Recipe

Modern Shepherd’s Pie

A cozy, weeknight-friendly take with glossy gravy, crisp-edged veg, and a fluffy potato top that bakes up golden and toasty.

By Matt Campbell

•

4.8

A bubbling skillet of modern shepherd’s pie with golden toasted potato topping and browned peaks, resting on a wooden table with a spoon beside it

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Shepherd’s pie is one of those dishes that feels like putting on a warm hoodie straight out of the dryer. But we are not doing the version that tastes like beige cafeteria memories. This modern shepherd’s pie is deeply savory, a little brighter, and way more texture-forward: glossy gravy, caramelized tomato paste, crisp-tender vegetables, and a potato topping that gets toasty edges and browned peaks.

It’s still accessible and forgiving. No fancy ingredients. No culinary gymnastics. Just a handful of small moves that make a huge difference, like blooming the tomato paste, scraping up the browned bits when you add the broth, and roughing up the potatoes so the top gets those crunchy little ridges. Imperfect is welcome here, as long as you taste as you go.

A close-up of a spoon scooping through shepherd’s pie showing saucy beef and vegetables under a golden potato crust

Why It Works

Big flavor fast: Tomato paste gets cooked until brick-red, then you scrape up the good browned bits with broth and Worcestershire for instant depth.
Not watery, not dry: A quick flour or cornstarch thickener gives you gravy that clings to the meat and vegetables instead of pooling.
Toasty top: Butter, cheese (optional but encouraged), and rough texture on the potatoes means golden peaks and crisp edges.
Weeknight realistic: Uses pantry staples and one baking dish or oven-safe skillet.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then cover tightly and refrigerate for up to 4 days. The flavor honestly gets better overnight.

Freeze: Freeze in an airtight container for up to 2 months. For best texture, freeze in individual portions so it reheats evenly.

Reheat: For the best toasty top, reheat in a 375°F oven until hot throughout, about 20 to 30 minutes depending on portion size. Microwave works too, but finish under the broiler for 1 to 2 minutes if you want the top to crisp back up.

Little rescue tip: If the filling looks thick after chilling, stir in a splash of broth while reheating to bring back that glossy gravy.

Common Questions

Is this technically shepherd’s pie or cottage pie?

Classic shepherd’s pie is often made with lamb. Beef is commonly called cottage pie. People debate this depending on where they grew up, but most of us still call it shepherd’s pie, and I am not here to fight your dinner. This recipe uses ground beef, with an easy swap for lamb if you want to go traditional.

Can I make it ahead?

Yes. Assemble the whole dish (including the potato topping), cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 10 to 15 minutes of covered time if needed, then uncover to brown.

How do I keep the filling from getting soupy?

Two keys: simmer the filling until it is thick enough to mound slightly, and do not add the potatoes until the filling stops looking brothy. If it still feels loose, simmer 5 to 10 minutes longer or add a cornstarch slurry.

What potatoes are best?

Yukon Gold gives you creamy, buttery mash. Russets give you fluffy mash and extra crisp peaks. Either works. If you are indecisive, do half and half.

Can I add more vegetables?

Absolutely. Diced mushrooms, chopped spinach, corn, or chopped green beans all play nicely. Just avoid overloading with watery vegetables unless you are willing to simmer longer to reduce.

Gluten-free option?

Skip the flour and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Bring the filling to a simmer first, then stir in the slurry and simmer 1 to 2 minutes until glossy and thick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (preferably oven-safe, 10 to 12-inch and deep enough for filling + topping) or a sauté pan
2 to 3 quart baking dish (if your skillet is not oven-safe)
Medium pot for boiling potatoes
Potato masher or ricer (masher is totally fine)
Wooden spoon or spatula
Measuring cups and spoons
Sheet pan (optional, to catch any bubbling over)

I started making shepherd’s pie when I was in my “feed everyone, panic later” era of cooking. It was the dish I’d throw together when friends showed up hungry and I wanted something that felt like I had my life together, even if my kitchen looked like a small storm hit it.

