The Best Shepherd’s Pie Recipe

The Best Shepherd’s Pie Recipe


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If you haven’t tried this recipe, now is the time. It’s the best shepherd’s pie you’ll ever have.

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Time needed

30 min preparation + 35 min cooking

Serving Size / Yield

8-10 servings


  • Potato Layer:
  • 3 potatoes
  • 2 T. butter
  • ½ C. milk
  • 1 tsp. garlic powder
  • Meat Layer:
  • 2 lbs. ground beef
  • ½ T. Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 ½ C. frozen peas and carrots
  • ½ C. frozen corn
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 T. flour
  • ½ tsp. oregano
  • 1 onion, chopped
  • 2 T. tomato paste
  • 1 C. beef broth
  • 1 C. cheddar cheese, shredded
  • 1 prepared piecrust

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Preheat the oven to 375 degrees. For the potato layer, peel the potatoes and chop them up. Boil the potatoes for 10-15 minutes. Drain water and mash the potatoes. Add in the remaining ingredients. Mix and set aside. Grease a baking pan and set it aside. For the meat layer, place all of the ingredients into a saucepan. If you want to drain the grease, cook the meat first and then add the remaining ingredients. Cook for 10-15 minutes. Pour mixture into the greased baking pan. Spread the potatoes over the meat mixture and top it off with the cheddar cheese. Place the prepared piecrust over the dish. Bake for 35 minutes. Serve and enjoy.

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