I perfected my Healthier Shepherds Pie Recipe by baking fluffy mashed potatoes over a hearty ground beef filling that freezes beautifully, and I’m sharing the small tricks that make it so easy and wholesome.

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I always thought shepherds pie had to be fussy, but this Best Shepherd’s Pie changed my mind. Fluffy russet or Yukon Gold potatoes get mashed then browned top, and a rich, savory filling of lean ground beef hides little surprises that make you keep going back for more.

It’s freezer friendly so I make extra, and somehow this Shepherds Pie Recipe feels both simple and a little sneaky in how comforting it is. If you’re into lighter takes, the Healthy Ground Beef angle makes it reasonable for weeknight dinners.

You might not believe how good leftovers can be, until you try it.

Ingredients

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Potatoes: Starchy comfort, good fiber and potassium, makes mashed topping creamy and hearty.
Ground beef: Rich in protein and iron, adds meaty depth but can be higher in fat.
Butter: Adds richness and mouthfeel, delivers fat soluble vitamins, use sparingly for balance.
Milk or cream: Makes potatoes smoother adds calcium and creaminess, cream boosts calories though.
Onion and garlic: Onion adds sweetness, garlic brings aroma and savoriness, both boost overall flavor.
Tomato paste and Worcestershire: Tomato paste gives umami and acidity, Worcestershire deepens savory brown sauce notes.
Beef broth and flour: Creates a savory gravy, adds beefy flavor and thickness, watch sodium levels.
Peas carrots and parsley: Frozen veg add fiber vitamins and color, parsley freshens and brightens dish.

Ingredient Quantities

2 pounds russet or Yukon Gold potatoes peeled and cut into chunks

3 tablespoons unsalted butter divided

1/4 to 1/3 cup milk or cream warmed

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

1 1/2 pounds lean ground beef (85/15)

2 tablespoons olive oil

1 large yellow onion finely chopped

2 cloves garlic minced

2 tablespoons tomato paste

2 tablespoons all purpose flour

1 cup low sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1/2 teaspoon dried rosemary crushed (optional)

1 to 1 1/2 cups frozen mixed peas and carrots

1/2 cup shredded sharp cheddar cheese optional

1 tablespoon chopped fresh parsley optional

How to Make this

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1. Preheat oven to 400°F (200°C). Put the peeled, chunked potatoes in a big pot, cover with cold water, add a pinch of salt, bring to a boil and cook until fork tender about 15-20 minutes.

2. Drain potatoes well, return to the pot off the heat. Add 2 tablespoons butter, the warmed 1/4 to 1/3 cup milk or cream, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mash until smooth but dont overwork them; use a potato ricer if you have one for extra fluffy mash. Taste and adjust salt.

3. While the potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high. Add the chopped onion and cook until soft and translucent about 4-5 minutes, then add the minced garlic and cook 30 seconds.

4. Add the 1 1/2 pounds ground beef, break it up and brown until no pink remains. Drain excess fat if needed.

5. Stir in 2 tablespoons tomato paste, then sprinkle 2 tablespoons flour over the meat and stir to coat; cook 1-2 minutes to cook the flour.

6. Pour in 1 cup low sodium beef broth, add 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme and 1/2 teaspoon crushed dried rosemary if using. Simmer until the sauce thickens about 4-6 minutes, scraping up any browned bits. Season with salt and pepper to taste.

7. Stir in 1 to 1 1/2 cups frozen mixed peas and carrots until thawed and warmed through, then remove from heat.

8. Spread the meat mixture evenly in a 9×13 or similar baking dish, spoon the mashed potatoes over the top and smooth or make little peaks with a fork. Dot the top with the remaining 1 tablespoon butter.

9. Sprinkle 1/2 cup shredded sharp cheddar over the potatoes if you want cheesy top, then bake for 20-25 minutes until the filling bubbles and the top is lightly golden. For a browned finish you can broil 1-2 minutes but watch it carefully.

10. Let rest 5-10 minutes, sprinkle 1 tablespoon chopped fresh parsley if using, then serve. For freezer: cool completely, cover tightly and freeze up to 3 months; to reheat thaw overnight and bake until heated through about 30-40 minutes.

Equipment Needed

1. Large pot for boiling the potatoes, about 5 to 6 quarts
2. Colander or fine mesh strainer to drain potatoes and meat
3. Potato masher or ricer for extra fluffy mash
4. Large skillet for browning the beef
5. Wooden spoon or heat proof spatula for stirring
6. Measuring cups and spoons for milk butter broth and seasonings
7. 9 x 13 inch baking dish or similar pan
8. Chef knife and cutting board for chopping onion and parsley
9. Oven mitts and a kitchen towel for handling hot pans

FAQ

Q: Can I use ground lamb instead of beef? A: Yes, shepherds pie is actually traditional with lamb. Use the same method but taste as you go since lamb can be fattier and stronger flavoured, you might want a little less Worcestershire or a splash more broth.

Q: How do I stop the mashed potato topping from getting soggy? A: Drain potatoes well and let them steam dry a minute, mash with warm milk and butter not cold, don’t add too much liquid, and spread a slightly thicker layer. Bake until the edges brown to get a crisp top.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and freeze unbaked for up to about 1 month, thaw overnight in the fridge then bake a bit longer. You can also bake, cool, wrap and freeze. Reheat from frozen will take longer.

Q: My meat filling is too runny how do I fix it? A: Simmer it longer to reduce, or stir in a small slurry of flour or cornstarch (mix 1 tablespoon with cold water first) and cook until thickened. You can also add a bit less broth next time.

