Ground Beef Shepherd’s Pie is loaded with rich gravy, tender veggies, and a fluffy mashed potato topping for the best comfort food.
author’s note
Ground Beef Shepherd’s Pie = The Ultimate Comfort Food!
Growing up, Sundays meant pot roast with mashed potatoes, and on Mondays my mom always turned the leftovers into shepherd’s pie. Back then I didn’t think much of it, but now I find myself craving it. The mix of savory beef, veggies, and creamy potatoes instantly takes me back to those dinners around the table.
That’s what inspired me to create my own Ground Beef Shepherd’s Pie. It has the same comfort I grew up with, with a few tweaks like a splash of grape juice in the gravy and extra-creamy potatoes that make it my family’s new favorite.
Ingredients In Shepherd’s Pie
| Ingredient | Swaps or Tips |
|---|---|
| Ground Chuck Round | Ground lamb for traditional, or ground turkey/chicken for lighter. |
| Mirepoix (onion, carrot, celery) | Add mushrooms for earthy flavor or bell peppers for sweetness. |
| Flour | Use cornstarch slurry if gluten-free. |
| Fire-Roasted Diced Tomatoes & Paste | Regular diced tomatoes work fine, but roasted adds richness. |
| Beef Stock + Worcestershire + Grape Juice | Swap grape juice for red wine for a more traditional flavor. |
| Potatoes (Yukon Gold + Russet mix) | All Yukon for creamier or all Russet for fluffier. |
| Heavy Cream & Butter | Use half-and-half or milk if needed. |
How To Make Ground Beef Shepherd’s Pie
- Sauté garlic, onion, carrots, and celery.
- Brown ground chuck and add flour.
- Combine with peas, tomatoes, stock, grape juice, seasonings, and simmer.
- Boil and mash potatoes with cream and butter.
- Layer meat mixture topped with mashed potatoes.
- Bake until golden and bubbly. Garnish with herbs if desired. Serve hot.
Variations
Craving a meatless twist? Try my Vegetarian Shepherd’s Pie. Want extra comfort? Go for the Shepherd’s Pie Soup!
Storage
- Make Ahead: Prepare your shepherd’s pie all together and refrigerate before baking.
- Refrigerating: Store cooked pie covered for 3-5 days.
- Freezing: Freeze tightly covered for up to 2 months; bake frozen pie at 350°F for 1 hour before serving.
Serve Ground Beef Shepherd’s Pie With:
Salads
Italian Salad Recipe
Appetizers
Life-Changing No-Knead Dinner Rolls
Side Dishes
Roasted Vegetables
Fruit Salads
Fall Fruit Salad
Shepherd’s Pie
Shepherd’s Pie is the ultimate comfort—savory ground beef and veggies in rich gravy, topped with creamy mashed potatoes. Cozy and delicious!
Video
Equipment
- Oven-safe pan
- Ricer for potatoes
Ingredients
- 2 tablespoons olive oil divided
- 2 garlic cloves minced
- 2 cups mirepoix mix of carrots, onion, and celery, finely chopped (1 small yellow onion, 1 celery stalk, and 1 carrot to get 2 cups)
- 1.2 pounds ground beef chuck
- 1/4 cup flour
- 1/2 cup frozen sweet peas or frozen corn
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 2 tablespoons tomato paste
- 1-3/4 cups reduced-sodium beef stock can use reduced-sodium beef broth
- 1/2 cup 100% grape juice see note 1
- 1 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 3 bay leaves divided
Instructions
- Heat 1 and 1/2 tablespoons olive oil in a large, oven-safe pan over medium-high heat. Add garlic and finely chopped onion, stirring frequently, for about 1 minute. Add finely chopped carrots and celery, cooking another 2–3 minutes until veggies are softened.
- Heat pan to high and add beef. Cook until browned, breaking it apart. Drain any excess grease. Stir in flour and cook for 1 minute to remove raw flour taste. Reduce heat to medium-high and add the frozen peas or corn, diced tomatoes, tomato paste, beef stock, grape juice, beef bouillon cube, Worcestershire sauce, dried thyme, and bay leaves.
- Bring mixture to a simmer, then reduce heat to medium and let it rapidly simmer. Cook for 25–35 minutes at medium heat, stirring every 5 minutes until gravy thickens. Remove from heat, cover, and refrigerate until ready to bake. If making immediately, refrigerate until potatoes are ready. To maintain separate layers while baking, chill the mixture for at least 15–20 minutes. If you didn’t prepare in an oven-safe pan, transfer to a 2-quart oven-safe dish.
