The Best Classic Shepherd’s Pie

Shepherd’s Pie is one of the most comforting and satisfying traditional dishes, loved for its rich meat filling and creamy potato topping. This recipe brings together tender ground beef cooked with hearty vegetables, fragrant herbs, and a velvety mashed potato crust that bakes to a beautifully golden finish. It is simple, filling, and perfect for a cozy family dinner.

This classic version uses everyday ingredients, yet the flavors are layered and rich thanks to slow simmering and proper seasoning. The result is a dish that feels rustic yet deeply delicious, with a harmony of textures: savory meat and vegetables underneath, and smooth, buttery mashed potatoes on top.

Ingredients

For the Filling:

1 lb ground beef
1 large onion, diced
1 stalk celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
2 tbsp extra virgin olive oil
2 tbsp all-purpose flour
2 tbsp tomato paste
1 cup beef stock
1 tbsp Worcestershire sauce
1 tsp fresh rosemary, finely minced
Salt and black pepper, to taste

For the Mashed Potato Topping:

2 lbs Yukon Gold potatoes
1/2 cup skim milk
1/2 cup half-and-half or heavy cream
3 tbsp unsalted butter
1 egg yolk
Salt and black pepper, to taste

Instructions

Prepare the Filling:

Heat a large nonstick skillet over medium-high heat and add the olive oil.
Once hot, add the ground beef. Use a wooden spoon to break it apart and cook for about 4 to 5 minutes, or until browned.
Remove the cooked beef from the skillet using a slotted spoon and transfer it to a bowl, leaving the drippings behind.
To the same skillet, add the diced onions, carrots, and celery. Season lightly with salt and pepper and cook for 7 to 9 minutes, or until the vegetables soften and become lightly golden.
Add the minced garlic and cook for about 30 seconds.
Return the cooked beef to the skillet and mix well with the vegetables.
Sprinkle the flour over the mixture and stir continuously for about 30 seconds to remove the raw flour taste.
Add the tomato paste and mix it in completely, allowing it to cook briefly.
Pour in the beef stock and Worcestershire sauce, then stir in the minced rosemary.
Bring the mixture to a boil, then reduce the heat to medium. Let it simmer gently for about 15 minutes so the flavors can develop and the sauce can thicken slightly.

Prepare the Mashed Potato Topping:

Place the peeled potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender when pierced with a fork.
Drain well and transfer the potatoes to a large bowl.
Mash the potatoes using a potato masher or ricer until smooth.
In a small saucepan, heat the milk, cream, and butter until warm and the butter has fully melted.
Add the warm liquid mixture to the potatoes, along with the egg yolk. Mix until creamy and smooth. Season with salt and pepper to taste.

Assemble and Bake:

Preheat the oven to 425°F (220°C).
Lightly brush a casserole dish with about 1 teaspoon of olive oil.
Spoon the meat filling evenly into the prepared dish and spread it into an even layer.
Carefully spoon the mashed potatoes over the top of the filling. Use a spatula or spoon to spread them evenly, ensuring full coverage.
Bake for 15 to 20 minutes, or until the potatoes are lightly golden and the edges are bubbling.

Serving Suggestions

For the best experience, allow the shepherd’s pie to rest for at least 10 minutes before serving. This helps it set and makes it much easier to slice and serve cleanly. Pair it with steamed green beans, a fresh garden salad, or buttered peas for a complete and wholesome meal.