“Obsessed” would be a good word to use for how I feel about this Ground Beef Shepherd’s Pie. I had it in my fridge last week and I found myself eating lunch at 10:30 am and dinner at 4:30 pm because I couldn’t wait to eat it! The Shepherd’s Pie is the perfect balance of a savory sauciness mixed with ground beef and veggies, topped with just the right amount of “oh so good” mashed potatoes. It is pure comfort food without feeling overly heavy. You too are going to be obsessed with this Shepherd’s Pie with Ground Beef.
The secrets to making this THE BEST SHEPHERD’S PIE is in the sauce and mashed potatoes! The veggies and ground beef are simmered in a red wine, beef broth and tomato paste flavored sauce that makes this dish irresistible. Then the mashed potatoes that top it off are mixed with plenty of sour cream, garlic, butter and salt. Yes, please!
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Why You’ll Love It Too…
- The filling isn’t just ground beef and veggies in a sauce, it is a flavor freight train that doesn’t stop! Red wine, beef broth, garlic, seasonings, tomato paste… We made sure the flavor is spot on.
- Perfect comfort food family dinner.
- Can be prepped ahead and baked for dinner.
- Can be made ahead and frozen.
- Filling and satisfying without being overly heavy.
- Makes AMAZING leftovers.
Ingredients for Shepherd’s Pie
Ground Beef – This is the main protein in your Shepherd’s Pie. I recommend using an 85/15 ground beef so it has enough fat to be flavorful but not so much fat your dish is greasy. A 90/10 could work here as well.
Carrots, Onions, Celery and Garlic – These are the veggies you will saute and soften for the filling. As always I recommend leaving the garlic out until the last minute of saute time. It prevents it from burning and makes a more pronounced garlic flavor.
FAVORITE VEGGIE CHOPPER
This is a favorite tool of mine. It is a veggie chopper and makes really quick work of chopping things like carrots, celery and onions.
Frozen Peas and Corn – These two make a great addition to the filling in your Shepherd’s Pie. No need to thaw these, just add them to the filling and they will “cook” in the oven.
Beef Broth – This is the main liquid for the sauce.
Red Wine – I HIGHLY recommend that you do not skip the red wine! If you do not want to buy an entire bottle just grab a carton or small "airplane" sized bottle. You only need ½ cup, but it makes all the difference.
Worcestershire – Adds a necessary saltiness and umami to the sauce.
Tomato Paste – This adds another layer of flavor to the filling. Make sure to stir it into the ground beef and veggies so it coats everything and sautés just a little (helps to develop the flavors). If you are using a canned tomato paste don’t forget that it freezes really well in tablespoon portions!
Rosemary – Fresh chopped rosemary adds a beautiful layer of flavor to this dish. If you aren’t a fan of rosemary you can sub thyme.
Flour – Just an all purpose flour sprinkled into the filling will thicken the sauce perfectly so it is the right consistency and not soupy.
Seasonings – A mix of kosher salt, black pepper, onion powder and garlic powder season everything just right. However you will want to taste the filling before popping it in the oven to check for salt content. If your beef broth is not as salty or is low sodium you may need to add another dash of kosher salt.
Mashed Potatoes – It’s the very best topping for Shepherd's Pie. There is a great recipe included below in the recipe card for the mashed potatoes. However, you could also use one of these options:
- Instant Pot Mashed Potatoes
- Store Bought Mashed Potatoes
- Frozen Mashed Potatoes (Trader Joe’s has a great one)
- Yukon Gold Mashed Potatoes
- Roasted Garlic Mashed Potatoes
Turkey Shepherd’s Pie
Where’s The Beef!?
If you don’t have ground beef or prefer to use ground turkey, check out this Turkey Shepherd’s Pie.
How TO Make Shepherd’s Pie
Step 1
Saute the veggies in oil until the carrots are softening.
((boil the potatoes while making the filling)
Step 2
Add in the garlic and ground beef and crumble/cook through.
