If you’re looking for the perfect comfort food to make for your family, this Skillet Shepherd’s Pie (or Cottage Pie) made with a ground beef or lamb filling and topped with creamy mashed potatoes is just for you. This hearty dinner is made easy in one skillet and ready to serve in about an hour.
This recipe was originally published in 2021 and updated in 2026 with new photos, additional tips, and clearer step-by-step instructions to help you make the best skillet Shepherd’s pie at home.
⭐️⭐️⭐️⭐️⭐️ Donna Said: “This was the most delicious Shepherd’s Pie I’ve ever made! I followed the recipe exactly, and was very happy with the results. Nice balance of meat mixture and potato topping! It kept its shape well as I served it to my family, and we all loved it on St. Patrick’s Day!”
Say hello to one of the most delicious, stick-to-your-ribs dinner recipes, Skillet Shepherd’s Pie. Our version is extra easy thanks to it being made in one pan and no use of the oven! You’d never thought Shepherd’s Pie could be ready in an hour, but with our recipe, it is!
Now the constant debate is whether to use ground beef or ground lamb, and guess what? You can use either. Our family loves this recipe both ways – and technically, if you use ground beef, the correct title is cottage pie, as it is served in England.
I love serving this all-in-one dinner on a chilly night, and of course, to celebrate St. Patrick’s Day. It’s a main course that even the pickiest eater at the table will enjoy.
Shepherd’s Pie vs Cottage Pie
Traditionally, Shepherd’s pie is always made with ground lamb (sheep-herder = shepherd), so a meat pie made with ground beef (like mine!) is actually a Cottage Pie, but here in the States, we know them generically as Shepherd’s pie.
There are also variations on the spellings of Shepherd — Shepards and Sheppard’s pie are a couple; I am not here to debate which is right or wrong — just to provide you with an award-winning ground beef pie recipe!
Why You’ll Love this Recipe
- Ready in about an hour. Shepherd’s Pie can often take a long time to make, but not with our easy method. It’s quick enough to make on a weeknight for a heartwarming meal.
- Optional to use the oven. You definitely can bake this pie if you desire, or even broil to finish. But we also give you instructions to make it completely on the stovetop for less hassle.
- The best leftovers. This is one of those meals that I know will feed my family for a couple of days, making it ideal for those weeks when dinnertime feels impossible!
Ingredients
Meat Filling:
- Yellow Onion | You could also use a sweet or white onion too!
- Lean Ground Beef | I use a local ranch, grass-fed beef. Use your favorite blend, mine was 80/20. Also, try ground lamb, chicken, or turkey, any type of meat will work.
- Dried Herbs | parsley, rosemary, and thyme
- Worcestershire Sauce | gives ALL-THE-FLAVOR! Make sure gluten-free if staying GF.
- Garlic | more punch of flavor
- Tomato Paste | the paste adds depth and richness
- All-purpose Flour | helps to thicken the filling to the correct consistency
- Beef Broth | Use a good quality broth of beef stock here, it finishes the intense flavors, try my homemade beef bone broth – careful not to use canned beef broth, it’s condensed and will add a lot of saltiness to the dish.
- Peas & Carrots | I could not find frozen mixed vegetables, so I chopped some carrots and tossed them in with the onions, used fresh peas and tossed those in at the end.
- Frozen Corn | use fresh if you have it and canned corn may be used in a pinch!
Mashed Potatoes:
- Russet Potatoes | You can use other potatoes, Yukon gold, but they are creamier and could be runnier as a topping.
- Butter | Yes, the real deal, but just a few tablespoons of butter does the trick
- Half and Half | If you don’t have, you can use whole milk or other milk.
- Garlic Powder | Flavor enhancer!
- Parmesan Cheese | More flavor!
- Irish Sharp Cheddar | This is optional, adds a bit of a twice baked potato taste to the topping.
Get the full recipe in the recipe card below.
How to Make Easy Skillet Shepherd’s Pie
Add olive oil to a large skillet, over medium-high heat, getting it nice and hot. Saute onions and carrots (if using fresh, wait if using frozen). Stir around for about 5 minutes until caramelized.
Add ground beef (or lamb or other ground meat) and brown (a little red showing is fine), reduce to medium heat.
