10 Best Shepherd's Pie Recipes That Will Transform Your Comfort Food Game Forever

There’s something about shepherd’s pie that just hits different on a cold night. It’s warm, filling, and honestly easier than you think. I’ve made every version possible over the years, and these are the ones I keep coming back to. Whether you’re craving the traditional stuff or want to mix it up with sweet potato or lentils, I’ve got you covered.

1. Traditional Irish Shepherd’s Pie

Ingredients:

1 lb ground lamb
1 onion, diced
2 carrots, diced
1 cup frozen peas
2 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
2 tsp Worcestershire sauce
2 lbs potatoes, peeled and cubed
4 tbsp butter
1/2 cup milk
Salt and pepper to taste
1 tsp fresh thyme

Instructions:

Step 1: Start by boiling your potatoes in salted water until they’re fork tender, about 15 minutes. You want them soft enough to mash easily but not falling apart.

Drain them really well. I usually let them sit in the colander for a minute so all the steam escapes. This keeps your mash from getting watery later.

Mash them with butter and milk until smooth. Some lumps are fine, this is home cooking. Season with salt and pepper and set aside.

Step 2: While the potatoes are cooking, brown the lamb in a large skillet over medium high heat. Break it up as it cooks so you don’t get big chunks.

The key here is to let it actually brown, not steam. Don’t crowd the pan. If it looks watery, turn up the heat a bit.

Drain off most of the fat, leaving just a tablespoon or so. Trust me on this, too much grease makes the filling oily.

Step 3: Add the onion, carrots, and garlic to the lamb. Cook for about 5 minutes until the onion gets soft and starts smelling amazing.

Stir in the tomato paste and let it cook for a minute. This step deepens the flavor, I learned this from my mom. Don’t skip it.

Pour in the broth, Worcestershire sauce, and thyme. Let it simmer for 10 minutes until it thickens up. Add the peas at the end.

Step 4: Preheat your oven to 400°F. Spread the lamb mixture into a 9×13 baking dish, making sure it’s even across the bottom.

Spoon the mashed potatoes on top. You can spread it smooth or use a fork to make ridges, which get crispy and golden. I always do the ridges.

Bake for 20 to 25 minutes until the top is golden and the filling is bubbling around the edges. Let it rest for 5 minutes before serving so you don’t burn your mouth.

2. Classic Beef Shepherd’s Pie (Cottage Pie Style)

Ingredients:

1.5 lbs ground beef
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3 tbsp tomato paste
1 cup beef stock
1 tbsp Worcestershire sauce
1 tsp dried rosemary
2 lbs russet potatoes
1/2 cup heavy cream
4 tbsp butter
Salt and pepper to taste

Instructions:

Step 1: Peel and cube the potatoes, then get them boiling in a big pot of salted water. They’ll take about 15 to 18 minutes to get soft.

While they’re cooking, you can start on the filling. Multitasking makes this recipe so much faster, I promise.

Once they’re done, drain them completely and mash with butter and cream. The cream makes them extra rich and smooth. Season well.

Step 2: Heat a large skillet and brown the beef over medium high heat. You want some good color on it, not gray and sad looking.

Break it up with a wooden spoon as it cooks. Once it’s browned, drain the excess fat but leave a little for flavor.

Push the beef to the side and add the onion, carrots, celery, and garlic. Cook until the veggies soften, about 6 minutes. Smells incredible right now.

Step 3: Stir in the tomato paste and let it cook for about a minute until it darkens slightly. This is where the deep flavor comes from.

Add the stock, Worcestershire, and rosemary. Let everything simmer together for 10 to 12 minutes until the liquid reduces and thickens. It should coat the back of a spoon.

Taste and adjust the seasoning. I usually add more pepper here because I love it, but you do you.

Step 4: Transfer the beef mixture to a greased baking dish. Spread it out evenly so every bite has the same amount of filling.

Top with the mashed potatoes. I like to dollop it on in big spoonfuls, then spread it out with a spatula. Use a fork to rough up the surface for texture.

Bake at 400°F for 25 minutes until golden on top. The edges should be bubbling. Let it cool for a few minutes before digging in, but honestly I never wait that long.

