Author: Filled with sauteed meat, onions, carrots, and peas, then topped with creamy mashed potatoes, this easy shepherd’s pie recipe is simply perfect. This version is our go-to when we want something satisfying without fuss. You can bake it as a traditional double‑crust version or skip the top crust and go straight with the mashed potatoes. Either way, it’s a winner!
Originally shared in 2019, this recipe has been updated to simplify the instructions!
Soul-warming meals are a must-have here on the homestead. Whether we have been working outside in the garden all day or processing food in the kitchen for hours, a good meal makes all the difference! Some of our homemade favorites are French onion soup, cheese enchiladas, or a plate full of this easy shepherd’s pie!
Easy Shepherd’s Pie Recipe
It’s good to note that this is considered a classic shepherd’s pie here in most parts of the USA. A British traditional shepherd’s pie doesn’t have a crust and is simply topped with mashed potatoes to finish the pie.
This recipe is so simple to pull together that you’ll want to make it at least once a week! I’m also including the instructions for making it in bulk and freezing it for later!
Instructions
Get the full instructions with ingredient measurements at the end of the post, but for now, let’s take a look at exactly how to make this easy shepherd’s pie!
- Mash – Boil potatoes until tender. Mash potatoes with butter and milk. Add salt and pepper to taste.
- Sauté – Meanwhile, brown the meat and onions. Salt, pepper, and garlic to taste. Add carrots once the meat is browned and cook for an additional 5 minutes, stirring often. Add peas once carrots are softened.
- Place – Grab your favorite pie crust recipe (for 2 crusts). We go back and forth between my great-grandmother’s pie crust recipe and my new sourdough pie crust recipe. Place the bottom crust in a deep pie pan or casserole dish.
- Fill – Spread meat into an 8×8 casserole dish or deep dish pie pan. layer in the meat and veggies mix, then add a thick layer of mashed potatoes on top. Don’t be afraid to really pile it on, making the pie really mounded up!
- Top – Finish with a second layer of crust on top. Fold the edges down and crimp with a fork to seal.
- Bake – At this point, I like to freeze the whole pie for about 15 minutes before baking. This helps keep the crust as flaky as possible. But this is optional, so if you are in a hurry, skip this step! Bake for 15 minutes at 425° or until crust is golden brown.
- Enjoy – Serve with a side of crusty bread, a side salad, and a drizzle of homemade ranch dressing for a delicious dinner any time!
How to Freeze Shepherd’s Pie
As I mentioned before, I love freezing this dish for later! You can freeze this dish in various portion sizes in two different ways. Note, you will likely want to double or triple the recipe as the single recipe only makes 8 servings.
- Individual Serving Sizes – Instead of making a large pie, you can also make individual serving sizes by making the pies in small metal containers. I like to buy these 2-cup aluminum containers for individual portions that come with paper lids. They are easy to label and stack nicely.
- Family Size Portions – You can use a pie dish with a domed lid, or you could buy larger family and potluck-size containers as well. Just note that the heating time for larger portions will be longer than for a smaller individual frozen portion.
- Reheating – Generally, an individual portion heats fully at 375° for 30-40 minutes, where a family-size or potluck portion (think lasagna tray-sized) might take 55-90 minutes, depending on the size.
More Easy Dinner Options
Here are a few more easy dinner recipes that you’ll want to make over and over again!
Easy Shepherd’s Pie
Ingredients
- 1 lb ground meat (we use beef, lamb is traditional)
- 3 lbs potatoes, cubed
- 1/2 cup butter
- 1 cup milk
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup green peas
- salt, pepper, garlic
- 2 pie crusts
Instructions
- Boil potatoes until tender. Mash potatoes with butter and milk. Add salt and pepper to taste.
- Meanwhile, brown the meat and onions. Salt, pepper, and garlic to taste. Add carrots once the meat is browned and cook for an additional 5 minutes, stirring often. Add peas once carrots are softened.
- Grab your favorite pie crust recipe (for 2 crusts). We go back and forth between my great-grandmother’s pie crust recipe and my new sourdough pie crust recipe. Place the bottom crust in a deep pie pan or casserole dish.
- Spread meat into an 8×8 casserole dish or deep dish pie pan. layer in the meat and veggies mix, then add a thick layer of mashed potatoes on top. Don’t be afraid to really pile it on, making the pie really mounded up!
- Finish with a second layer of crust on top. Fold the edges down and crimp with a fork to seal.
- At this point, I like to freeze the whole pie for about 15 minutes before baking. This helps keep the crust as flaky as possible. But this is optional, so if you are in a hurry, skip this step! Bake for 15 minutes at 425° or until crust is golden brown.
- Serve with a side of crusty bread, a side salad, and a drizzle of homemade ranch dressing for a delicious dinner any time!
Notes
- Individual Serving Sizes – Instead of making a large pie, you can also make individual serving sizes by making the pies in small metal containers. I like to buy these 2-cup aluminum containers for individual portions that come with paper lids. They are easy to label and stack nicely.
- Family Size Portions – You can use a pie dish with a domed lid, or you could buy larger family and potluck-size containers as well. Just note that the heating time for larger portions will be longer than for a smaller individual frozen portion.
- Reheating – Generally, an individual portion heats fully at 375° for 30-40 minutes, where a family-size or potluck portion (think lasagna tray-sized) might take 55-90 minutes depending on the size.
Nutrition
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Oh that looks good:) I’m not a top crust kinda guy when it comes to Shepards pie, but I think I could make an exception on your recipe.
Thank for sharing:)
Aww, thanks! I hadn’t made it with any crust at all until recently, and it was so good I think I’m sold for life. Ha! Let me know if you try it!
Ok, so I have questions. I want to freeze these in bulk like you do! How wonderful to have them for when life gets crazy and you need a quick meal. (Well, quick-ish) If it’s frozen, then it’ll take a while, but I won’t have to prepare, just pull from the freezer and cook!)
So do you cook the whole thing with crust before freezing? Or freeze and then let the crust cook while the rest is warming?
Also, recipe talks about (and photos show) an 8×8 casserole but in #5 of the instructions, it specifies a 9×13 casserole dish. Is one crust recipe enough for top and bottom of a 9×13? Is there enough filling for a 9×13?
And, back to the freezing part (again). I want to do some individuals in those pans you linked to. Do I just cook it, then spoon some individual portions into the pan, then freeze?
Sorry for all the questions. Oh, and I am definitely doing that crust! Anytime you have a great-grandma-tested recipe, I’m in!!
Thanks, Victoria!
Hi Norma! Great questions!
Ok, let’s see. If freezing, I make it in the dish I will be freezing it in, bake it fully, then simply reheat when ready to eat.
The casserole dish size was a typo! I have updated it, thank you! I put that in as a placeholder then forgot to update it :-) Should be an 8×8 casserole dish or a deep dish pie pan.
And for the individual portions, I make the dish in the pan, bake, and freeze. I like doing the non-crust version in the mini sizes (mix all ingredients and just spoon in before baking), but either way works and is delicious!
If you try it, let me know what you think! :-)
Thank you for your quick reply. This all makes sense now. It may take me a bit, but I’m going to make this. And I will definitely come back and let you know how I did! :)
Awesome! Can’t wait to hear what you think!