What’s the difference between Shepherd’s Pie and Cottage Pie?

Traditionally, Shepherd's Pie is made with ground lamb , while Cottage Pie uses ground beef . In the U.S., however, “Shepherd's Pie” commonly refers to the beef version. This recipe uses ground beef, making it technically a Cottage Pie, but it retains the classic layered structure and comfort food appeal of a true Shepherd’s Pie.

Can I freeze Shepherd’s Pie for later?

Absolutely. Thanks to the fat content in the mashed potatoes, this dish freezes very well . Let the casserole cool completely, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months . To reheat, thaw in the fridge overnight and bake at 400°F until hot and bubbly.

What vegetables work best in Shepherd’s Pie?

Classic Shepherd’s Pie recipes use carrots, peas, and corn for their color, texture, and sweetness. You can also add celery, green beans, or mushrooms for extra depth. Frozen mixed vegetables are a convenient and tasty option. Just remember to sauté firmer veggies like carrots with the onions to soften them properly.

Shepherd's Pie – Easy Recipe

Name: Shepherd's Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 3 large potatoes (1.5 to 2 pounds), peeled and quartered; 1 teaspoon salt, plus more to taste; 8 tablespoons (1 stick) butter, divided; 1 medium onion, chopped (about 1 1/2 cups); 1 cup diced carrots; 1/2 cup corn (frozen or fresh); 1/2 cup peas (frozen or fresh); 1 1/2 pounds ground beef (ground round preferred); 1/2 cup beef broth; 1 teaspoon Worcestershire sauce; 1/2 teaspoon black pepper, or to taste

Description

This classic Shepherd’s Pie recipe is a comforting and hearty casserole made with seasoned ground beef, mixed vegetables, and creamy mashed potatoes, baked until golden and bubbly. It’s perfect for weeknight dinners, meal prep, or cozy gatherings.

Ingredients

Scale

3 large potatoes (1.5 to 2 pounds), peeled and quartered
1 teaspoon salt, plus more to taste
8 tablespoons (1 stick) butter, divided
1 medium onion, chopped (about 1 1/2 cups)
1 cup diced carrots
1/2 cup corn (frozen or fresh)
1/2 cup peas (frozen or fresh)
1 1/2 pounds ground beef (ground round preferred)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, or to taste

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Instructions

Place the peeled and quartered potatoes in a medium-sized pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for about 20 minutes until fork-tender.
Preheat the oven to 400°F (200°C).
While the potatoes are cooking, melt 4 tablespoons of butter in a large sauté pan over medium heat. Add chopped onions and cook for 6–10 minutes until softened. Add diced carrots and cook with the onions. Add peas and corn toward the end.
Add ground beef to the pan and cook until browned and no longer pink. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
Stir in Worcestershire sauce and beef broth. Simmer uncovered over low heat for 10 minutes. Add salt, pepper, or other desired seasonings to taste.
Once potatoes are tender, drain and return them to a bowl. Add the remaining 4 tablespoons of butter and mash until smooth. Season with additional salt and pepper if needed.
Spread the meat and vegetable mixture evenly into a 9×13-inch baking dish. Top with the mashed potatoes, spreading them to cover the filling. Use a fork to create rough textures on top for browning.
Bake uncovered for 30 minutes, or until the top is golden and the filling is bubbling. Optionally broil for 2–3 minutes for extra browning, watching carefully.
Let rest for 5–10 minutes before serving.

Notes

For a richer flavor, sprinkle shredded cheddar cheese over the mashed potatoes before baking.
Make it ahead: Assemble the dish a day in advance, refrigerate, and bake when ready.
Freeze for up to 3 months; thaw in fridge overnight before baking.
Substitute lentils for a vegetarian version or mashed cauliflower for a low-carb topping.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 865
Sugar: 6g
Sodium: 1031mg
Fat: 50g
Saturated Fat: 25g
Unsaturated Fat: 23g
Trans Fat: 2g
Carbohydrates: 51g
Fiber: 7g
Protein: 54g
Cholesterol: 212mg