3. Guinness Shepherd’s Pie

Ingredients:

1.5 lbs ground lamb
1 onion, diced
3 carrots, chopped
2 cloves garlic, minced
3 tbsp flour
1 cup Guinness beer
1 cup beef broth
2 tbsp tomato paste
1 tsp fresh thyme
2 lbs potatoes
1/2 cup sour cream
3 tbsp butter
Salt and pepper to taste

Instructions:

Step 1: Get your potatoes peeled, cubed, and boiling in salted water. They need about 15 minutes to get tender enough to mash.

Drain them well when they’re done. I always shake the pot a bit to get rid of extra moisture because nobody wants soupy mash.

4. Cheesy Shepherd’s Pie

Ingredients:

1 lb ground beef
1 onion, diced
1 cup frozen mixed vegetables
2 cloves garlic, minced
2 tbsp flour
1 cup beef broth
1 tbsp Worcestershire sauce
2 lbs potatoes
1/2 cup milk
3 tbsp butter
1.5 cups shredded cheddar cheese, divided
Salt and pepper to taste

Instructions:

Step 1: Boil the potatoes in salted water until they’re completely tender, about 15 minutes. You want them falling apart soft.

Drain them really well. Extra water here means the cheese won’t melt right, so take your time with this step.

Mash with butter, milk, and 1 cup of the shredded cheddar. The cheese melts right in and makes everything creamy. Season with salt and pepper.

Step 2: Brown the beef in a skillet over medium high heat. Break it up as it cooks so it’s in small crumbles.

Once it’s cooked through, drain the fat. Then add the onion and garlic. Cook until the onion is soft and translucent, about 4 minutes.

Stir in the mixed vegetables. I use frozen because it’s easier and honestly tastes just as good. No judgment here.

Step 3: Sprinkle the flour over everything and stir it in. Let it cook for about a minute so it doesn’t taste raw.

Pour in the broth and Worcestershire sauce. Stir everything together and let it simmer for 8 to 10 minutes until it thickens up nicely.

The sauce should coat the back of a spoon. If it’s too thick, add a splash of water. Too thin? Let it cook a bit longer.

Step 4: Spread the beef mixture into a greased baking dish. Make sure it’s nice and even so every scoop has the same ratio.

Top with the cheesy mashed potatoes. Spread them out with a spatula, then sprinkle the remaining half cup of cheddar on top.

Bake at 400°F for 20 minutes until the cheese is melted and bubbly. The top gets this gorgeous golden color. Let it cool for just a minute before serving.

5. Garlic Parmesan Shepherd’s Pie

Ingredients:

1 lb ground beef
1 onion, chopped
1 cup frozen peas and carrots
4 cloves garlic, minced
2 tbsp flour
1 cup beef broth
1 tsp Italian seasoning
2 lbs potatoes
1/2 cup heavy cream
4 tbsp butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Step 1: Start by getting your potatoes boiling. Peel and cube them first, then drop them into salted boiling water for about 15 minutes.

They should be soft enough to mash easily. Drain them well and let them sit for a minute so the steam escapes.

Mash with butter, cream, and Parmesan cheese. This combo is chef’s kiss. The garlic and Parmesan make it taste fancy but it’s so easy.

Step 2: Brown the beef in a large skillet over medium high heat. Make sure to break it up into small pieces as it cooks.

Once it’s browned, drain most of the fat. Then add the onion and half of the minced garlic. Cook for about 4 minutes until fragrant.

The garlic smell is everything right now. I could stop here and just eat this with a spoon, but we keep going.

Step 3: Add the frozen peas and carrots to the skillet. Sprinkle the flour over everything and stir it in really well.

Pour in the beef broth and add the Italian seasoning. Let it simmer for about 10 minutes until the sauce thickens up.

Stir in the remaining garlic at the end. This gives you that fresh garlic punch on top of the cooked garlic flavor. Learned this trick from a cooking show.

Step 4: Preheat your oven to 375°F. Spread the beef mixture into your baking dish, making sure it’s level across the bottom.

Spoon the garlic Parmesan mashed potatoes on top. I like to use a fork to create texture on the surface because it crisps up beautifully.