Q: Can I use fresh peas and carrots instead of frozen? A: Absolutely, just dice carrots small and sauté until tender first since fresh veg need more time than frozen. That way they won’t be hard in the finished pie.

Q: What’s the best way to reheat leftovers? A: Oven is best. Cover and warm at 350 F until heated through, then uncover to crisp the top, about 20 to 30 minutes for a big dish or 10 to 15 minutes for a single portion. Microwave works fast but can make the topping soggy.

Best Shepherd’s Pie Recipe Substitutions and Variations

Potatoes: swap for cauliflower mash or sweet potatoes. For low carb use about 2 heads cauliflower, steam and mash with butter and warmed milk, you might need less liquid. For a sweeter, earthier pie use sweet potatoes, same cook time but taste for salt.
Ground beef: use ground lamb for a classic shepherds flavor, or ground turkey for a leaner option. For vegetarian try cooked lentils and finely chopped mushrooms to mimic texture and umami.
Milk or cream: replace with unsweetened almond or oat milk warmed, or use low sodium chicken/beef broth for a lighter mash. For extra tang stir in a few tablespoons of Greek yogurt instead of some milk.
Worcestershire sauce: use soy sauce or tamari plus a splash of apple cider vinegar for that tang, or substitute with a little balsamic vinegar and a pinch of sugar. Use tamari if you need gluten free.

Pro Tips

1) Make the mash extra fluffy: drain potatoes well then put them back on the hot stove off heat for a minute so some steam evaporates. Warm your milk or cream first and use room temp butter, mash gently and stop while a few tiny lumps remain if you dont have a ricer. Overworking makes gluey mash, trust me.

2) Build deeper beef flavor: brown the meat in batches so it actually gets crusty, dont just stir it. After adding tomato paste, cook it a minute to mellow the tinny taste then deglaze with broth and scrape all the browned bits. Taste and only salt at the end since broth and Worcestershire add salt too.

3) Fix the filling texture fast: if your filling seems thin, simmer longer to reduce, or whisk a tablespoon of flour with a little cold water and stir it in to thicken. If it gets too thick, splash extra broth. Add peas and carrots at the end so they dont go mushy.

4) Better finish and make-ahead hacks: pipe or fork the potatoes for nice peaks that brown quickly, dot with butter and broil for 1 to 2 minutes but watch it the whole time. To freeze, cool completely, wrap airtight and label; thaw overnight and bake covered until hot, then uncover to brown.

Best Shepherd's Pie Recipe

Recipe by Sarah level

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I perfected my Healthier Shepherds Pie Recipe by baking fluffy mashed potatoes over a hearty ground beef filling that freezes beautifully, and I'm sharing the small tricks that make it so easy and wholesome.

Servings

servings

Calories

594

kcal

Equipment: 1. Large pot for boiling the potatoes, about 5 to 6 quarts
2. Colander or fine mesh strainer to drain potatoes and meat
3. Potato masher or ricer for extra fluffy mash
4. Large skillet for browning the beef
5. Wooden spoon or heat proof spatula for stirring
6. Measuring cups and spoons for milk butter broth and seasonings
7. 9 x 13 inch baking dish or similar pan
8. Chef knife and cutting board for chopping onion and parsley
9. Oven mitts and a kitchen towel for handling hot pans

Ingredients

2 pounds russet or Yukon Gold potatoes peeled and cut into chunks
3 tablespoons unsalted butter divided
1/4 to 1/3 cup milk or cream warmed
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 1/2 pounds lean ground beef (85/15)
2 tablespoons olive oil
1 large yellow onion finely chopped
2 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons all purpose flour
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary crushed (optional)
1 to 1 1/2 cups frozen mixed peas and carrots
1/2 cup shredded sharp cheddar cheese optional
1 tablespoon chopped fresh parsley optional

Directions

Preheat oven to 400°F (200°C). Put the peeled, chunked potatoes in a big pot, cover with cold water, add a pinch of salt, bring to a boil and cook until fork tender about 15-20 minutes.
Drain potatoes well, return to the pot off the heat. Add 2 tablespoons butter, the warmed 1/4 to 1/3 cup milk or cream, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mash until smooth but dont overwork them; use a potato ricer if you have one for extra fluffy mash. Taste and adjust salt.
While the potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high. Add the chopped onion and cook until soft and translucent about 4-5 minutes, then add the minced garlic and cook 30 seconds.
Add the 1 1/2 pounds ground beef, break it up and brown until no pink remains. Drain excess fat if needed.
Stir in 2 tablespoons tomato paste, then sprinkle 2 tablespoons flour over the meat and stir to coat; cook 1-2 minutes to cook the flour.
Pour in 1 cup low sodium beef broth, add 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme and 1/2 teaspoon crushed dried rosemary if using. Simmer until the sauce thickens about 4-6 minutes, scraping up any browned bits. Season with salt and pepper to taste.
Stir in 1 to 1 1/2 cups frozen mixed peas and carrots until thawed and warmed through, then remove from heat.
Spread the meat mixture evenly in a 9×13 or similar baking dish, spoon the mashed potatoes over the top and smooth or make little peaks with a fork. Dot the top with the remaining 1 tablespoon butter.
Sprinkle 1/2 cup shredded sharp cheddar over the potatoes if you want cheesy top, then bake for 20-25 minutes until the filling bubbles and the top is lightly golden. For a browned finish you can broil 1-2 minutes but watch it carefully.
Let rest 5-10 minutes, sprinkle 1 tablespoon chopped fresh parsley if using, then serve. For freezer: cool completely, cover tightly and freeze up to 3 months; to reheat thaw overnight and bake until heated through about 30-40 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.