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This Shepherd’s Pie with Ground Beef is comfort food at its finest! A rich beef and veggie filling sits under fluffy rosemary mashed potatoes, with sharp cheddar melted over the top. It’s easy to make and tastes even better the next day!
If cozy ground beef dinners are your thing, try my Homemade Hamburger Helper or Cornbread Cowboy Casserole next.
Why I Love This Shepherd’s Pie Recipe
- It’s comfort food through and through. A rich beef filling, fluffy mashed potatoes, and a layer of melted sharp cheddar? That’s the kind of dinner I want when I need something cozy and filling.
- It makes good use of what’s already in the kitchen. Frozen peas and corn go straight into the skillet, and leftover mashed potatoes make the topping even quicker. Everything bakes together in one skillet, which I love on a busy night.
- Even better the next day! Shepherd’s pie makes for the best leftovers and reheats like a dream!
Table of contents
Notes From My Kitchen: Let’s Talk Flavor!
There are a lot of shepherd’s pie recipes out there, but this one has a few things that make it stand out. First, the BBQ sauce in the filling. It sounds like a wild card, but it adds a subtle smokiness and richness. If you’ve made my BBQ Meatloaf, you already know I love what a little barbecue sauce can do for ground beef.
Second, I add chicken bouillon paste to the potato cooking water. Most recipes just boil potatoes in plain salted water, but this one small swap makes the mashed potato topping taste like it has its own thing going on. 😋 Then mash the potatoes with fresh rosemary, garlic, and sour cream. I use that bouillon trick in my Twice Baked Mashed Potatoes, too. The topping has plenty of flavor before it even hits the oven.
Key Ingredients
(See the recipe card for full information on ingredients and quantities.)
- Russet potatoes: Their starchy texture makes a fluffy mashed potato topping that’s easy to spread over the filling. They’re starchy and mash up fluffy and smooth.
- 80/10 Ground beef keeps the filling juicy and full of flavor. The fat carries all those herbs and spices so nothing tastes flat or one-dimensional. Leaner beef can work in a pinch, but 80/20 is what gives you that rich, hearty filling that makes this shepherds pie recipe so satisfying. Pro tip: Drain any excess fat after browning so the gravy doesn’t turn greasy.
- Carrots, onion, and celery: Cooking these first builds the base of the filling. The frozen peas and corn go in later so they don’t get mushy.
- Tomato paste and beef broth: The tomato paste adds depth, while the broth turns everything into a rich gravy. Chef Tip: Let the tomato paste cook with the beef for a few minutes before adding the broth, it makes a difference.
- Sharp cheddar cheese: A sprinkle on top melts and browns in the oven. I like sharp cheddar here because it has enough flavor to stand up to the beef and potatoes.
How To Make Shepherd’s Pie
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Make the mashed potatoes. Peel and cut the potatoes into chunks and boil until fork tender. Drain, then mash with butter, sour cream, whole milk, garlic, and rosemary. You want them smooth and spreadable so you can cover the filling without pressing all the gravy out to the edges.
Build the beef filling. Cook the carrots, onion, and celery in a skillet until they soften and start to brown. Add the ground beef and cook until no pink remains. Stir in the garlic, flour, tomato paste, rosemary, and thyme. Let that mixture cook for a few minutes; the tomato paste will darken slightly and coat the beef.
Simmer until thick and saucy. Pour in the beef broth, then add the Dijon, barbecue sauce, peas, corn, and bay leaf. Simmer uncovered until the filling looks glossy and the gravy coats a spoon. It should still be saucy, but you shouldn’t see a pool of thin liquid in the skillet. Remove the bay leaf before adding the potatoes.
Top, bake, and let it rest. Spoon the mashed potatoes over the filling and gently spread them all the way to the edges. Sprinkle with sharp cheddar and bake at 400°F until the cheese is melted and the edges are bubbling. Give it 10 minutes to rest before scooping, otherwise that first serving will try to take all the gravy with it!
Britney’s Tips for the Best Shepherd’s Pie
- Don’t skip the bouillon in the potato water. It’s a small step, but it seasons the potatoes all the way through. Same thing I do for my beef tips and gravy – building flavor from the very beginning makes all the difference.
- Let the filling simmer. That 10-minute simmer after adding the broth is important. It thickens the sauce and lets the flavors come together so you’re not putting a watery filling under your potatoes.
- Spread the mashed potatoes gently. Use a spoon or offset spatula and work from the center out. Going too fast can stir the filling up into the potatoes and make a mess of the layers.
- Use a cast iron skillet if you have one. It goes from stovetop to oven without issue and holds heat evenly so the bottom of the filling stays warm and the top gets golden.
- Rest before serving. Give it 5-10 minutes after it comes out of the oven. The filling will set, making it scoopable instead of runny.
What to Serve with Shepherd’s Pie
This is a complete meal all on its own, but a few simple sides make it feel like a real spread. A restaurant style house salad or roasted green beans on the side balances out the richness of the dish.
If you’re going all out, some warm crusty bread or garlic butter rolls next to some beer cheese soup – this combo is seriously and hearty!
Recipe FAQs
This is a great meal for making ahead of time. I recommend making the filling and mashed potatoes and leaving them both separate in the fridge. Then when it’s time to cook, assemble the dish while the oven preheats. Spread the filling in the skillet and cover with the mashed potatoes and cheese. Keep in mind it will need a few minutes extra cook time since you are starting from cold.
Yes! Ground turkey works well here. It’s a little leaner, so the filling may be slightly less rich, but the herbs, BBQ sauce, and Dijon will still give it tons of flavor. Brown it fully before adding the other ingredients.
