Simple Shepherd’s Pie
Inside: Sharing one of my family’s favorite winter comfort foods, shepherd’s pie.
There are few things more delightful and cozy in the winter than a meal plan filled with hot, comfort food dishes. In some ways, I feel like making well rounded, nourishing meals in the fall and winter is so much simpler than in warmer months.
My default is always to throw some meat and veggies together with some spices to create a lovely one pot soup or casserole. We love recipes like chicken and wild rice soup, vegetable beef soup, and chicken corn chowder.
While I love following recipes, I have also gotten quite good at creating something with the ingredients I already have on hand or that need to be used up. This is really a great skill to learn and ensures that you don’t have food going to waste. Learn more about how to stock your pantry and grab my pantry staples list in this blog post.
This simple shepherd’s pie recipe will easily become a repeat meal in your home and the beauty of this recipe is that it is so simple, you hardly even need a recipe. It’s also incredibly easy to make swaps to customize based on what our family likes or you have in the freezer. Win win!
What is Shepherd’s Pie
Shepherd’s pie has its origins in Europe, better known as cottage pies. While traditional pies were encased in a flaky crust, cottage pies used slices and boiled potatoes. These pies were made frugally and often included using leftovers. As time went on, boiled potatoes were replaced with mashed potatoes, the more common way of serving shepherd’s pie.
Originally, a cottage pie would likely have used lamb, but now is more commonly made with beef, either shredded or ground. This is a hearty casserole is then layered vegetables, and mashed potatoes in a baking dish and warmed until hot and bubbly. Some recipes will also call for adding shredded cheese to the top, which is a delightful addition.
Simple Meal
I’m all about simple meals and this one is no different. It is a meal that I will sometimes plan to make, and at other times, realize I have mashed potatoes left over and need to use them up–Shepherd’s pie it is!
Meals that come together in one pot are special favorites and this is one of those. I love using cast iron because I can start a meal on the stove top and then move it to the oven to finish cooking.
Easy Make ahead Meal
Shepherd’s pie is one of those meals that is incredibly versatile. Because you can use various meats and veggies, it is a great way to use up leftovers or even customize it to your family’s preferences.
No matter how you choose to make it, it is almost impossible to mess up and it is sure to turn out delicious. It can also be made ahead of time and frozen or kept in the fridge until you are ready to bake it.
Although it is best the first day and leftovers are tricky to store without mixing up all of the ingredients, it does keep well in the refrigerator for 3-4 days making it great for leftovers.
Simple Ingredients
- Beef: Ground or shredded, either works well. This is a great recipe to use leftover beef too.
- Vegetables: Carrots, corn, green beans, peas or a mixture of these all work well.
- Mashed potatoes: I prefer to use red potatoes when making mashed potatoes as they tend to make a creamier potato, but use whatever you have on hand.
- Beef broth: Keep the beef and veggies from drying out.
- Garlic powder: adds flavor.
- Salt and pepper to taste.
- Butter: adds flavor and keep the potato topping moist.
I always make my own mashed potatoes using red or russet potatoes that I have boiled until tender. I then drain the water and add milk, butter, salt and pepper and smash with a potato masher or hand mixer until potatoes are the right texture.
Mashed potatoes are much simpler than you would expect, they just take a little practice, but if you need a specific recipe, check out this one.

Shepherd’s Pie
Ingredients
- 1 lb ground or shredded beef
- 2 cups chopped veggies – carrots, corn, green beans, and peas all work well
- 2 cups mashed potatoes
- 1/2 cup beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 TB butter
Instructions
- In a medium cast iron skillet, cook beef until browned.
- Add garlic powder, onion powder, salt, and pepper, and beef broth. Stir.
- Layer chopped veggies on top of the beef.
- Spread mashed potatoes over vegetables.
- Slice butter into pats and place on top of the mashed potatoes.
- Bake at 375 for 20 minutes or until hot and bubbly.
- Serve hot.
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