Is it still “shepherd’s pie” if I use beef?

Traditionally, shepherd’s pie uses lamb; the beef version is “cottage pie.” Many U.S. recipes use beef and still say shepherd’s pie. Label it however your audience expects. Southern Living+1

Can I use instant potatoes?

Yes. Use hot milk and extra butter so the top browns and doesn’t split.

Can I make it dairy-free?

Mash with olive oil and broth; skip butter and milk. Thicken the filling with cornstarch.

How do I make it ahead?

Assemble, cool, cover, and refrigerate up to 24 hours. Bake covered until hot, then broil to brown.

Absolutely cheddar folded into or sprinkled over the mash makes a lovely crust (common in many modern recipes)

Classic Ground Beef Shepherd’s Pie | 5-Step Ultimate Comfort

Description

A warm and hearty classic ground beef shepherd’s pie layered with savory beef and veggie gravy, topped with buttery mashed potatoes and baked to golden perfection. It’s weeknight-friendly comfort food with flexible ingredients and timeless flavor.

Ingredients

Scale

1½ lb (680 g) ground beef (85–90% lean)
1 large onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas (or mixed vegetables)
2 tbsp tomato paste
2 tbsp flour
1 tbsp Worcestershire sauce
1 cup beef broth (plus a splash if needed)
2 tsp thyme and/or rosemary
Salt and black pepper to taste
2 lb (900 g) russet potatoes
4 tbsp butter
½ cup warm milk
Salt (for mashing)

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet over medium heat, brown the ground beef. Season with salt and pepper.
Add diced onion and carrots. Sauté until tender, then stir in garlic and cook briefly.
Mix in tomato paste and cook until brick red and fragrant.
Sprinkle flour and stir for 30–60 seconds to form a roux.
Add Worcestershire sauce and beef broth. Simmer until thickened and glossy.
Stir in frozen peas and herbs. Taste and adjust seasoning.
Boil potatoes in salted water until fork-tender. Drain well and mash with butter, warm milk, and salt.
Spread beef filling in a 2-qt baking dish. Top with mashed potatoes and rough up the surface with a fork.
Bake for 20–25 minutes until bubbly. Broil 1–2 minutes to brown the top.
Let rest 10 minutes before serving.

Notes

Swap in red wine or stout for added depth. Use olive oil instead of butter for a dairy-free mash. For gluten-free, thicken filling with cornstarch. Cheese lovers can add cheddar to the mash for a crisp, cheesy top.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 5g
Sodium: 720mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 28g
Cholesterol: 90mg