This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Easy Shepherd's Pie Recipe is simple to make on the stove or in the Instant Pot in 45 minutes or less! Layered with ground beef, vegetables, and buttery, creamy mashed potatoes, you will love every bite of this classic recipe for shepherd's pie.
Jump to:
Simple Shepherd's Pie
If there is one comfort food my family never gets tired of, it's Shepherd's Pie. There is nothing quite like the combination of creamy mashed potatoes and seasoned ground beef and veggies, all topped with a layer of golden brown, bubbly cheese!
Best of all, when it comes to cottage pie, it really is easy to make. I like to make it on the stove or in the Instant Pot, when I want to save myself some time and effort. Either way, it couldn't be more simple.
One of the easiest and most budget-friendly elements of this shepherd's pie with cheese is that it uses a simple bag of frozen mixed vegetables. Along with the perfect blend of seasoning for your ground beef, and deliciously buttery mashed potatoes, it's packed with flavor in every bite!
Shepherd's Pie with Cheese Ingredients
Shepherd's Pie Filling
- vegetable oil
- ground beef
- onion
- minced garlic
- frozen mixed vegetables
- Worcestershire sauce
- salted butter
- flour
- beef broth
- salt
- pepper
Mashed Potatoes Topping
- russet potatoes, peeled and diced
- salt
- pepper
- salted butter
- whole milk
- shredded cheddar cheese (for topping before baking)
Note: If you have leftover mashed potatoes, you can use them for topping this shepherd's pie recipe.
How to Make Shepherd's Pie (Stove and Oven)
Mashed Potato Topping
Note: You can start making the potatoes just before preparing the beef filling so they finish at roughly the same time. I recommend starting the potatoes first. They will take about 45 minutes to make on the stove, while the filling takes roughly 15-20 minutes, so time yourself accordingly.
- Bring a large pot of water to a boil. Add salt, then bring it back to a boil.
- Add diced potatoes to the water and boil for 20 to 25 minutes or until fork-tender.
- Drain the water from the pot. Using a hand mixer on low, whip the potatoes well until crumbly.
- Add butter to the pot with the potatoes, then continue mixing well until the butter fully combines with the potatoes and the potatoes are creamy.
- Slowly add milk, salt, and pepper, while continuing to mix.
Shepherd's Pie Filling
- Heat a large skillet over medium-high heat on the stove. Once hot, add vegetable oil, along with onion and garlic. Saute 1-2 minutes.
- Add ground beef. Cook until the beef is browned and the onions are translucent. Break the beef apart as it cooks.
- Remove the beef mixture from the skillet, and drain. After draining, return it to the skillet.
- Mix in the frozen vegetables, Worcestershire sauce, salt, and pepper. Mix well and saute until the vegetables thaw and cook through.
- While the vegetables simmer, add melted butter, flour, and beef broth to a bowl, and mix well.
- Pour the mixture over the beef and veggies, and stir to combine. Once it begins to thicken, transfer the contents of the skillet to a casserole dish and spread it out evenly.
Assembling and Broiling
- Once mixed and creamy, spread the mashed potatoes over top of the beef and vegetable mixture in the casserole dish.
- Sprinkle with shredded cheddar cheese, then place under the oven broiler for 5 minutes, or until golden brown and bubbly.
How to Make Shepherd's Pie (Instant Pot)
- Heat your Instant Pot on sauté mode. Once it's hot, add vegetable oil, followed by onion and garlic. Sauté for a minute or two, then add the ground beef. Cook until the beef is browned and the onions are translucent.
- Remove and drain the beef, then return it to the Instant Pot. Add the frozen mixed vegetables, Worcestershire sauce, salt, and pepper. Mix well and sauté until the vegetables thaw and cook through.
- While the vegetables are cooking, add melted butter, flour, and beef broth to a bowl. Mix well.
- Pour the mixture over the beef and veggies and stir to combine. Once it begins to thicken, transfer the contents of your pressure cooker to a casserole dish.
- Clean the inside of your Instant Pot and add water to it, along with peeled and cut russet potatoes. Add salt to the water and potatoes and cook on high pressure for 8 minutes. Carefully quick-release the pressure when 8 minutes are up.
- Drain the water from the pot, then place the potatoes back inside. Using a hand mixer, mash the potatoes until smooth. Add butter and milk and beat through before adding salt and pepper.
- Transfer your mashed potatoes to the casserole dish, spreading over top of the beef and vegetable mixture.
- Sprinkle with shredded cheddar cheese, then place it under your oven broiler for 5 minutes, or until golden brown. Serve and enjoy!
Shepherd's Pie Recipes FAQ
If your shepherd's pie turns out soggy, you may not have drained the beef properly. Make sure to drain the beef mixture, and give it time to reduce when cooking through the frozen vegetables, as they will add some liquid when thawing.
Unlike other recipes using potatoes, Shepherd's Pie freezes very well. Assemble, cook, and bake as normal, then let it cool for about 30 minutes. Once cooled to room temperature, transfer to the refrigerator to cool completely.
After cooling in the refrigerator, wrap the dish tightly in foil or plastic wrap (or both). Label with the freezing date and store in the freezer for 2-3 months.
When you're ready to reheat from frozen, bake it straight out of the freezer under foil at 350ºF for about 1 hour, or until it's cooked through completely. You can also thaw it overnight in the refrigerator before baking and then heat for 30-45 minutes. Reheat refrigerated shepherd's pie for 30-45 minutes at the same temperature.
Tips for Making Shepherd's Pie
- Mixed Vegetables: You can use your favorite mixed vegetables for my Shepherd's Pie recipe! We picked a mix of green beans, carrots, and corn. You can use fresh vegetables, too, but this will change the cooking times.