Bake for 25 minutes until golden brown on top. Garnish with fresh parsley before serving. This one always gets compliments.

6. Sweet Potato Shepherd’s Pie

Ingredients:

1 lb ground turkey
1 onion, diced
2 carrots, diced
1 cup frozen peas
2 cloves garlic, minced
2 tbsp tomato paste
1 cup chicken broth
1 tsp dried thyme
3 large sweet potatoes, peeled and cubed
3 tbsp butter
1/4 cup milk
Salt and pepper to taste
Pinch of cinnamon

Instructions:

Step 1: Boil the sweet potatoes in salted water until they’re fork tender, about 12 to 15 minutes. They cook a bit faster than regular potatoes.

Drain them really well. Sweet potatoes hold more water, so this step is important or your topping will be runny.

Mash with butter, milk, and a tiny pinch of cinnamon. The cinnamon is subtle but makes the sweet potato flavor pop. Season with salt and pepper.

Step 2: Brown the ground turkey in a large skillet over medium high heat. Break it up as it cooks so it’s in small crumbles.

Turkey can dry out easily, so don’t overcook it. Once it’s just cooked through, push it to the side of the pan.

Add the onion, carrots, and garlic. Cook for 5 to 6 minutes until the veggies are soft. This is where all the flavor starts building.

Step 3: Stir in the tomato paste and let it cook for about a minute. It should darken slightly and smell richer.

Pour in the chicken broth and add the thyme. Let everything simmer together for 10 minutes until it reduces and thickens.

Add the peas right at the end so they stay bright green and don’t get mushy. Taste and adjust seasoning. I usually add more pepper.

Step 4: Spread the turkey mixture into a baking dish. Make sure it’s distributed evenly so every portion has the same amount.

Top with the mashed sweet potatoes. You can spread it smooth or use a fork to make ridges. The ridges get crispy and add texture.

Bake at 400°F for 20 to 25 minutes until the top is golden orange and the filling is bubbling. The sweet potato topping is naturally sweet and pairs so well with the savory filling.

7. Healthy Turkey Shepherd’s Pie

Ingredients:

1.5 lbs ground turkey breast
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 cup frozen green beans
3 cloves garlic, minced
2 tbsp tomato paste
1 cup low sodium chicken broth
1 tsp dried sage
2 lbs Yukon gold potatoes
1/4 cup Greek yogurt
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Step 1: Boil the potatoes until tender, about 15 minutes. Yukon golds are naturally creamy, so they mash beautifully without needing tons of butter.

Drain them well and let them steam dry for a minute. This keeps the mash from getting watery.

Mash with olive oil and Greek yogurt instead of butter and cream. Sounds weird but trust me, it’s creamy and tangy and way healthier. Season with salt and pepper.

Step 2: Heat a large skillet and add the ground turkey. Cook over medium high heat, breaking it up as it goes.

Turkey breast is super lean, so it won’t release much fat. That’s fine, we’re keeping this light.

Once it’s cooked through, add the onion, carrots, celery, and garlic. Cook for about 6 minutes until everything softens up.

Step 3: Stir in the tomato paste and cook for a minute. Then add the chicken broth, sage, and green beans.

Let it simmer for 10 to 12 minutes until the liquid reduces and the sauce thickens. The green beans add a nice crunch.

Taste and season. I always add extra black pepper because it gives it more depth without adding calories.

Step 4: Preheat your oven to 375°F. Spread the turkey mixture into a baking dish, making sure it’s level.

Top with the mashed potatoes. Use the back of a spoon to spread it out, then rough up the surface with a fork.

Bake for 25 minutes until the potatoes are golden. This version is lighter but still super satisfying. You won’t even miss the extra fat, honestly.

8. Vegetarian Lentil Shepherd’s Pie

Ingredients:

1.5 cups green or brown lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup vegetable broth
1 tsp dried thyme
1 tsp smoked paprika
2 lbs potatoes
4 tbsp butter
1/2 cup milk
Salt and pepper to taste

Instructions:

Step 1: Cook the lentils according to package directions, usually about 20 to 25 minutes in boiling water. You want them tender but not mushy.

