Name: Beef Shepherd’s Pie with Mashed Potatoes Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: British
Ingredients: 1½ pounds 90% lean ground beef; ½ teaspoon baking soda; 2 teaspoons salt, divided; 4 oz bacon, diced (about 3 slices thick-cut bacon); 2 medium yellow onions, diced; 2 carrots, diced; 3 cloves garlic, minced; 1 cup red wine; 2 tablespoons all-purpose flour; 3 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 1½ cups chicken broth; 1 tablespoon chopped fresh thyme; ½ teaspoon freshly ground black pepper; ½ cup frozen peas; 2½ pounds russet potatoes, peeled and cut into 1-inch chunks; ¼ cup sour cream; 5 tablespoons unsalted butter, cut into 1-inch chunks; ¼ cup half & half; 2 tablespoons finely chopped chives

If you’re craving a comfort food classic that hits all the right notes, you’ve just found your new favorite. This Beef Shepherd’s Pie with Mashed Potatoes Recipe brings together savory ground beef, silky mashed potatoes, and a rich, hearty filling that my family absolutely devours every single time. Whether you’re making it for a cozy weeknight dinner or a crowd-pleasing weekend meal, you’ll find that this recipe is satisfying, easy to customize, and downright delicious.

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Why You’ll Love This Recipe

Hearty and Comforting: Every bite offers that classic cozy vibe with rich beef and creamy mashed potatoes.
Flavor-Packed Filling: The combination of bacon, red wine, and fresh thyme really elevates the ground beef mixture.
Easy to Make Ahead: You can prep the filling days in advance and still assemble a fresh, hot pie on the day you want it.
Family Favorite: My household always asks for seconds—this recipe truly hits that home-cooked comfort food sweet spot.

The image shows a collection of cooking ingredients arranged on a white marbled surface in front of a white tiled background. At the center is a clear glass bowl filled with raw ground meat, surrounded by three large brown potatoes to the right and two whole onions nearby. To the front, there are two whole carrots and fresh green chives in small bunches, along with three peeled garlic cloves and some sprigs of fresh thyme. On the left side are two strips of raw bacon, a small clear bowl of green peas, a small bowl of white flour, and a small bowl of salt. A stick of butter and a small glass container of milk sit in front of a container of sour cream. At the back, there is a carton of chicken broth, a bottle of Worcestershire sauce, a small can of tomato paste, a bottle of red wine, and a tall wooden pepper grinder. The setup looks clean and neatly arranged, ready for cooking photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To get that perfect balance of rich beef and fluffy potatoes, choose fresh, quality ingredients. The russet potatoes are my go-to here because they mash up beautifully creamy. And the bacon? It adds this amazing smoky nuance that really makes the filling shine.

Ground beef: I use 90% lean for a good balance of flavor and less grease.
Baking soda: It tenderizes the meat – a great little trick I discovered that makes the filling super tender.
Russet potatoes: Perfect for mash with a fluffy texture.
Sour cream: Adds creaminess to the mashed potatoes without overwhelming the flavor.
Butter: Unsalted butter to control salt levels and enhance richness.
Half & half: Keeps the mash silky without being too heavy.
Bacon: Thick-cut is best for smoky depth and a bit of crispness.
Onions: Yellow onions add sweetness when caramelized.
Carrots: Provide subtle sweetness and texture contrast.
Garlic: For that classic aromatic punch.
Red wine: Adds depth and richness to the meat sauce.
All-purpose flour: Helps thicken the filling perfectly.
Tomato paste: Brings savoriness and umami.
Worcestershire sauce: Gives a tangy complexity you won’t want to skip.
Chicken broth: Keeps the filling juicy and flavorful.
Fresh thyme: Essential for that earthy herbal note.
Black pepper: Freshly ground for the best flavor kick.
Frozen peas: Adds pops of sweetness and color.
Chives: A fresh finishing touch for brightness and appeal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Beef Shepherd’s Pie with Mashed Potatoes Recipe is how easy it is to tailor to your tastes or what you’ve got on hand. Don’t hesitate to get creative and make it your own!

Vegetable Boost: I sometimes add mushrooms or diced celery to the filling for more texture and earthiness—it’s a great way to sneak extra veggies in.
Swap the protein: Feeling adventurous? Try ground lamb or turkey to put a twist on the traditional shepherd’s pie vibe.
Dairy-Free: Replace half & half and sour cream with coconut milk or your favorite plant-based cream to keep it cozy without dairy.
Make it Spicy: Add a pinch of cayenne or smoked paprika to the filling; my friends loved this when I made it for game night.

How to Make Beef Shepherd’s Pie with Mashed Potatoes Recipe

Step 1: Tenderize and Prepare the Ground Beef

Start by mixing your ground beef with baking soda, a teaspoon of salt, and a tablespoon of water. I like to mash the mixture with my hands—it sounds weird, but it really helps tenderize the meat and enhances the texture of the filling. Letting it rest for 20 minutes does wonders, so be patient here. This step totally changed the way I cook ground beef in pies; it becomes so much more tender and juicy.

Step 2: Boil and Mash the Potatoes

While the beef is relaxing, peel and chunk your russet potatoes and get them boiling in cold water—don’t add salt yet, as it’s better to season later. Once they’re fork-tender (about 8-10 minutes), drain them well and dry them over medium heat for 3 minutes to evaporate any extra water. This is the little trick I learned that keeps mashed potatoes from getting watery. Then add sour cream, butter, half & half, and the remaining salt. Mash everything together until fluffy and smooth. You’ll want your mash to hold up well on top of the filling, so take your time to get it just right.