Step 3
Stir in the seasonings and tomato paste. Then sprinkle in the flour and cook for 1 minute.
Step 4
Pour in the red wine, beef broth and Worcestershire. Scrape up bits from the bottom and simmer for 5 minutes.
Add frozen veggies.
Step 5
Finish making the mashed potatoes, then dollop on top of the ground beef filling.
Step 6
Smooth the mashed potatoes with a spoon or spatula.
Step 7
Bake for 30 minutes at 350°F. Let cool for 5-10 minutes before serving.
How TO Make Beef Shepherd’s Pie Ahead
You can absolutely make this Shepherd’s Pie a day or two ahead and bake on the night your are ready to have it for dinner. If you make it ahead I would recommend using a baking dish and not a cast iron skillet.
Simply prep completely and then let it cool without baking in the oven. Cover tightly and pop in the fridge for a day or two. When it is time to bake, uncover and bake at 350°F for about 30-35 minutes. Make sure the middle is warmed through before serving.
Storing and Reheating
Store any leftover Shepherd’s Pie in the fridge in a covered container for up to 4 days. Reheat portions in the microwave or in the oven at 350°F for about 15-20 minutes.
How to Freeze an Unbaked Shepherd's Pie
Freezing an assembled but unbaked shepherd's pie is often the best way to preserve that creamy, fluffy potato texture. When you bake it later, the potatoes cook for the first time, which keeps them from turning grainy.
Prepare and cool: Assemble your shepherd's pie in an oven safe dish or disposable foil pan, then let it cool completely in the refrigerator before freezing.
Wrap securely: Cover the top with a layer of plastic wrap, followed by a tight layer of heavy duty foil to prevent freezer burn.
Label and freeze: Don't forget to label it with the date and contents! Freeze for up to three months.
How to Freeze a Baked Shepherd's Pie
Cool completely: Let the pie come all the way down to room temperature before wrapping.
Wrap for protection: Tightly cover the dish with plastic wrap and then a layer of foil. If you plan to freeze it for more than a month, that double layer really helps preserve quality.
Freeze in portions: You can also portion the cooled pie into single servings before freezing perfect for quick lunches or easy dinners.
How to Reheat Shepherd's Pie from Frozen
For the best flavor and texture, thaw your shepherd's pie overnight in the refrigerator before baking.
If you thawed in the fridge overnight….
- Preheat your oven to 350°F.
- Bake for 30-40 minutes, until the center is hot.
If you are baking from frozen…
- Preheat your oven to 350°F.
- Remove the plastic wrap but cover the top with foil.
- Bake covered for 60 minutes.
- Uncover for the final 10-15 minutes so the top gets slightly golden.
Side Dishes
This can be served as a complete meal since it has your veggie, protein and starch. But if you want to make it more of a sit down type meal with multiple dishes, here are some favorites to pair with Ground Beef Shepherd’s Pie:
Recipe Tips
- If you have leftover mashed potatoes this makes a great recipe to use them up!
- Make Swoops in the mashed potatoes topping, the peaks brown beautifully in the oven.
- Don't skip the red wine! It lends amazing depth of flavor.
- If rosemary isn't your jam, sub in fresh thyme.
- Pick a red wine you will like to drink. You only need ½ cup so you can enjoy the rest of the bottle.
- Use an 85/15 or 90/10 ground beef for the best flavor.
- If you use a 10 inch skillet, place a rimmed baking sheet underneath to catch spills in the oven.
- Dollop the mashed potatoes on the top and then smooth them with a spatula or spoon.
