Easy Shepherd's Pie with Ground Beef
This shepherd's pie uses ground beef, which makes it what British cooks call cottage pie, though most home cooks use the name for both. A little flour and tomato paste turn the beef stock into a thick gravy that holds its shape when you serve it. Ridging the mashed potatoes with a fork gives you crisp golden edges on top.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 55 mins
- Rest
- 10 mins
- Total Time
- 1 hr 25 mins
- Servings
- 6 servings
How do you make Easy Shepherd's Pie with Ground Beef?
Brown 700 g ground beef with onion, carrot and garlic until it reaches 71°C (160°F), then stir in tomato paste, flour, Worcestershire sauce, beef stock, thyme and peas and simmer until thick. Spread it in a baking dish, cover with 1.2 kg of buttery mashed potatoes and bake at 200°C (400°F) for 20-25 minutes, until golden and bubbling. Rest for 10 minutes.
- Total time
- 1 hr 25 mins
- Calories
- 580 per serving
- Protein
- 30 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Mashed potato topping
Filling
Equipment
Large pot · Large deep skillet · Potato masher · 23 x 33 cm (9 x 13 inch) or 2.5-3 litre baking dish · Instant-read thermometer
Quick Directions
Boil the potatoes
Put the potatoes in a large pot, cover with cold salted water and bring to a boil.
Brown the beef
Meanwhile, heat the oil in a large deep skillet over medium heat.
Make the gravy
Stir in the tomato paste and flour and cook for 1 minute.
Mash the potatoes
Drain the potatoes well and let them steam dry in the pot for 1-2 minutes.
Top the filling
Spoon the mash over the filling, starting at the edges so it seals in the gravy, then spread it evenly.
Bake and rest
Set the dish on a baking sheet and bake for 20-25 minutes, until the filling bubbles at the edges and the ridges are golden.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy shepherd's pie with ground beef.
Boil the potatoes
Put the potatoes in a large pot, cover with cold salted water and bring to a boil. Simmer for 15-20 minutes, until a knife slides in with no resistance. Heat the oven to 200°C (400°F) while they cook.
Brown the beef
Meanwhile, heat the oil in a large deep skillet over medium heat. Cook the onion and carrots for 6-7 minutes, until soft, then add the garlic for 1 minute. Turn the heat to medium-high, add the beef and break it up with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining; ground beef is safe at 71°C (160°F). Spoon off excess fat.
Make the gravy
Stir in the tomato paste and flour and cook for 1 minute. Add the Worcestershire sauce, stock, thyme, salt and pepper. Simmer for 8-10 minutes, stirring now and then, until the gravy is thick enough to coat the beef. Stir in the frozen peas and spread the filling in the baking dish.
Mash the potatoes
Drain the potatoes well and let them steam dry in the pot for 1-2 minutes. Mash with the butter, warm milk and salt until smooth.
Top the filling
Spoon the mash over the filling, starting at the edges so it seals in the gravy, then spread it evenly. Run a fork across the top to make ridges, and sprinkle with cheddar if using.
Bake and rest
Set the dish on a baking sheet and bake for 20-25 minutes, until the filling bubbles at the edges and the ridges are golden. Rest for 10 minutes before serving so the gravy settles.
Recipe Tips
- Let the boiled potatoes steam dry before mashing. Wet potatoes make a loose topping that sinks into the filling.
- Simmer the filling until it is thick, not soupy. A runny filling bubbles up through the potato in the oven.
- For a darker top, turn on the broiler (grill) for the last 2-3 minutes and watch it closely.
Variations
- Lamb shepherd's pie: use 700 g ground lamb in place of the beef and swap the thyme for rosemary.
- Sweet potato topping: replace half the potatoes with peeled sweet potatoes for a slightly sweeter mash.
- Extra vegetables: add 1 diced celery stalk with the onion and 150 g sweetcorn with the peas.
Nutrition (per serving)
| Calories | 580 |
|---|---|
| Protein | 30 g |
| Carbs | 47 g |
| Fat | 29 g |
| Saturated fat | 13.5 g |
| Fibre | 6 g |
| Sugar | 7 g |
| Sodium | 780 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in a covered dish for up to 4 days. You can also assemble the pie, cool it, cover and refrigerate it unbaked for up to 1 day.
- Freezer
- Freeze the baked or unbaked pie, well wrapped, for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Reheat
- Bake an assembled pie from the fridge at 200°C (400°F) for 35-40 minutes. Reheat leftovers covered at 180°C (350°F) for 20-25 minutes. Either way, heat until the centre reaches 74°C (165°F).
Easy Shepherd's Pie with Ground Beef FAQs
What is the difference between shepherd's pie and cottage pie?
Traditionally, shepherd's pie is made with lamb and cottage pie with beef. Both have a meat and vegetable filling in gravy under mashed potatoes. Many home cooks call the ground beef version shepherd's pie too.
Can I make shepherd's pie ahead of time?
Yes. Assemble it, let it cool, then cover and refrigerate for up to 1 day. Bake it straight from the fridge at 200°C (400°F) for 35-40 minutes, until the centre reaches 74°C (165°F).
Can you freeze shepherd's pie?
Yes. Freeze it baked or unbaked, well wrapped, for up to 3 months. Thaw overnight in the fridge, then bake until bubbling and hot to 74°C (165°F) in the centre.
What are the best potatoes for shepherd's pie?
Floury potatoes such as russet or Yukon Gold mash smooth and fluffy and brown well in the oven. Waxy potatoes can turn gluey when mashed.
Why is shepherd's pie runny?
The filling usually needed more time to simmer, or it was missing the flour that thickens the gravy. Cook the filling until it coats the beef, and rest the baked pie for 10 minutes before serving.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