- Broiling: When broiling the cheese on top, make sure to keep a close on your shepherds pie to prevent any burning.
- Forgot to thaw the beef? I've got you covered! Here is an easy guide on how to defrost ground beef easily.
Instant Pot Beef Recipes
I love Instant Pot Beef Recipes and have a whole collection to choose from! Give them a try!
📋 Recipe
Instant Pot Shepherd's Pie
Equipment
- Instant Pot or any pressure cooker
- Bowl
- Casserole Dish
- Potato Peeler or knife
- Electric hand mixer or stand mixer/whisk
- Oven Broiler
Ingredients
Shepherd's Pie Filling
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 small onion or half of a whole onion
- 1 tablespoon minced garlic
- 1 bag frozen mixed vegetables
- 2 tablespoons Worcestershire sauce
- 2 tablespoons salted butter melted
- 2 tablespoons flour
- ½ cup beef broth
- pinch salt to taste
- pinch pepper to taste
Mashed Potato Crust
- 3 medium russet potatoes peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ stick salted butter
- 1½ cups whole milk
For Topping
- 1½ cups shredded cheddar cheese or to taste
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Heat your Instant Pot on sauté mode. Once it's hot, add vegetable oil, followed by onion and garlic. Sauté for a minute or two, then add the ground beef. Cook until the beef is browned and the onions are translucent.1 tablespoon vegetable oil, 1 small onion, 1 tablespoon minced garlic, 1 pound ground beef
- Remove and drain the beef, then return it to the Instant Pot. Add the frozen mixed vegetables, Worcestershire sauce, salt, and pepper. Mix well and sauté until the vegetables thaw and cook through.1 bag frozen mixed vegetables, 2 tablespoons Worcestershire sauce, pinch salt, pinch pepper
- While the vegetables are cooking, add melted butter, flour, and beef broth to a bowl. Mix well.2 tablespoons salted butter, 2 tablespoons flour, ½ cup beef broth
- Pour the mixture over the beef and veggies and stir to combine. Once it begins to thicken, transfer the contents of your pressure cooker to a casserole dish.
- Clean the inside of your Instant Pot and add water to it, along with peeled and cut russet potatoes. Add salt to the water and potatoes and cook on high pressure for 8 minutes. Carefully quick-release the pressure when 8 minutes are up.3 medium russet potatoes
- Drain the water from the pot, then place the potatoes back inside. Using a hand mixer, mash the potatoes until smooth. Add butter and milk and beat through before adding salt and pepper.1 teaspoon salt, ½ stick salted butter, 1½ cups whole milk, 1 teaspoon pepper
- Transfer your mashed potatoes to the casserole dish, spreading over top of the beef and vegetable mixture.
- Sprinkle with shredded cheddar cheese, then place it under your oven broiler for 5 minutes, or until golden brown. Serve and enjoy!1½ cups shredded cheddar cheese
Stovetop Instructions
Mashed Potato Topping
- Note: You can start making the potatoes just before preparing the beef filling so they finish at roughly the same time. I recommend starting the potatoes first. They will take about 45 minutes to make on the stove, while the filling takes roughly 15-20 minutes, so time yourself accordingly.
- Bring a large pot of water to a boil. Add 5 Tablespoons salt, then bring it back to a boil.
- Add diced potatoes to the water and boil for 20 to 25 minutes or until fork-tender.3 medium russet potatoes
- Drain the water from the pot. Using a hand mixer on low, whip the potatoes well until crumbly.
- Add butter to the pot with the potatoes, then continue mixing well until the butter fully combines with the potatoes and the potatoes are creamy.½ stick salted butter
- Slowly add milk, salt, and pepper, while continuing to mix.1 teaspoon pepper, 1½ cups whole milk, 1 teaspoon salt
Shepherd's Pie Filling
- Heat a large skillet over medium-high heat on the stove. Once hot, add vegetable oil, along with onion and garlic. Saute 1-2 minutes.1 tablespoon vegetable oil, 1 small onion, 1 tablespoon minced garlic
- Add ground beef. Cook until the beef is browned and the onions are translucent. Break the beef apart as it cooks.1 pound ground beef
- Remove the beef mixture from the skillet, and drain. After draining, return it to the skillet.
- Mix in the frozen vegetables, Worcestershire sauce, salt, and pepper. Mix well and saute until the vegetables thaw and cook through.1 bag frozen mixed vegetables, 2 tablespoons Worcestershire sauce, pinch salt, pinch pepper
- While the vegetables are cooking, add melted butter, flour, and beef broth to a bowl, and mix well.2 tablespoons salted butter, 2 tablespoons flour, ½ cup beef broth
- Pour the mixture over the beef and veggies, and stir to combine. Once it begins to thicken, transfer the contents of the skillet to a casserole dish and spread it out evenly.
Assembling and Broiling
- Once mixed and creamy, spread the mashed potatoes over top of the beef and vegetable mixture in the casserole dish.
- Sprinkle with shredded cheddar cheese, then place under the oven broiler for 5 minutes, or until golden brown and bubbly.
Video
Notes
- Sauté for Flavor: Don't skip this step! It's so important to sauté your onions and garlic before pressure cooking. This enhances so much flavor in the dish!
- Mixed Vegetables: You can use your favorite mixed vegetables for my Shepherd's Pie recipe! We picked a mix of green beans, carrots, and corn.
- Broiling: When broiling the cheese on top, make sure to keep a close on your shepherds pie to prevent any burning.
- Forgot to Thaw the Beef? I've got you covered! Here is an easy guide on how to defrost ground beef easily.
Nutrition
» About Me
- Grilled Beef Tenderloin - March 14, 2024
- Meatball Seasoning - March 5, 2024
- Burger with Egg - March 5, 2024
Comments
No Comments