Drain them well and set aside. I usually season them with a bit of salt right after draining while they’re still warm.

While the lentils cook, get your potatoes going. Peel, cube, and boil them in salted water for 15 minutes until soft.

Step 2: Mash the potatoes with butter and milk until smooth. Season well with salt and pepper.

Lentils are pretty mild, so you want the potatoes to have enough flavor to balance everything out.

Set the mash aside while you work on the filling. This comes together pretty quickly once the lentils are done.

Step 3: Heat a large skillet and sauté the onion, carrots, celery, and mushrooms until soft, about 8 minutes. The mushrooms add this meaty texture that makes it so satisfying.

9. Spicy Mexican Shepherd’s Pie

Ingredients:

1 lb ground beef
1 onion, diced
1 bell pepper, diced
1 jalapeño, minced
1 cup corn kernels
1 cup black beans, drained
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 cup salsa
2 lbs potatoes
1/2 cup sour cream
3 tbsp butter
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Step 1: Boil your potatoes in salted water until tender, about 15 minutes. Drain them really well.

Mash with butter and sour cream. The sour cream adds tanginess that works perfectly with the spicy filling.

Set aside while you make the filling. You can add a bit of the cheese into the mash if you want, but I save it all for the top.

Step 2: Brown the beef in a large skillet over medium high heat. Break it up as it cooks until it’s in small crumbles.

Drain most of the fat, then add the onion, bell pepper, jalapeño, and garlic. Cook for about 5 minutes until soft.

The jalapeño adds heat but not too much. Want it spicier? Leave the seeds in. Want it mild? Remove them before chopping.

Step 3: Stir in the chili powder and cumin. Let the spices toast for about 30 seconds, this brings out their flavor.

Add the corn, black beans, and salsa. Stir everything together and let it simmer for 8 to 10 minutes until it thickens.

Taste and adjust the seasoning. I usually add more cumin because I’m obsessed with it, but that’s just me.

Step 4: Spread the beef mixture into a baking dish. Make sure it’s nice and even across the bottom.

Top with the mashed potatoes, then sprinkle the cheddar cheese all over the top. The more cheese, the better.

Bake at 400°F for 20 to 25 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving. This one’s a total crowd pleaser.

10. Mini Individual Shepherd’s Pies

Ingredients:

1 lb ground beef
1 small onion, finely diced
1/2 cup frozen mixed vegetables
2 cloves garlic, minced
1 tbsp flour
3/4 cup beef broth
1 tbsp Worcestershire sauce
1.5 lbs potatoes
3 tbsp butter
1/4 cup milk
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Step 1: Boil and mash your potatoes with butter and milk just like you would for a regular shepherd’s pie. Season well with salt and pepper.

These mini versions cook faster, so you don’t need as many potatoes as the full size recipes.

Set the mash aside while you make the filling. Having everything prepped before assembly makes this so much easier.

Step 2: Brown the beef in a skillet over medium high heat. Break it up into small crumbles as it cooks.

Drain the fat, then add the onion and garlic. Cook for about 4 minutes until the onion softens.

Stir in the mixed vegetables. Frozen veggies work great here because they’re already the perfect size for these little pies.

Step 3: Sprinkle the flour over the beef and stir it in. Cook for about a minute to get rid of the raw flour taste.

Add the broth and Worcestershire sauce. Let it simmer for 8 to 10 minutes until thick and rich.

The filling should be thick enough to hold its shape when you scoop it. Too runny means it’ll leak everywhere when you bake them.

Step 4: Grease a muffin tin really well. Spoon the beef mixture into each cup, filling them about two thirds full.

Top each one with a dollop of mashed potatoes. Use the back of a spoon to spread it to the edges and seal in the filling.

Bake at 375°F for 15 to 18 minutes until the tops are golden. Let them cool for a few minutes before popping them out. These are perfect for meal prep or parties.

Final Words

There you go, ten different ways to make shepherd’s pie. Some are traditional, some are totally different, but they’re all delicious and worth trying. Pick one based on what you’re craving tonight, or work your way through the whole list. Let me know which one becomes your favorite.