- Preheat oven to 350°F. Peel and cube potatoes into golf-ball sized pieces. Rinse them under cold water in a strainer until water runs clear. Transfer to a large pot, cover with cold water, add 1 tablespoon fine sea salt and 1 bay leaf, then bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain potatoes in a strainer, ensuring all excess moisture is removed. Let dry for about 3 minutes and discard bay leaf.
- As potatoes dry in strainer, melt heavy cream, sour cream, and butter in the pot on low heat, stirring to combine. While potatoes are still hot, put them through a ricer and add on top of butter/sour cream mixture. Stir with a wooden spoon until smooth. Season to taste with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and refrigerate until ready to assemble the pie, or use immediately to top the pie evenly.
- Use a fork to add marks into the surface of potatoes. Drizzle with remaining 1/2 tablespoon olive oil.
- Bake in the preheated oven for 25–30 minutes, or until potatoes are golden brown and edges are bubbling. For crispy tops, broil on high for 1–2 minutes. Remove from heat and garnish with fresh thyme or parsley as desired. Serve hot.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Traditional Shepherd’s Pie typically includes red wine in the gravy. To do so, substitute 1/2 cup of medium-bodied red wine (like pinot noir) for an equal amount of vegetable broth.
Storage: Store cooked pie covered in the fridge for 3–5 days. You can freeze it tightly covered for up to 2 months; bake frozen pie at 350°F for 1 hour before serving.
Nutrition
Serving: 1serving | Calories: 697kcal | Carbohydrates: 39g | Protein: 49.2g | Fat: 37.5g | Cholesterol: 192.9mg | Sodium: 623.1mg | Fiber: 4.9g | Sugar: 13.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
- Use Better Than Bouillon instead of bouillon cubes for richer flavor and convenience.
- Add a splash of vinegar (about a teaspoon or tablespoon) to brighten up the dish.
- Quick veggie prep tip: A reader from Pinterest shared that they pulse the veggies in a food processor to get them finely chopped fast without all the knife work.
*I originally shared this recipe September 26, 2020. Updated the post, not the recipe, on September 23, 2025.
This is one of my favorite dishes. Anytime I make it, everyone loves it and goes for 2nds…..and sometimes 3rds! I add sharp cheddar cheese on top and broil it for a few minutes on high at the end to brown the top. I’ve been making this for years now. Love, love, love this recipe.
This makes me so happy to hear! And I LOVE the idea of adding sharp cheddar and broiling the top! Sounds amazing! Thanks so much for making this recipe for so many years and taking the time to leave such a kind review!
This is one of my favorite dishes. Anytime I make it, everyone loves it and goes for 2nds…..and sometimes 3rds! I add sharp cheddar cheese on top and broil it for a few minutes on high at the end to brown the top. I’ve been making this for years now. Love, love, love this recipe.
I love hearing this has been a favorite for so many years! And that sharp cheddar topping sounds amazing! Thanks so much for sharing your tip and for making my recipe again and again!
Not your mama’s shepherd’s pie! Not my mamas, anyway! This is a very different take and flavor profile than what I grew up on (which was much simpler, but still yummy). I subbed coconut aminos for the bouillon and made dairy free mashed potatoes (just used chicken stock and olive oil, with lots of salt!) This was a home run. My husband and I both had more than one helping and can’t wait to add this into the rotation. Next to premade lattes that have been in the fridge, this blog has saved me postpartum!! What a blessing you are, Chelsea! Love all your recipes! Hopefully, one day I won’t have dietary restrictions and can try all the other recipes I’ve not had a chance to yet. This one is a must!!
Thank you so much! I’m thrilled this was a hit and love the dairy-free swaps you made. It means the world to hear my recipes have helped during postpartum. Wishing you all the best!
I got your recipe from my daughter. We have both made it multiple times for family dinners and it is Definitely a family favorite!! It is worth the extra steps to chop and dice, and rice the potatoes. Fabulous results and so easy to double for family gatherings and modify for special dietary needs. This is one of my go to’s when I cook for families in need. I switch out beef with lentils for vegetarian needs and it is JUST as tasty!! Thank you for sharing this recipe with us.
Yay! I’m so happy to hear this! Thanks so much for sharing! I also have a vegetarian version if you ever want to check it out, it’s delicious!
I love Shepards pie. It’s the best thing to eat on a winters day.
It really is the best! I’m so glad you enjoyed! Thanks Wayne!
Forgot the stars, here they are 5 of them.
Great recipe. I would only change using Better Than Bouillon beef or chicken option instead of cubes and use a teaspoon or tablespoon of vinegar. If you use Wagyu ground beef, you can cut out the vinegar if you want. Wagyu is the most delicious and tender beef and often no more expensive than “grass fed”. You will not believe how good it is.
I am so thrilled to hear this! Thanks Susan!
Whoever wrote this shepherds pie messed up on the time. It takes more than an hour and a half to cook everything.