How Long Do I Cook Shepherd's Pie

In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious, and lamb can easily be subbed into this recipe.

Can I make this ahead of time?

Yep! You can make the mashed potato topping and the filling up to 2 days in advance, but we recommend waiting to assemble until right before baking.

Is there a low-carb version?

Sure is! Check out our Cauliflower Shepherd's Pie for a spud-less version.

Can I use other vegetables?

Totally! Try any of your favorite veggie combinations here, just add them in with the onions in step 3. (Unless they're quick-cooking, like spinach, which can be folded in at step 4.)

How long do leftovers keep?

Kept in an airtight container in the refrigerator, leftovers will keep 3 to 5 days. Large portions can be reheated in a 350° oven for 10 to 15 minutes, or until warm.

Made this? Let us know how it went in the comment section below!

Editor's note: This intro was updated to add more information about the dish on September 24, 2021.

Cal/Serv: 395

Yields: 6 - 8

Prep Time: 0 hours 20 mins

Total Time: 1 hour 25 mins

For potatoes

1 1/2 lb.

potatoes, peeled

Kosher salt

4 tbsp.

melted butter

1/4 c.

milk

1/4 c.

sour cream

Freshly ground black pepper

For beef mixture

1 tbsp.

extra-virgin olive oil

large onion, chopped

carrots, peeled and chopped

cloves garlic, minced

1 tsp.

fresh thyme

1 1/2 lb.

ground beef

1 c.

frozen peas

1 c.

frozen corn

2 tbsp.

all-purpose flour

2/3 c.

low-sodium chicken broth

freshly chopped parsley, for garnish

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Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.
Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.
Garnish with parsley before serving.

Nutrition (per serving): 395 calories, 23 g protein, 30 g carbohydrates, 4 g fiber, 5 g sugar, 21 g fat, 9 g saturated fat, 276 mg sodium

Ethan Calabrese

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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