Shepherd’s Pie Recipe
Equipment
- 12 inch oven safe skillet or 2 quart baking dish
Ingredients
Mashed Potato Topping
- 2 lbs Russet potatoes - peeled and cut into 1-2 inch chunks
- ¼ cup sour cream
- 5 Tbsp. butter
- 2 Tbsp. whole milk - or half and half
- 1 tsp. Kosher salt
- 1 clove fresh garlic - minced
Shepherd's Pie Filling
- 2 Tbsp. Olive oil
- 1 small onion - yellow or white diced
- ½ cup celery - diced
- ½ cup carrot - peeled and diced
- 3 cloves garlic - minced
- 1 pound ground beef - 85/15
- 2 tsp. fresh rosemary - heaping; chopped (could sub fresh thyme)
- 1 ½ tsp. Kosher salt
- ½ tsp. pepper
- 1 tsp. onion powder
- ½ teaspoon garlic powder
- 2 Tbsp. tomato paste
- 2 tablespoon all purpose flour
- 1 Tbsp. Worcestershire sauce
- 1 ½ cup beef broth
- ½ cup red wine - Cabernet, Merlot, Shiraz, or Malbec would all work!
- 1 cup frozen peas
- ½ cup frozen corn
Instructions
Mashed Potatoes – could also use store bought mashed potatoes for easier prep.
- Boil the russet potatoes in salted boiling water until they are fork tender. (do this while making the filling)2 lbs Russet potatoes
- Mash the potatoes with the remaining ingredients and set aside until it is time for assembly.¼ cup sour cream, 5 Tbsp. butter, 2 Tbsp. whole milk, 1 tsp. Kosher salt, 1 clove fresh garlic
Ground Beef and Veggie Filling
- For the filling, heat oil in a 10-12 inch cast iron skillet (or oven safe pan) over medium heat. Add onion, celery, carrot and cook until softened, about 15 minutes.2 Tbsp. Olive oil, 1 small onion, ½ cup celery, ½ cup carrot
- Add the ground beef and garlic, and crumble/cook until browned, about 5 minutes.If you have a lot of excess grease drain some before moving on.1 pound ground beef, 3 cloves garlic
- Stir in the rosemary, salt, pepper, garlic powder, onion powder. Stir around. Then add the tomato paste, stir to coat the beef and veggies.2 tsp. fresh rosemary, 1 ½ tsp. Kosher salt, ½ tsp. pepper, 1 tsp. onion powder, ½ teaspoon garlic powder, 2 Tbsp. tomato paste
- Sprinkle in the flour and cook 1 minute.2 tablespoon all purpose flour
- Deglaze the skillet with the red wine, beef broth and Worcestershire, scrape up any bits from the bottom of the pan. Simmer and reduce, about 4-5 minutes .1 Tbsp. Worcestershire sauce, 1 ½ cup beef broth, ½ cup red wine
- Stir in the frozen peas and corn. Simmer filling for 2-3 minutes1 cup frozen peas, ½ cup frozen corn
- Remove from the heat. Taste the filling to see if it needs additional seasoning (salt or pepper)
- If your skillet isn't oven safe OR if you are making this dish ahead, transfer the filling to a 2 quart baking dish.
Assembly & Baking
- Dollop the mashed potatoes evenly over the filling. Using a spoon or spatula, spread the potatoes evenly over the filling and all the way to the edges of the skillet.
- Transfer the skillet to the oven. Bake at 350°F degrees for 30 minutes. Mom's Tip: You may want to put a baking sheet or foil under the skillet to catch any drips or boil overs.
- You can place under the broiler for 5 minutes at the end if you want the top to be golden brown.
- Let the Shepherd's Pie rest for 5-10 minutes before serving.
Making Ahead
- The Shepherd's Pie can be made a day or two ahead and kept covered in the fridge. You may need to add 5 minutes to the cooking time to warm through straight from the fridge.
Freezing
- Assemble your shepherd's pie, but don't bake in the oven. Let it cool completely in the refrigerator before freezing.Cover the top with a layer of plastic wrap, followed by a tight layer of heavy duty foil to prevent freezer burn.Freeze for up to three months.
- Thaw in the fridge overnight and bake at 350°F for 30-40 minutes.
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