Absolutely. You can make the filling and mashed potatoes separately, store them in the fridge, and assemble the next day before baking. Or assemble the whole thing, cover tightly, refrigerate, and bake when ready. Add a few extra minutes to the bake time if it’s going into the oven cold.
Traditional shepherd’s pie is made with ground lamb, vegetables, and a mashed potato topping. This version uses ground beef instead, which is technically called cottage pie in British cooking – but most people in the U.S. call any version shepherd’s pie, and this shepherds pie with beef and corn is loaded with flavor no matter what you call it.
More Comfort Food Classics
Main Course
Old Fashioned Salisbury Steak Recipe
Main Course
Dutch Oven Chicken and Dumplings
Main Course
Mississippi Pot Roast
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Shepherd’s Pie with Ground Beef
Equipment
- Dutch Oven (or large pot)
Ingredients
Mashed Potatoes
- 2 tsps Chicken Bouillon Paste
- 2 1/2 lbs Russet Potatoes
- 1/2 cup Sour Cream
- 6 tbsps Salted Butter
- 1/2 cup Whole Milk
- 2 tsps Fresh Rosemary, (diced)
- 1 1/2 tsp Kosher Salt
- 1 tsp black pepper
- 1 clove Garlic, (minced)
Filling
- 1 tbsp Olive Oil
- 2 Carrots, (diced)
- 1 Onion
- 2 Celery sticks
- 1 1/2 lbs Ground Beef
- 3 cloves Garlic
- 2 tbsp All Purpose Flour, (you can also use cornstarch if GF)
- 6 oz Tomato Paste
- 1 tbsp Fresh Rosemary, (diced)
- 1 tbsp Fresh Thyme , (stems removed)
- 2 cups Beef Broth
- 2 tsp Dijon mustard
- 1 cup Frozen Corn
- 1 cup Frozen Peas
- 1/4 cup Barbecue Sauce
- 1 Bay leaf
- 3/4 cup Sharp Cheddar Cheese, (shredded)
Instructions
- Bring a large pot of water to a boil and add chicken bouillon paste. Wash, peel, and cut potatoes into chunks and to the water. Cook until potatoes are fork tender, about 17-20 minutes. 2 tsps Chicken Bouillon Paste 2 1/2 lbs Russet Potatoes
- Drain the water and mash the potatoes. Add sour cream, butter, milk, rosemary, salt, black pepper, and garlic. Continue to mash until everything is mixed together and smooth. Set aside. 1/2 cup Sour Cream 6 tbsps Salted Butter 1/2 cup Whole Milk 2 tsps Fresh Rosemary 1 1/2 tsp Kosher Salt 1 tsp black pepper 1 clove Garlic
- Preheat the oven to 400 degrees F.
- Drizzle olive oil in a 12-inch cast iron skillet over medium heat. Add carrots, onion, and celery and cook until browned and slightly softened, about 5-7 minutes. Season with salt and pepper. 1 tbsp Olive Oil 2 Carrots 1 Onion 2 Celery sticks
- Add ground beef and continue to cook until browned, about 8-10 minutes, then add garlic, flour, tomato paste, rosemary, and thyme, Cook until all ingredients are incorporated and the mixture is slightly thickened, about 3-4 minutes. 1 1/2 lbs Ground Beef 1 1/2 lbs Ground Beef 3 cloves Garlic 2 tbsp All Purpose Flour 6 oz Tomato Paste 1 tbsp Fresh Rosemary 1 tbsp Fresh Thyme
- Pour in beef broth, dijon mustard, frozen corn, frozen peas, and bbq sauce. Stir together and bring to a boil. Add the bay leaf and reduce the heat to low and simmer for 10 minutes, uncovered. Taste for salt and pepper and adjust accordingly. 2 cups Beef Broth 2 tsp Dijon mustard 1 cup Frozen Corn 1 cup Frozen Peas 1/4 cup Barbecue Sauce 1 Bay leaf
- Carefully smooth the mashed potatoes on top and smooth into an even layer, ensuring all of the ground beef mixture is fully covered. Sprinkle the top with shredded cheese. Bake in the oven for 20-25 minutes, until the cheese is melted and the top is slightly browned. Allow it to cool for about 10 minutes before serving. 3/4 cup Sharp Cheddar Cheese
Notes
- Don’t skip the bouillon in the potato water. It’s a small step, but it seasons the potatoes all the way through. Same thing I do for my beef tips and gravy – building flavor from the very beginning makes all the difference.
- Let the filling simmer. That 10-minute simmer after adding the broth is important. It thickens the sauce and lets the flavors come together so you’re not putting a watery filling under your potatoes.
- Spread the mashed potatoes gently. Use a spoon or offset spatula and work from the center out. Going too fast can stir the filling up into the potatoes and make a mess of the layers.
- Use a cast iron skillet if you have one. It goes from stovetop to oven without issue and holds heat evenly so the bottom of the filling stays warm and the top gets golden.
- Rest before serving. Give it 5-10 minutes after it comes out of the oven. The filling will set, making it scoopable instead of runny.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe! I was skeptical when I saw BBQ sauce but wow, it added so much flavor. I grew up eating this during the holidays and this is far better than what my mom made (sorry mom!).
This was a fun twist on the usual sheperds pie recipes that I’ve seen. I don’t eat red meat, so I was happy this used ground turkey. For the beef broth I used a not beef vegan boullion base which added an amazing flavor. This came together very well and was enjoyed by everyone, even my husband’s coworker who loves Shepards pie.