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This Is the Shepherd’s Pie Recipe You’ll Come Back to Again and Again
There are few dishes more comforting than a good Shepherd’s Pie. Or is it Cottage Pie? Don’t worry—we’ll walk you through that debate, too.
As a professional chef who has cooked this dish more times than we can count (both at home and in busy restaurant kitchens), we’re here to give you the no-nonsense, flavour-packed, can’t-stop-eating-it version of this timeless classic. This is your ultimate guide to Shepherd’s Pie, and I promise you—by the end, you’ll not only know how to make it, but master it.
What Is Shepherd’s Pie?
Let’s settle this first. Technically speaking:
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Shepherd’s Pie = lamb
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Cottage Pie = beef
That’s the traditional definition. But in North America, most people use the term “Shepherd’s Pie” no matter the meat. So yes, we’re going to call it Shepherd’s Pie, but note: this recipe is made with ground beef (Cottage Pie-style).
Call it what you like—just know it’s hearty, rich, savoury, and smothered in creamy mashed potatoes. Basically, the definition of comfort food.
Why This Shepherd’s Pie Recipe Works
You can find a thousand versions of this recipe online. Most are okay. But if you want something that hits every note just right—savoury, silky, earthy, and deeply satisfying—you need a few chef tricks:
1. A touch of baking soda in the beef
This changes everything. It keeps the ground beef tender and juicy instead of tough and crumbly.
2. Proper vegetable sweating
Don’t rush this step. Slowly cooking onions, carrots, and celery in butter lays the foundation for serious flavour.
3. Fresh herbs > dried
Thyme, rosemary, and bay bring complexity. Don’t skip them.
4. Super creamy mash
Heavy cream, hot milk, and butter—not skim milk. Not margarine. Not optional.
- Category: Main Course
- Method: Simmer
- Cuisine: North American
Ingredients
For the Beef Filling:
- 2 lbs ground beef
- 1 tsp baking soda
- 2 Tbsp water
- 2 tbsp butter
- 1 large onion, finely diced
- 1 medium carrot, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1–2 cloves garlic, minced
- 4–5 sprigs thyme (leaves only)
- 2–3 bay leaves
- 1 sprig rosemary (leaves only, finely chopped)
- 2 tsp kosher salt
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tbsp flour
- 1 cup chicken stock or water
- Optional: 1/2 cup frozen peas, 1/2 cup frozen corn
For the Mashed Potato Topping:
- 6 yellow-fleshed potatoes
- 1 tbsp kosher salt (for boiling water)
- 1 cup heavy cream (35%)
- 1/2 cup hot milk
- 2 tbsp unsalted butter
- Salt to taste
- Freshly ground black pepper (optional)
Instructions
Step-by-Step: How to Make Shepherd’s Pie
Step 1 – Make the Mashed Potatoes
- Peel and chop your potatoes. Add to a pot of cold, salted water. Bring to a boil and simmer until fork-tender.
- Drain and steam dry by returning them to the hot pot for a minute.
- Mash with hot cream, milk, and cubed butter. Season to taste. Set aside.
Step 2 – Cook the Beef Filling
- Mix the ground beef with baking soda and water in a bowl. Let it rest while you prep the veggies.
- Melt butter in a skillet. Sweat the onion with a pinch of salt until soft.
- Add carrots and celery. Cook until just tender. Stir in garlic, thyme, rosemary, and bay leaves.
- Add the beef to the pan. Break it up and cook until browned. Season lightly with salt.
- Add tomato paste, Worcestershire, and flour. Stir well.
- Pour in stock or water and simmer until slightly thickened into a glossy, rich sauce.
Step 3 – Assemble and Bake
- Spread the beef filling in a 9×13 baking dish.
- Sprinkle with frozen peas and corn (optional, but classic).
- Spoon the mashed potatoes overtop. Spread evenly.
- Bake at 400°F (200°C) for 20–25 minutes until lightly golden on top.
- For extra browning? Broil for 2–3 minutes at the end. Watch it closely.
Notes
Substitutions
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Ground lamb → swap for a true Shepherd’s Pie experience.
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Butter + milk → can be replaced with olive oil and plant-based milk for a dairy-free version.
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Carrot + celery → feel free to sub in parsnip, rutabaga, or chopped mushrooms.
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Chicken stock → beef or veggie stock works just as well.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up :)I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
What to Know / Avoid in This Recipe
✅ DO:
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Let your beef rest with baking soda before cooking—it really makes it tender.
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Use hot milk/cream when mashing potatoes. Cold dairy will seize up your mash.
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Taste everything. Seasoning at every stage makes a difference.
❌ DON’T:
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Skip the herbs. Dried rosemary just isn’t the same.
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Use lean beef only—some fat = more flavour.
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Overload the filling with liquid. You want a sauce, not a soup.
Storage Recommendations
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freeze: Assemble but don’t bake. Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.
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Reheat: Cover with foil and bake at 350°F (175°C) until hot throughout. Or microwave in portions.
FAQ – Shepherd’s Pie Edition
Q: Can I make this ahead?
Absolutely. Assemble it up to 2 days in advance and refrigerate. Bake when ready.
Q: How do I get a golden crust on top?
Crank the broiler on for a couple minutes at the end. Bonus points if you drag a fork across the mashed potatoes before baking for extra texture.
Q: Is this kid-friendly?
Yes. Even picky eaters tend to love Shepherd’s Pie—it’s soft, savoury, and familiar.
Q: Can I add cheese on top?
Totally! A bit of grated cheddar on the potatoes before baking adds extra richness.
Final Thoughts from the Kitchen
Shepherd’s Pie isn’t fancy. It’s not trendy. But it is timeless. This is the kind of meal you make when it’s cold out, when you’ve had a long day, or when you just want to feed people something that tastes like home.
Whether you call it Shepherd’s Pie or Cottage Pie, once you’ve made it with care (and maybe just a touch of cream and butter indulgence), it will become one of your most requested meals.
Cook it once—and then keep coming back. That’s what comfort food is all about.
