This classic Homestyle Shepherd’s Pie is satisfying, filling and so delicious! It’s filled with a hearty beef and vegetable filling and topped with rich, garlicky mashed potatoes. A delicious comforting meal for the whole family.

If you love a quick and easy-to-throw-together casserole, then I think this Homestyle Shepherd’s Pie is for you! It’s a hearty dinner that is similar to my other classic favorites like Homestyle Biscuit Chicken Pot Pie and Instant Pot Beef Roast. I love how the Shepherd’s Pie comes together in a pinch and it’s perfect for those rainy, chilly evenings.

One of my favorite things about Shepherd’s Pie is that it’s a complete meal by itself because it’s loaded with meat, vegetables and mashed potatoes! It honestly doesn’t get better than that. 😉 There’s really no need for a side dish! But if you insist, it does pair well with a leafy salad or some buttery garlic bread.

This dish is a great make ahead dinner if you have busy weeknights. You simply follow the instructions and instead of placing it in the oven, just cover it and set it in the fridge until you’re ready to cook. Shepherd’s Pie is also delicious the next day as leftovers! It keeps well for up to 3 days. Reheat the leftovers at 350°F until piping hot all the way through (about 15-30 minutes, depending on how much of the pie you are reheating).

To freeze Shepherd’s Pie, prepare the dish and let it cool to room temperature after it’s finished baking. Cover it tightly with foil and place in the freezer for up to two months. To reheat, place in the oven, still covered, for one hour at 350 degrees.

You’re going to love this simple yet delicious recipe. 

Yield: 6 serving

INGREDIENTS

Mashed Potato Topping

• 2 lbs russet potatoes, peeled and cut into big chunks
• 6 tablespoons unsalted butter 
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup milk
• 1/4 cup sour cream

Ground Beef Filling

• 2 tablespoons extra virgin olive oil 
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 lb lean ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon pepper
• 2 cups frozen mixed vegetables

Gravy

• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon kosher salt 
• 1/4 teaspoon pepper
• 1 cup beef broth

• 3/4 cup cheddar cheese, shredded 

INSTRUCTIONS

1. Preheat the oven to 350F and spray a 1.5 qt casserole dish with nonstick cooking spray.
2. Fill a large pot with water and add the potato chunks. Bring the water to a boil and boil until the potatoes are fork tender, 13-15 minutes. Drain the potatoes and transfer them back into the pot. Add the butter, kosher salt, pepper, garlic powder, milk and sour cream. With a potato masher or hand mixer, mash to desired consistency. Cover and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until they become soft and translucent. About 5 minutes. Add the minced garlic, stir and cook for another 2 minutes.
4. Add the ground beef, kosher salt, parsley and pepper and cook, stirring and breaking up the meat until browned. Drain the fat from the pan. Add the vegetables, stir to combine and reduce the heat to low.
5. In a small saucepan, melt 3 tablespoons butter over medium heat. Add the flour, salt and pepper and whisk well until combined. Slowly add the beef broth, whisking until creamy and thick. Add the gravy to the meat filling and stir until everything is combined. Transfer the mixture to the prepared casserole dish, top with mashed potatoes and sprinkle top with shredded cheese. Place in the oven and bake for 25 minutes, or until topping is slightly browned.