A simple version of the classic meat and vegetable comfort food casserole topped with cheesy garlic mashed potatoes, this is the best Shepherd’s Pie recipe you’ll ever make!
OK – so I may be tooting my own horn a bit too much here, but in all honesty this really was the.best.Shepherds.Pie.I.have.ever.eaten!
Like Macaroni and Cheese, Shepherds Pie (aka Cottage Pie) is one of those things that is easy to grab from the frozen food section, then pop in the oven to bake so you may be saying to yourself:
Why would I ever make Shepherd’s Pie from scratch?!?
I’ll tell you why:
Frozen Shepherds Pie tastes like cat food compared to this.
Yes, my Shepherds Pie may LOOK like cat food, but I assure you it’s delicious! My middle daughter had seconds, my oldest daughter had thirds, and my husband ate all that was remaining later that night.
What makes this Shepard’s Pie recipe special?
Ahhhh… I am so glad you asked that question! The light, fluffy, FLAVOURFUL mashed garlic parmesan whipped potatoes on top is what sets this Shepherds Pie apart from any that you have ever had before. This Shepherds Pie is topped with Garlic Parmesan Whipped Potatoes (the potatoes are so good that I may need to feature them in a separate recipe on their own).
Garlic and Parmesan Cheese are my not-so-secret ingredients. Before baking the Shepard’s Pie I also topped it with fresh Parmesan so that the cheese would form a delicious crust on top. Yummy to my tummy!
In this recipe I share the stove top directions for the whipped potatoes, but if you prefer, you could use my Instant Pot Garlic Mashed Potatoes recipe to save time and effort.
Make this Shepherd’s Pie recipe then check out my Crockpot Beef and Guinness Irish Stew Recipe, Easy Instant Pot Butter Chicken, and Healthy One Skillet Mexican Inspired Rice and Beef Casserole and more of my comfort food recipes.
Frequently Asked Questions
Shepherd’s Pie is one of the best and most traditional British dishes. But it’s pointless making one if it’s going to turn out to be a sloppy, runny mess.
Read on for tips on how to make my top-notch Shepherd’s Pie recipe, and how to avoid making it a runny disaster.
Why is my Shepherd’s Pie Runny?
Your Shepherd’s Pie might turn out to be runny for a few reasons:
- If you use too much stock
- If you don’t reduce/simmer for long enough
- If you don’t use (enough) tomato purée
- If your mashed potato topping is watery
Can I use frozen veggies to make Shepards Pie?
Yes, of course. Frozen veggies saves time, but feel free to use fresh veggies, such as carrots, peas and corn. If you do use frozen veggies, reduce the beef broth a little bit so that the extra liquid in the frozen veggies doesn’t turn your Shepherd’s Pie into a runny mess.
How do I store leftover Shepherd’s Pie:
Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days.
Can I freeze Shepherd’s Pie:
Yes you can! After baking, let the skillet cool to room temperature. Transfer the shepherd’s pie to an airtight container and place in the freezer for up to 2 months. You can also cover the casserole dish tightly with foil, or plastic wrap, just make sure it’s tightly covered.
How do you reheat frozen Shepherd’s Pie? What temperature and how long? Do I need to thaw it overnight?
When ready to eat, reheat the frozen shepherd’s pie (covered with the foil) for 1 hour in a 350ºF oven. If you thaw the pie in the fridge the night before, you can cut that time in half.
Can I use store bought mashed potatoes to make this recipe:
Yes, you can, but this recipe won’t taste as good if you do. Store bought mashed potatoes can be used or leftover mashed potatoes. The Garlic Parmesan whipped potatoes is what gives this recipe it’s flavour. To save time and effort, make the mashed potatoes by following my Instant Pot Garlic Parmesan Mashed Potatoes recipe.
When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food. Enjoy!
If you’re looking for a healthy summer salad then look no further because I’ve got a DELICIOUS recipe for you!
This Strawberry Feta and Mint Salad Recipe is super refreshing and the perfect balance between savory and sweet…the sweet honey homemade dressing is absolutely delicious! Enjoy this summertime salad with your favourite BBQ protein, or add grilled chicken for a complete dinner salad.
For Meat Mixture
- 1 tbsp olive oil
- 1 1/2 lb ground beef lean
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 large onion chopped
- 1 clove garlic minced
- 1.9 oz dry onion soup mix I used Knorr, 55g pkg
- 1 cup beef broth
- 1 cup Canned corn, (drained) I used Green Giant Niblets
- 1 carrot, diced
For Mashed Potatoes
- 6 large potatoes peeled and cut into cubes
- 4 tbsp butter softened
- 2/3 cup milk
- 1 cup Parmesan cheese, divided
- 1/2 tsp salt or to taste
- 1/2 tsp white pepper or to taste
- 2 cloves garlic
- 1 tbsp parsley fresh, for garnish
- Boil the potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
- Prepare the meat mixture: Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
- Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the onion soup mix, beef broth and stir.
- Stir in the corn and carrots and cook for a couple more minutes. Set aside. Be sure to drain the corn before adding to the meat mixture.
- Preheat the oven 350 F degrees.
- Prepare the mashed potatoes: Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, half of the Parmesan cheese, garlic, salt and pepper and whip with a mixer until smooth.
- Finish assembling the shepherd's pie: Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and sprinkle the pther half of the Parmesan cheese on top. garnish with a bit of parsley.
- Bake: Place the casserole dish in the oven and bake for 40 minutes until golden brown on top.
- Garnish with more parsley and pepper and serve warm.
How do I store leftovers: Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days.
Can I freeze this: Yes you can! After baking, let the skillet cool to room temperature. Transfer the shepherd's pie to an airtight container and place in the freezer for up to 2 months. You can also cover the skillet tightly with foil, or plastic wrap, just make sure it's tightly covered.
Can I use store bought mashed potatoes: Yes, you can, but this recipe won't taste as good if you do. Store bought mashed potatoes can be used or leftover mashed potatoes. The garlic/Parmesan whipped potatoes is what gives this recipe it's flavour.
To save time and effort, make the mashed potatoes by following my Instant Pot Garlic Parmesan Mashed Potatoes recipe.
Can I use frozen veggies: Yes, of course. Frozen veggies saves time, but feel free to use fresh veggies, such as carrots, peas and corn.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 5 Servings
Amount Per Serving: Calories: 581Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 103mgSodium: 1379mgCarbohydrates: 60gFiber: 6gSugar: 5gProtein: 36g
Feel free to look through the rest of my recipes and if you can’t find the recipe you’re looking for let me know and I’ll do my best to create it for you.