Pour in Worcestershire sauce and chopped garlic, sauce for 1 minute or so until fragrant.
Add parsley, rosemary, thyme, salt and black pepper. Stir to combine, cooking for 6-8 minutes until the meat is browned.
Stir in tomato paste and flour, until thick and ingredients are incorporated.
Add beef broth and stir. Taste and add salt and black pepper to taste.
Toss in peas (frozen or fresh) and frozen corn, stir to combine, increase heat and bring to simmer and bubbling, reduce heat, simmering for 5 minutes, uncovered, stirring occasionally.
Set aside, smoothing into an even layer or transfer beef mixture to 10″ cast iron skillet (<– my favorite) or 9×9 baking dish and allow to cool slightly while you make the mashed potatoes.
Pro Tip: If making in cast iron skillet, you do not need to transfer, the best part, this traditional shepherd’s pie can be made in completely in the a cast iron skillet. You might also enjoy this easy zucchini and ground beef casserole recipe.
Mashed Potato Topping:
Place potatoes in large pot and cover with water (about an inch above potatoes). Bring water to boil, simmering until they are fork-tender, falling apart a bit when you stick a fork in one. About 10-15 minutes at sea level, 15-20 at high altitude.
Drain potatoes and return to the hot pot; let the potatoes rest for a minute to evaporate any remaining liquid. Then add butter, spices and half and half.
Get the potato masher out and mash until smooth, careful not to over-mix the potatoes will get gummy.
Stir in parmesan cheese, allow potatoes to cool for 5-10 minutes this will prevent them sinking into the meat mixture.
Top shepherd’s pie with mashed potatoes, evenly over meat layer in the cast iron pan and if desired sprinkle with a little Irish Cheddar Cheese.
As long as you have made the mixture and the mashed potatoes are warm, you can now assemble the mashed potatoes on top of the meat mixture, sprinkle with cheese if desired, cover, and cook until everything is heated through! Bypassing the oven altogether!
Read on for instructions if you have made it ahead or want a crispy potato topping.
Allow your Shepherd’s pie to sit for 10-15 minutes before serving, then serve with a spatula, it’s okay if it falls apart a bit.
Oven-Baked Skillet Shepherd’s Pie
If you want to finish your Shepherd’s Pie in the oven, here are the instructions:
Bake in 400°F/204°C oven (uncovered) for 25-30 minutes until bubbly and golden. Allow to sit for 10-15 minutes before serving.
Expert Tips
- Prep your ingredients before beginning to cook. This cottage pie recipe comes together quickly on the stovetop. So for a stress-free meal, I definitely recommend chopping and measuring every single ingredient before you begin cooking.
- Meal prep in advance. You can easily assemble this pie, let it cool, store in the fridge, and then reheat in the oven until warmed through to enjoy for dinner on a different night of the week.
- Shortcut mashed potatoes. If you are in a real pinch for time, you can use mashed potatoes from the refrigerator section of the grocery store (but I promise our recipe from scratch doesn’t take long!).
- Choose a large oven-safe skillet. This recipe works best and is most convenient when it’s all made in the same pan. So make sure your skillet is both deep and able to go in the oven if you choose to bake this meat pie.
- Broil to finish if you please. Like I’ve mentioned, it’s totally fine (and delicious!) to serve this pie straight from the stovetop. But if you want a nice golden brown top, you can pop it under the broiler for a couple of minutes for a restaurant-quality look!
What to Serve with Easy Shepherd’s Pie
This savory cottage pie is hearty enough to stand on its own; however, you might consider the following for a delicious St. Patrick’s (or any day) meal! Here are my recommendations:
Variations
- Try a different protein: You can make this using traditional ground lamb, or try making a Chicken Shepherd’s pie or even use ground turkey.
- Use other vegetables: Most recipes call for frozen peas and carrots, some call for celery. I had fresh on hand, which I prefer; just replace cup for cup frozen peas and carrots. You could even stir leafy greens, like spinach or kale, in too.
- Make this cottage pie in advance: Yes, you can make it ahead and even freeze this meat pie. Allow to cool completely, freeze, or refrigerate. To reheat, thaw overnight and bake as directed. Allow to sit on the counter 30 minutes prior to baking.