Step 3: Cook the Bacon and Vegetables

In a large oven-safe skillet, cook diced bacon until crisp. I usually save some extra fat in the pan and add diced onions and carrots next—those flavors develop beautifully when softened and slightly browned. Toss in the garlic at the end and don’t rush it; just one minute really lights up the aroma.

Step 4: Build the Beef Filling

Add the red wine and crank the heat to boil off the alcohol and concentrate the flavors, scraping up all those brown bits stuck to the bottom—that’s pure flavor magic. Stir in flour to thicken, then add your beef mixture, tomato paste, and Worcestershire sauce, breaking apart the meat as it cooks through. Pour in chicken broth, simmer, and finish by stirring in thyme, pepper, frozen peas, and reserved bacon. This filling has layers of savory goodness that get better as it simmers.

Step 5: Assemble and Bake

Spoon the mashed potatoes over your beef filling, spreading it evenly to the edges. I like to drag a fork across the top to create little ridges—that crispy top that forms during baking is something my family looks forward to every time. Bake at 375°F for about 30 minutes until bubbly and golden, then if you want to amp up the color, pop it under the broiler for a few minutes (just watch it carefully so it doesn’t burn!). Sprinkle with fresh chives and serve.

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Pro Tips for Making Beef Shepherd’s Pie with Mashed Potatoes Recipe

Tenderize the Meat: Mixing ground beef with baking soda and resting it really tenderizes the meat—don’t skip this!
Dry Your Potatoes: Giving the boiled potatoes a few minutes to dry on the stove keeps your mash thick and creamy, not watery.
Use an Oven-Safe Skillet: It makes assembling and baking really simple, and cleanup easier.
Watch the Broiler: If you use the broiler to brown the top, keep a close eye—it only takes a couple minutes to go from golden to burnt.

How to Serve Beef Shepherd’s Pie with Mashed Potatoes Recipe

A round metal pan sits on a stove with a baked dish inside. The dish has two main layers: the bottom layer is thick and brown with bubbling sauce around the edges, while the top layer is smooth mashed potato, pale yellow with light golden brown spots from baking. The surface of the mashed potato is neatly textured with horizontal lines. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle freshly chopped chives on top right before serving. They add a lovely pop of color and freshness that cuts through the richness. Sometimes I add a little flaky sea salt on top for an extra touch of texture and flavor—trust me, it’s worth it!

Side Dishes

Because this Beef Shepherd’s Pie is so filling, I like to keep sides light and fresh—think a crisp green salad with balsamic vinaigrette or some roasted green beans with lemon zest. Steamed broccoli or even simple sautéed spinach also pair beautifully without overpowering the flavors.

Creative Ways to Present

For special occasions, I’ve served this pie in individual ramekins for a charming single-serve presentation. Another fun idea I tried was dolloping mashed potatoes with a piping bag to make a pretty, swirled topping before baking. It’s those little touches that turn a humble dinner into a festive feast.

Make Ahead and Storage

Storing Leftovers

I like to store leftover beef filling and mashed potatoes separately in airtight containers in the fridge. This keeps the textures intact so the potatoes don’t get soggy overnight. They usually keep well for 3-4 days, which is perfect for quick weekday meals.

Freezing

This recipe freezes so well! After prepping the beef filling, let it cool completely before freezing in a freezer-safe container. You can also freeze assembled pies (just wrap tightly). When you’re ready, thaw in the fridge overnight before baking. I’ve done this more times than I can count and it never loses its charm.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to keep the potatoes moist, around 20 minutes or until heated through. For quicker reheating, a microwave works too—just cover to avoid drying out and stir midway for even heating.

FAQs

Can I make this Beef Shepherd’s Pie with Mashed Potatoes Recipe ahead of time?

Absolutely! The beef filling can be prepared and refrigerated up to 3 days in advance. Just reheat it gently before assembling the pie. For best results, make the mashed potatoes fresh right before baking to keep them creamy.
What type of potatoes work best for mashed potatoes in this recipe?

Russet potatoes are ideal because they have a fluffy texture when cooked and mashed. They absorb butter and cream beautifully, resulting in smooth, creamy mashed potatoes perfect for topping the pie.
Can I substitute ground beef for another meat?

Yes, ground lamb is a traditional choice for shepherd’s pie and adds a distinctive flavor. Ground turkey or chicken can be used for a lighter version, though the flavor and texture will differ slightly.
Is there a vegetarian option for this recipe?

Definitely! Swap the beef for lentils or a plant-based meat substitute, and use vegetable broth instead of chicken broth. Adding mushrooms and extra veggies enhances the heartiness.
How do I achieve a crispy topping on my shepherd’s pie?

After baking the pie at 375°F for about 30 minutes, switch on the broiler for the last 3-5 minutes to brown the mashed potato ridges. Keep a close eye so it browns evenly without burning.

Final Thoughts

This Beef Shepherd’s Pie with Mashed Potatoes Recipe holds a special place in my heart for those chilly evenings when you want something soul-satisfying but not complicated. I love how the tender beef mingles with that creamy potato topping—it’s a hug on a plate. If you give it a try, I’m pretty sure you’ll find yourself making it again (and again). So, grab your skillet and get ready to impress your family or friends with a classic that’s as cozy as it is delicious!