Homemade Shepherd’s Pot Pie
This Homemade Shepherd’s Pot Pie with tomato soup is an easy, comforting dinner recipe made with simple pantry ingredients. These recipes are time-tested from long ago and a great way to use up leftovers.
With its savory filling and creamy topping, this version leans into that old-fashioned, home-cooked feeling we all come back to.
It carries a quiet sense of tradition—even if the recipe changes from house to house, the feeling stays the same.
A Brief History of Shepherd’s Pie
Shepherd’s pie originated in the United Kingdom and Ireland as a practical way to use up leftover roasted meat. Traditionally, the dish was made with minced lamb—hence the name “shepherd’s” pie. When beef is used instead, the dish is technically called cottage pie, though the two names are often used interchangeably today.
At its core, shepherd’s pie reflects a time when nothing went to waste. Simple ingredients, layered together and baked until golden, created a filling meal that could feed a family with ease.
Ingredients
For the filling
- ground beef
- onion
- garlic
- frozen peas and carrots
- condensed tomato soup
- Worcestershire sauce
- dried thyme or Italian seasoning
- Salt and black pepper
- butter
For the mashed potato topping
- potatoes
- butter
- milk
- Salt
Storage and Freezing Instructions
- Refrigerator: Store leftovers up to 4 days
- Freezer: Freeze unbaked or baked shepherd’s pie for up to 3 months
- Reheat: Bake at 350°F until heated through
Shepherd’s pie works year-round. Serve it with a crisp green salad in spring, add seasonal vegetables in summer, or lean into its hearty nature during autumn and winter.
No matter how you prepare it, shepherd’s pie remains a reminder that some of the best food comes from humble beginnings and thoughtful cooking.
Scroll down for the complete recipe…
Ingredients
- 1 lb ground beef
- 1 small diced onion
- 2 cloves minced garlic
- 1 can condensed tomato soup (10-11oz)
- 1 cup frozen mixed vegetables (peas and carrots)
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1 tablespoon oil or butter
POTATO TOPPING
- 2 lbs peeled and cubed potatoes
- 3 tbsps butter
- 1/2 cup milk
- Salt, to taste
- Optional: ½ cup shredded cheddar cheese
Instructions
- Boil potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter, milk, and salt. Set aside.
- Heat oil in a skillet over medium heat. Sauté onion until soft, then add garlic. Brown the ground meat and drain excess fat.
- Stir in tomato soup, Worcestershire sauce, thyme, salt, and pepper. Add frozen vegetables and simmer 5–7 minutes until thick.
- Preheat oven to 400°F. Spread meat mixture into a baking dish. Top evenly with mashed potatoes. Sprinkle with cheese if using.
- Bake uncovered for 20–25 minutes until bubbling and lightly golden. Broil briefly for a crisp topping if desired.