A simple weeknight meal with a beef, veggies and rich creamy potatoes!

Watch the Video:

I shared a clip on Instagram making my version of classic shepherd’s pie for the kids. Not only did I find out that my beef version is called a cottage pie, but I also got a lot of requests to share the recipe. So, here it is! Shepherd’s pie is made with ground lamb, but you can make it with any ground meat. I used beef, but try ground turkey, chicken, or whatever you have on hand. The pie is quick, simple, delicious, and made with ingredients I always have on hand.

A classic in your house, too!

Hearty beef sauce
Bright vegetables
Rich, creamy potatoes
A quick and easy classic beef shepherd’s pie!

A Twist on Classic

The Meat Sauce:

Olive oil –try the new high-quality one in our store!
Onion –finely chopped
Garlic cloves –grated or minced if you prefer
Ground beef or lamb –you can substitute your favorite ground meat
Salt
Freshly cracked black pepper
Tomato paste –you can substitute a 15 oz. can of diced or crushed tomatoes if you don’t have paste
Dried thyme
Dried oregano
Worcestershire sauce
Corn kernels –substitute your favorite veggies to make it your own
Frozen green peas

The Mashed Potato Topping:

Baking potatoes –peeled and cubed
Butter
Half and half –you can use milk, cream, or whatever you have on hand
Salt
Black pepper
Granulated garlic powder –or boil several cloves with your potatoes and pull them out before mashing

Can you make it vegetarian?

Since shepherd’s pie is classic comfort food, I make it often. I even created my own Greek-Style Shepherd’s Pie w/Briam to add even more veggies right into the dish. However, you can make it completely vegetarian and not miss a thing! All you have to do is substitute the meat sauce with my hearty Vegetarian Bolognese Sauce. You won’t be disappointed with the veggie-filled tomato sauce topped with rich, creamy mash potatoes!

How to make Classic Beef Shepherd’s Pie

Make the Meat Filling:

In a cast-iron skillet over medium heat, cook the olive oil and onion with a pinch of salt until soft and golden –about 10 minutes.
Add the garlic, ground meat, and season with salt and pepper.
Then, add the tomato paste, Worcestershire sauce, and thyme.
Cook the sauce for about 10 minutes or until the meat is cooked through.
Then, add the oregano along with the frozen vegetables.
Cook for 5 minutes until the vegetables have thawed. Adjust seasoning if needed, and set aside.

Make the Mashed Potato Topping:

Place the potatoes in a pot with a teaspoon of salt and cover them with cold water.
Boil until fork-tender –about 12-15 minutes.
Drain the water and add the butter, then mash the potatoes.
Season with salt, pepper, and garlic powder, and add half and half.
Stir until combined and smooth.

Assemble the Shepherd’s Pie:

Preheat the oven to 400 °F, 200 °C.
Top the meat sauce with the mashed potatoes and bake on the center rack of a preheated oven for about 30 minutes or until the potatoes are slightly golden.
Cool for 15-20 minutes and serve.

Make-ahead Freezer Instructions

Shepherd’s pie is such a simple meal, but you can make it even simpler. Make two at a time and freeze the second for up to 2 months. When you’re ready to use the pie, thaw it overnight in the refrigerator and bake per the recipe’s instructions. That’s a simple dinner!

Serving

I love serving things in a cast iron skillet because it looks so rustic and feels more like family-style food. All the vegetables are in the sauce. However, if you want even more veggies, try some green beans or roasted broccoli on the side. My family likes to eat shepherd’s pie with bread, and my Feta-filled Star Bread goes perfectly. Let me know what you serve with it. Kali Orexi!