Name: Easy Shepherd’s Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British
Ingredients: 3 tablespoons avocado oil; 1 onion, chopped; 1 celery stick, chopped; 2 cups frozen mixed vegetables (peas, carrots, and/or corn); 1 pound ground beef or ground lamb; 2 tablespoons all-purpose flour; 2 garlic cloves, finely chopped; 1½ teaspoons fresh thyme (or ½ teaspoon dried); 1½ teaspoons fresh rosemary (or ½ teaspoon dried); 1 cup beef broth (or chicken broth); 2 teaspoons Montreal steak spice; 1 tablespoon Worcestershire sauce; Sea salt, to taste; 2 tablespoons butter, sliced into 5 pieces; 2 pounds mashed potatoes (about 4 cups; homemade or leftovers)

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This Easy Shepherd’s Pie is one of my go-to comfort meals—simple, hearty, and incredibly satisfying. I layer juicy ground beef (or lamb) with sautéed vegetables and a thick, flavorful gravy, then top everything with buttery mashed potatoes. Once baked, it comes out with golden brown peaks and crisp edges that make every bite irresistible. Easy Shepherd’s Pie

Why You’ll Love This Recipe

I love making this dish because it’s filling, budget-friendly, and uses everyday ingredients I usually already have. It’s a complete meal in one pan, which makes cleanup easier. I often bake it on weeknights, for Sunday dinners, or even when I’m hosting guests—it always gets rave reviews. I can make it ahead, use leftovers creatively, and even swap ingredients depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons avocado oil
1 onion, chopped
1 celery stick, chopped
2 cups frozen mixed vegetables (peas, carrots, and/or corn)
1 pound ground beef or ground lamb
2 tablespoons all-purpose flour
2 garlic cloves, finely chopped
1½ teaspoons fresh thyme (or ½ teaspoon dried thyme)
1½ teaspoons fresh rosemary (or ½ teaspoon dried rosemary)
1 cup beef broth (or chicken broth)
2 teaspoons Montreal steak spice
1 tablespoon Worcestershire sauce
Sea salt, to taste
2 tablespoons butter, sliced into 5 pieces
2 pounds mashed potatoes (about 4 cups; homemade or leftovers)

Directions

I start by making the mashed potatoes or using about 4 cups of leftovers from the fridge.
I preheat the oven to 400°F.
In a large cast iron skillet, I heat 3 tablespoons of avocado oil over medium heat. Then I sauté the chopped onion and celery for 5 minutes, stirring a few times.
I add 2 cups of frozen mixed vegetables and continue to sauté for another 5 minutes.
I stir in 1 pound of ground beef (or lamb) and cook for 5 minutes, breaking it into crumbles with a wooden spoon until no longer pink. If there’s too much grease, I drain it, leaving just about 2 tablespoons in the pan.
I sprinkle 2 tablespoons of flour over the meat and stir for a minute to combine. Then I add the chopped garlic and stir for another minute.
I mix in 1½ teaspoons of thyme, 1½ teaspoons of rosemary, 2 teaspoons of Montreal steak spice, and 1 tablespoon of Worcestershire sauce.
I pour in 1 cup of beef broth, season with salt to taste, and simmer for 5 minutes on low, stirring occasionally, until the sauce thickens.
I spread the mashed potatoes evenly over the top of the meat mixture. For extra crispy peaks, I fluff up parts of the potatoes with a fork.
I dot the top with 5 slices of butter and bake uncovered for 30–35 minutes until the top is golden brown and slightly crispy.

Servings and timing

This recipe makes 6 generous servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I switch to ground lamb when I want a more traditional Irish flavor.
If I’m in the mood for a tomato-based twist, I add 1 tablespoon of tomato paste to the meat mixture.
I sometimes stir in shredded cheddar cheese to the mashed potatoes or sprinkle it on top before baking for a cheesy crust.
I’ve used fresh or canned veggies in place of frozen, depending on what’s in my pantry.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover it with foil and bake at 350°F for about 20 minutes or microwave individual portions until hot.
When freezing, I let it cool completely, wrap tightly, and freeze for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate. When I’m ready to bake, I just add 5–10 minutes to the baking time.

Is it okay to use instant mashed potatoes?

Absolutely. I’ve used instant mashed potatoes when I’m in a hurry—they work well as long as I make them thick and not too runny.

What’s the difference between shepherd’s pie and cottage pie?

Traditionally, shepherd’s pie is made with lamb and cottage pie with beef. I usually make it with beef, which is more common in American kitchens.

Can I make this vegetarian?

Yes, I replace the meat with lentils or plant-based ground meat and use vegetable broth instead of beef or chicken broth.

What’s the best way to get crispy mashed potato edges?

I use a fork to fluff up some parts of the mashed potatoes before baking, and make sure the top is exposed to heat. A few butter slices also help it crisp up beautifully.

Conclusion

This Easy Shepherd’s Pie brings everything I love about comfort food to the table—savory meat, creamy mashed potatoes, and a perfectly baked finish. It’s flexible, filling, and full of flavor. Whether I’m feeding my family or meal-prepping for the week, this recipe is always a winner.