellow onion – white onion or shallots can be used instead.
- Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
- Dried thyme – swap out for 1 tsp. fresh chopped thyme instead.
- Flour – or a gluten-free flour substitute of your choice. Potato starch would also help thicken the sauce.
- Beef broth – you can use vegetable or chicken broth, but it may alter the flavour of the sauce.
- Worcestershire – a combination of soy sauce and ketchup with provide a similar flavour.
- Frozen vegetables – use any frozen veggie blend of your choice.
- Cheddar cheese – feel free to leave this off for a dairy-free option.
- Chives – you can leave these off if you don’t have any on hand.
How to make shepherd's pie
Step 1: Mash the potatoes.
Preheat oven to 400° F. Bring a large pot of salted water to a boil, then add potatoes, cooking for about 12-15 minutes until fork tender. Drain, then add in butter, sour cream, salt & pepper. Mash with a potato masher until roughly combined.
Step 2: Make the beef mixture.
Meanwhile, heat a large skillet over medium-high heat. Add ground beef, breaking up with a spoon, then add onions, cooking for 5 minutes. Add in garlic, salt and pepper and thyme, cooking another 30 seconds until fragrant.
Step 3: Stir in the veggies.
Stir in flour until beef mixture is coated, then add in beef broth, Worcestershire and frozen veggies. Cook another 2 minutes until mixture thickens then remove from heat.
Step 4: Add the beef mixture to a dish.
Grease a 9 x 13 casserole dish, then add beef mixture.
Step 5: Spread the potatoes over top.
Top with mashed potatoes, spreading across evenly.
Step 6: Top with cheese, bake and enjoy!
Top with cheese, then bake for 20 minutes. Remove from the oven, top with chives if desired, then serve and enjoy!
How to layer shepherd's pie
Layering your shepherd’s pie is easy! First, add the beef and vegetable mixture to an even layer on the bottom of the dish. Next, spread the mashed potatoes evenly over top. Finish everything off with a layer of shredded cheddar cheese then bake the whole thing in the oven. Easy-peasy!
Frequently Asked Questions
Traditional shepherd’s pie, which originated in the late 18th century, consists of minced meat with a mashed potato topping that’s baked in the oven. It’s said to have traditionally been made with minced mutton, but most recipes nowadays use ground beef instead.
I used ground beef for this shepherd’s pie recipe, which is the most popular option. If you’re looking for a leaner option, you could try making this dish with ground turkey or chicken instead.
While shepherd’s pie is definitely served in Ireland, it didn’t necessarily originate there. The dish is thought to have originated somewhere in Scotland or France (where it’s known as hachis parmentier).
Shepherd’s pie and cottage pie are two names for the same dish. Sometimes, people refer to shepherd’s pie as the dish when it’s made with ground lamb, and cottage pie when the dish is made with ground beef, but the two names are pretty much interchangeable.
Storing and reheating
This shepherd’s pie recipe is great for meal prep! Once it’s cooled completely, you can store it in airtight glass containers for up to 5 days. You can reheat it in the microwave for 2 to 3 minutes or in the oven in a foil-covered dish for 10 minutes at 350° Fahrenheit. Reheating it in the oven will give you that yummy crispy finish on the potatoes!
Can you freeze shepherd's pie?
Yes! This shepherd’s pie recipe is totally freezer-friendly and will last in the freezer for 2 to 3 months. I’d recommend freezing it before baking. After you’ve layered in the beef and mashed potatoes, just wrap it tightly in plastic wrap followed by a layer of aluminum foil. Alternatively, you can freeze individual portions in airtight glass containers after baking the shepherd’s pie.
When you’re ready to enjoy this dish, you can pop it in the oven right from frozen for 40 minutes at 400° Fahrenheit, covered in aluminum foil. If you’re reheating individual portion sizes, let it defrost in the fridge overnight then reheat as normal.
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More ground beef recipes recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dish into leftovers.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Classic Shepherd's Pie {Easy + Healthy}
Ingredients
- 2 lbs white potatoes about 5-6 medium-sized potatoes, chopped
- 1/4 cup butter
- 2 tbsp sour cream optional add in for potatoes
- 1 tsp sea salt
- 1/4 tsp pepper
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme or 1 tsp fresh chopped thyme
- 1 tbsp flour
- 1 cup beef broth
- 1 tbsp Worcestershire
- 2 cups frozen vegetables
- 1 cup cheddar cheese grated
- 2 tbsp chives chopped, optional garnish
Instructions
- Preheat oven to 400 F. Bring a large pot of salted water to a boil, then add potatoes, cooking for about 12-15 minutes until fork tender. Drain, then add in butter, sour cream, salt & pepper. Mash with a potato masher until roughly combined.
- Meanwhile, heat a large skillet over medium-high heat. Add ground beef, breaking up with a spoon, then add onions, cooking for 5 minutes. Add in garlic, salt and pepper and thyme, cooking another 30 seconds until fragrant.
- Stir in flour until beef mixture is coated, then add in beef broth, Worcestershire and frozen veggies. Cook another 2 minutes until mixture thickens then remove from heat.
- Grease a 9 x 13 casserole dish, then add beef mixture. Top with mashed potatoes, spreading across evenly. Top with cheese, then bake for 20 minutes.
- Remove from the oven, top with chives if desired, then serve and enjoy!
Notes
Nutrition
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