- Swap the broth depending on the protein: If you decide to make a chicken or turkey Shepherd’s pie, then you will probably want to change the broth to chicken broth or veggie broth.
- Low-Carb Shepherd’s Pie: Omit the carrots, peas, corn, flour and mashed potatoes. Swap with celery, zucchini, green beans. Make cauliflower mashed potatoes instead and thicken the sauce either with ⅛ teaspoon Xanthan gum or just simmer the meat sauce down until thick.
Gluten-Free Shepherd’s Pie
I love giving tips on how to convert recipes to gluten-free, this Cottage pie recipe is super easy to convert:
- Make sure the Worcestershire sauce is gluten-free; Lee & Perrins is.
- Replace the flour (or omit) with a good Gluten Free All Purpose Flour.
- Check labels on mashed potatoes and pre-shredded cheeses if you are using storebought!
Storage
It’s so easy to enjoy this skillet Shepherd’s Pie throughout the week (the leftovers may be even tastier in my opinion). Cool completely then store in the fridge in an airtight container for up to 5 days.
Freeze well wrapped, for up to 3 months to enjoy at a later date. When it comes to reheating, you can defrost overnight in the fridge, then let it sit out at room temperature for 30 minutes before baking. Bake at 400ºF for 25 to 30 minutes, or until fully warmed. Cooking time will depend on how chilled your Shepherd’s pie filling is.
FAQs
This is somewhat the sloppy joe’s of meat pies, it’s not going to stay together perfectly, but allowing it to sit and cool for a few minutes before cutting into it will help, as well as making sure you incorporate the tomato paste and flour well, cooking it down a bit.
The secret is allowing the meat and potato mixture to cool slightly, let them sit for 10 minutes or so before assembling.
The pie is traditionally served with either parmesan or a good cheddar grated on top. This recipe incorporates the parmesan into the mashed potatoes and is finished with grated Irish Sharp Cheddar Cheese on top.
More Delicious Irish Recipes
- Corned Beef and Cabbage Recipe
- Bangers and Mash with Gravy
- Lucky Charms Bars
- 51+ Traditional St. Patrick’s Day Food Ideas
Originally published in 2021. Updated in 2026 with improved photos, helpful tips, and additional recipe details.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped (about 1 small or medium)
- 1- 1 ½ lbs ground beef I used 80/20 beef, use ground lamb, turkey or chicken
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1-1 ½ tablespoons Worcestershire sauce make sure GF if making GF
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour | sub with Gluten free AP Flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup peas fresh or frozen
- 1 cup carrots finely chopped (may be replaced with frozen peas and carrots)
- ½ cup corn frozen, fresh or canned
Mashed Potatoes
- 1 ½ – 2 lbs russet potatoes peeled, cut into 1 inch cubes
- 6-8 tablespoons butter salted or unsalted
- ⅓ cup half & half
- 1 teaspoon garlic powder
- ½- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup parmesan cheese grated
- Garnish with Sharp white cheddar cheese on top optional, try Irish Cheddar!
Instructions
- Add oil to a large skillet (use your cast iron skillet you will bake in or another), over medium-high heat getting it nice and hot. Saute onions and carrots (if using fresh, wait if using frozen). Stir around for about 5 minutes until caramelized.2 tablespoons olive oil, 1 cup yellow onion, 1 cup carrots
- Add ground beef (or lamb or other ground meat) and brown (a little red showing is fine).1- 1 ½ lbs ground beef
- Pour in Worcestershire sauce and chopped garlic, sauce for 1 minute or so until fragrant. Add parsley, rosemary, thyme, salt and pepper. Stir to combine, cooking for 6-8 minutes until the meat is browned.2 teaspoons dried parsley, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon kosher salt, ½ teaspoon ground pepper, 1-1 ½ tablespoons Worcestershire sauce, 2 garlic cloves
- Stir in tomato paste and flour, until thick and ingredients incorporated.
