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5.0 from 15 votes

Traditional Shepherd's Pie Recipe (but better!)

This meal... it’s the one that gives you the warm and fuzzies. It has all the elements of a traditional Shepherd's Pie recipe—ground beef, mashed potatoes, and veggies—but with a few delicious upgrades: roasted garlic and Parmesan cheese in the potatoes, a mix of dried herbs, and some Worcestershire sauce for that rich umami kick.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 426 kcal
Course: Dinner
Cuisine: British

Ingredients

  • 1 ½ pounds Russet potatoes about 3 medium
  • ½ cup whole milk
  • 4 tablespoons salted butter
  • ¼ cup grated Parmesan cheese
  • 2 ¼ teaspoons salt divided
  • ¾ teaspoon black pepper divided
  • 4 roasted garlic cloves minced*
  • 2 tablespoons avocado oil
  • 1 small sweet onion finely diced
  • 3 celery ribs finely diced
  • 3 garlic cloves finely minced
  • 1 pound 90/10 ground beef
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce*
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon dried parsley
  • 1 ½ cups beef broth
  • 1 ½ cups frozen mixed vegetables
  • fresh flat-leaf parsley finely chopped, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Rinse and scrub the potatoes to remove any visible dirt, then peel and cut them into roughly 1-inch chunks.
  3. Add the potatoes to a large Dutch oven or pot and cover with at least 1 inch of water. Sprinkle in a pinch or two of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and maintain a rapid simmer for 10 minutes, or until the potatoes are fork-tender.
  4. Drain the potatoes in a colander in the sink, then return them to the pot. Add the milk, butter, Parmesan cheese, 1 teaspoon salt, 1⁄4 teaspoon black pepper, and roasted garlic. Using a potato masher, mash everything together until smooth and creamy with very few chunks remaining. Set aside until ready to use.
  5. Heat the avocado oil in a large skillet or saucepan over medium heat. Once shimmering, add the onion and celery, and cook for 3-4 minutes, or until the onion is translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
  6. Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, 1 1⁄4 teaspoons salt, and 1⁄2 teaspoon black pepper. Mix everything together until well combined.
  7. Stir in the beef broth, reduce the heat to low, and let the mixture simmer for about 8-10 minutes, or until it has thickened and is no longer runny. Stir in the mixed vegetables and continue cooking for 2-3 minutes.
  8. Spray a 7 x 11-inch baking dish with nonstick cooking spray. Add the ground meat filling, spreading it out to cover the bottom of the dish. Place evenly spaced dollops of the mashed potatoes on top. Use a spatula to spread the potatoes out to completely cover the ground meat layer. Use the side of the spatula to create little peaks in the potatoes.
  9. Bake the shepherd’s pie for 25-30 minutes. Turn the oven to broil and broil for 2-3 minutes, or until the edges are browned and crispy. Let the pie rest at room temperature for 10 minutes before serving. Sprinkle with fresh parsley, if desired.

Notes

  • Garlic: One clove of fresh, minced garlic can be used in place of the roasted garlic cloves.
  • Worcestershire sauce: Soy sauce or Tamari can be substituted.
  • Make ahead: Prepare the mashed potatoes and filling up to 2 days in advance, storing separately in the fridge. Assemble and bake when ready.
  • Assemble ahead: Layer the Shepherd’s Pie in a baking dish, cover, and refrigerate for up to 24 hours. Let sit at room temperature for 20-30 minutes before baking.
  • Storage (refrigerator): Keep leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
  • Storage (freezer): To freeze the baked pie, let it cool completely, then transfer pieces to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight or reheat from frozen in a 350°F oven for 30-35 minutes, until warmed through.
  • Dairy-Free: Use oat, soy, or cashew milk; replace the butter and Parmesan with dairy-free alternatives.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free 1-to-1 blend, and ensure the Worcestershire sauce and beef broth are gluten-free.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 36g (12%) Protein 23g (46%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 75mg (25%) Sodium 1340mg (56%) Potassium 1150mg (33%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2757IU (55%) Vitamin C 16mg (18%) Calcium 125mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 36g 12%
Protein 23g 46%
Fat 22g 34%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 1340mg 56%
Potassium 1150mg 24%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 2757IU 55%
Vitamin C 16mg 18%
Calcium 125mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.