Easy Shepherd’s Pie Recipe
Few dishes capture the feeling of warmth and home quite like Old Fashioned Shepherd’s Pie. With its rich, savory filling tucked beneath a blanket of creamy mashed potatoes, it’s the kind of meal that feels both humble and deeply satisfying. Whether served on a cold evening or prepared ahead for a busy week, shepherd’s pie has earned its place as a timeless comfort food.
A Brief History
Shepherd’s pie traces its roots to the British Isles, where it emerged as a practical way to use leftover roasted meat. Traditionally, shepherd’s pie is made with lamb, hence the name—shepherds tended sheep. When the same dish is made with beef, it is more accurately called cottage pie. Over time, the distinction has blurred, especially outside the UK, but the classic definition remains an interesting nod to its pastoral origins.
The dish became popular in the late 18th and early 19th centuries, when potatoes were affordable and widely available. Combining minced meat, vegetables, and potatoes created a filling, economical meal that could feed a family with ease.
I come back to shepherd’s pie because it never lets me down. It’s great for feeding a crowd, perfect for leftovers, and even better the next day. It’s the kind of dish that reminds me why I love cooking in the first place—not for perfection, but for comfort, care, and the simple joy of a good meal.
This tomato soup version is nostalgic, rich, and family-friendly—perfect for weeknights or when you want comfort food without fuss.
If you’ve never made shepherd’s pie at home, I can’t recommend it enough. And if you already love it, you probably understand exactly why this dish keeps finding its way back onto my table.
Ingredients
- 1 lb ground lamb (traditional) or ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas (optional)
- 1 can (10–11 oz) condensed tomato soup
- 1–2 tablespoons Worcestershire sauce
- ½ teaspoon dried thyme or rosemary
- Salt and black pepper, to taste
- 1 tablespoon oil or butter
Mashed Potato Topping
- 2 lbs potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup milk (more if needed)
- Salt, to taste
- Optional: ½ cup shredded cheddar cheese
Instructions
- Boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, and salt. Set aside.
- Heat oil or butter in a large skillet over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
- Add onion, garlic, and carrots to the meat. Cook until softened, about 5–7 minutes.
- Stir in the condensed tomato soup, Worcestershire sauce, herbs, salt, and pepper. Simmer for 8–10 minutes until thick and saucy. Stir in peas if using.
- Preheat oven to 375°F (190°C). Spread meat mixture into a baking dish. Spoon mashed potatoes evenly over the top. Rough up with a fork for crispy edges. Add cheese if using.
- Bake uncovered for 25–30 minutes, or until bubbling and lightly golden on top. Let rest 5 minutes before serving.