Add beef broth and stir. - Toss in peas (frozen or fresh) and frozen corn, stir to combine, increase heat and bring to a simmer, reduce heat, simmering for 5 minutes, uncovered, stirring occasionally. Set aside, or transfer to 10" cast iron skillet or 9×9 square casserole, make the mashed potatoes.1 cup peas, ½ cup corn
Mashed Potatoes (make ahead or at the same time)
- Place diced potatoes in a large pot and cover with water (about an inch above the potatoes). Bring water to boil, simmering until they are fork tender, falling apart a bit when you stick a fork in one. About 10-15 minutes at sea level, 15-20 at altitude.1 ½ – 2 lbs russet potatoes
- Drain potatoes and return to the hot pot, let the potatoes rest for a minute to evaporate any remaining liquid. Then add butter, spices and half and half. Get the masher out and mash until smooth, careful not to over-mix the potatoes will get gummy.6-8 tablespoons butter, ⅓ cup half & half, 1 teaspoon garlic powder, ½- 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Stir in parmesan cheese, allow potatoes to cool for 5-10 minutes to prevent them from sinking into the meat mixture.¼ cup parmesan cheese
- Spread potatoes evenly over meat layer and if desired sprinkle with a little Irish Cheddar Cheese, cover with lid, heat on low until potatoes and mixture are heated through and cheese is melted.Garnish with Sharp white cheddar cheese on top
Notes
- Preheat oven 400°F/204°C.
- Prepare through step 5 of the casserole, make mashed potatoes, then place beef mixture in an oven-safe skillet or casserole dish, top with mashed potatoes, sprinkle with cheese and bake uncovered in preheated oven for 25-30 minutes until bubbly and golden. Allow to sit for 10-15 minutes before serving.
Nutrition
Zoe Adamson
This was the perfect match for my Thanksgiving mashed potato leftovers. Loved the blend of spices. When the husband says, “You can make this again”. You KNOW it’s a winner! Thanks, Kathleen
Awe this made my day, Zoe! Thank you!!!
Donna
This was the most delicious Shepherd’s Pie I’ve ever made! I followed the recipe exactly, and was very happy with the results. Nice balance of meat mixture and potato topping! It kept its shape well as I served it to my family, and we all loved it on St. Patrick’s Day!
Awe Donna, you made my day! Thank you!
Sarah
I love this recipe! It is one of my go to’s! I use a plant based meat substitute and it absorbs a lot of the broth so I recommend using a little more to get a more juicy meat mince.
Thanks so much for your sweet comment and your twist too!!
Sara
We love Shepards pie and this was a great recipe that the whole family enjoyed, will definitely make it again.
Thanks, Sara – so glad it was a family win!
Dannii
This was such an easy way to make a shepherd’s pie. So delicious too.
Thanks so much, Dannii!
Sangeetha
This Skillet Shepherd’s Pie recipe looks delicious! I can’t wait to try making it. The combination of flavorful meat and creamy mashed potatoes sounds like the perfect comfort food. Thank you for sharing this recipe Kathleen!
You are welcome!
veenaazmanov
This is just the perfect One pot meal. Healthy veggies, creamy,cheesy and meaty too. Love every combination to making this dish. Definitely a Happy Meal option.
I love that! Definitely a happy meal!
Shadi Hasanzadenemati
Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Hope you love it!
GG'
Delicious recipe just love it….Comfort food on this cold overcast day
Perfect for an overcast day! Thanks so much, GG!
Debbie
What size skillet did you use? I’ve tried several different Cottage Pie recipes, but this ones sounds better. A tip I use is if I am out of beef broth I mix a bit of Better Than Beef Bouillon with some water for a substitute.
Thanks for asking Debbie, I used a 10″ cast iron skillet, but you could certainly do larger! And, yes, that is great tip, I have done the same myself when I am low on beef broth!
Tasia ~ two sugar bugs
Yum!! This is the ultimate comfort food! Perfect for this time of year when the weather doesn’t know if it should be hot or cold. And I’m still in the stage with my girls…..so NOT a fan of the time change. My little e, in anticipation this morning, woke me at 0500 {new time}. Luckily, I convinced her to go back to bed, but it’s going to be a long day!
Ugh, so sorry my friend, I remember not so fondly those challenging time changes!!
Michele
How have I never thought to make my shepherds pie in the same cast iron skillet I cook the lamb in? This worked beautifully! Loved the recipe!
Julie A Menghini
I was looking for an easy dinner that would take the chill out of our bones, and this one was perfect. It’s absolutely delicious and the family is already asking for a repeat. The leftovers were marvelous too!