This version is the one I keep coming back to because it does the two things I care about most: it’s comforting, and it has edges. Crispy potato corners, a rich filling that is not watery, and enough seasoning to make you stop mid-bite and go, “Okay, wow.”

Modern Shepherd’s Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

Potato topping

2 1/2 lb Yukon Gold or russet potatoes, peeled (optional) and cut into 1 1/2-inch chunks
1 1/2 tsp kosher salt, plus more for the potato water
4 tbsp unsalted butter
1/2 cup milk (or half-and-half), warmed
1/2 cup shredded sharp cheddar (optional, but great)
1/4 tsp black pepper
1 egg yolk (optional, for extra browning)

Filling

1 tbsp olive oil
1 1/2 lb ground beef (85 to 90% lean) or ground lamb
1 medium yellow onion, finely chopped
2 carrots, diced small
2 celery ribs, diced small
3 cloves garlic, minced
2 tbsp tomato paste
1 1/2 tsp kosher salt, plus more to taste
1 tsp smoked paprika
1/2 tsp dried thyme
2 tbsp all-purpose flour (or use cornstarch slurry, see notes)
1 1/2 cups beef broth
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 cup frozen peas
1 tbsp chopped fresh parsley (optional)

For the toasty finish

1 to 2 tbsp melted butter (optional)

Instructions

Heat the oven: Preheat to 425°F. If you are using a baking dish, set it nearby. If your skillet is oven-safe, even better.
Boil the potatoes: Add potatoes to a pot, cover with cold water, and salt the water generously. Bring to a boil, then simmer until very tender, 12 to 20 minutes, or until a knife slides in easily. Drain well and let them steam dry for 2 minutes.
Mash the topping: Mash potatoes with butter, warm milk, salt, and pepper. Stir in cheddar if using. For extra browning, stir in the egg yolk once the potatoes are not piping hot. Cover the pot and set it off the heat to keep the mash warm and fluffy while you make the filling.
Brown the meat: Heat olive oil in a large skillet over medium-high. Add ground beef and cook until browned, breaking it up as you go, 6 to 8 minutes. If there is a lot of grease, spoon off excess, leaving about 1 to 2 tablespoons for flavor.
Build the base: Add onion, carrots, and celery. Cook until softened and lightly golden, 6 to 8 minutes. Add garlic and cook 30 seconds.
Build flavor: Add tomato paste, salt, smoked paprika, and thyme. Cook, stirring, until the tomato paste darkens and sticks a bit, 1 to 2 minutes.
Thicken: Keep the heat at medium-high. Sprinkle in flour and stir for 1 minute. Slowly pour in beef broth while stirring, and scrape up any browned bits from the bottom of the pan. Add Worcestershire and Dijon.
Simmer: Reduce heat to medium and bring to a simmer. Cook until thick and glossy, 5 to 10 minutes. Stir in peas and parsley. Taste and adjust salt (broth and Worcestershire vary, so trust your tongue).
Assemble: If needed, transfer filling to a baking dish. Spoon the mashed potatoes over the top. Rough up the surface with a spoon or fork to create peaks, or pipe it if you are feeling fancy.
Bake until toasty: Bake uncovered until bubbling around the edges and the center is hot, 18 to 22 minutes. For extra color, brush the top lightly with melted butter and broil for 1 to 2 minutes, watching closely.
Rest, then serve: Let it rest 10 minutes so the filling sets up. Spoon into bowls and go chase those crispy edges first.

Notes: For gluten-free thickening, skip the flour. Bring the filling to a simmer, then stir in a slurry of 1 tbsp cornstarch + 1 tbsp cold water. Simmer 1 to 2 minutes, stirring, until thick and glossy.

A baking dish of shepherd’s pie fresh from the oven with browned peaks and bubbling edges on a stovetop

Nutrition information is estimated.

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