Classic Easy Shepherd's Pie Recipe

Easy Shepherd's Pie

A classic, easy shepherd's pie recipe with Whole 30, gluten free options! Serve with salad and/or crusty bread (if desired)!

Course Main Course
Cuisine American, Irish
Keyword Easy Shepherd's Pie, Shepherd's Pie
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 10 servings


  • 1 lb ground meat (we use beef, lamb is traditional)
  • 3 lbs potatoes, cubed
  • 1/2 cup butter (ghee for Whole 30)
  • 1 cup milk (almond milk for Whole 30)
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup green peas (omit for Whole 30)
  • salt, pepper, garlic
  • 2 crusts pie crust (omit for Whole 30 or GF)


  1. Boil potatoes until tender. Mash potatoes with butter and milk. Add salt and pepper to taste.

  2. Meanwhile, brown the meat and onions. Salt, pepper, and garlic to taste. Add carrots once meat is browned and cook for an additional 5 minutes, stirring often.

  3. Add peas once carrots are softened. 

  4. Fit 1 pie crust into a deep dish pie pan, or casserole dish (omit for Whole 30 or GF). 

  5. Spread meat into a 8x8 casserole dish or deep dish pie pan and top with potatoes. Top with second pie crust (omit for Whole 30 or GF).

  6. If using pie crust: Bake for 15 minutes at 425° or until crust is golden brown.

    For Whole 30 of GF: Broil on high for 5 minutes to brown the potatoes (optional)

Recipe Notes

To freeze: Place in an aluminum pan with paper lid.

To reheat: Thaw overnight in the fridge and bake on 375° for 30 minutes OR place directly into cold oven from the freezer and heat to 375°. Bake for an additional 45-60 minutes.