Beef and Mushroom Shepherd’s Pie

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This beef and mushroom shepherd’s pie is hearty, savory and built for cold evenings. Ground beef and finely chopped mushrooms simmer in a thick, herby gravy, then get covered with a layer of buttery mashed potatoes and baked until the top is crisp and golden.

The mushrooms do a lot of work here. They add a deep, meaty flavor and stretch the beef further, so the filling tastes richer without being heavy. Chopped finely, they blend right in, so even picky eaters rarely notice them.

A quick note on the name: traditional shepherd’s pie is made with lamb, and the beef version is often called cottage pie. In most American kitchens, though, shepherd’s pie means ground beef, and that is what you will find here.

Why this recipe works

• Mushrooms cooked until browned. Cooking them until their moisture evaporates concentrates their flavor and keeps the filling from turning watery.
• Well-browned beef. Letting the beef sit in the pan long enough to brown, instead of just turning gray, builds savory flavor.
• A thick gravy. Flour and tomato paste give the filling enough body that it stays in place when you scoop it, instead of running across the plate.
• Dry, fluffy potatoes. Draining the potatoes well and letting them steam dry for a minute makes a light mash that browns nicely in the oven.
• An egg yolk in the mash. It is optional, but it helps the topping hold together and turn a deeper golden color.

Ingredients you’ll need

Check the recipe card for exact amounts. Here are the important details.

• Ground beef. 85 percent lean gives the best balance of flavor and fat. If you use a higher-fat blend, spoon off some of the extra fat after browning.
• Cremini mushrooms. Also sold as baby bella mushrooms. They have more flavor than white button mushrooms. Chop them finely so they blend into the filling. A food processor makes quick work of this; pulse just until finely chopped.
• Carrots, onion and peas. The classic vegetable trio. Frozen mixed vegetables work in a pinch.
• Tomato paste and Worcestershire sauce. They add depth and a savory, slightly tangy backbone to the gravy.
• Beef broth. Low-sodium broth lets you season the filling to taste.
• Russet potatoes. Their starchiness makes the fluffiest mash. Yukon Golds make a creamier, denser topping and are also a great choice.
• Butter, milk and cheddar. Butter and warm milk make the mash rich and smooth. A sprinkle of sharp cheddar on top is optional but adds a nice golden crust.

Ingredient notes and smart substitutions

Shepherd’s pie is built from pantry basics, so most swaps are easy. Here is what to buy, what to avoid, and what each substitution does to the finished dish.

Ground beef

85 percent lean has enough fat to brown well without leaving a greasy filling. With 80 percent, drain off all but 1 tbsp of fat after browning. With 93 percent, add 1 tbsp more oil so the onions and carrots have something to cook in. Ground lamb (traditional), ground turkey or a half-and-half beef and pork blend all swap in pound for pound; cook turkey to 165°F.

Mushrooms

Eight ounces of cremini gives the deepest flavor. White button mushrooms are milder but work at the same amount. Rehydrated dried porcini (1/2 oz, soaked and chopped) plus 6 oz fresh mushrooms adds an even meatier taste. To skip mushrooms entirely, use 2 lb of beef instead of 1 1/2.

Potatoes

Russets make the fluffiest mash and the crispiest ridges. Yukon Golds give a smoother, more buttery topping; use the same weight and a little less milk. Do not use red or new potatoes, which turn gluey when mashed. Instant potatoes work in a pinch but will not brown as well.

Milk and butter

Two-thirds cup of whole milk can be replaced with 1/2 cup milk plus 2 tbsp sour cream or cream cheese for a tangier, richer mash. For dairy-free, use unsweetened oat milk and plant-based butter, and skip the cheddar; the topping browns a little less.

Flour and broth

Two tablespoons of flour thickens 1 1/4 cups of broth to a gravy that holds its shape. For gluten-free, use 1 tbsp cornstarch stirred into the broth before it goes in, and check the Worcestershire label. Chicken broth can stand in for beef broth with a slightly lighter result.

Tomato paste and Worcestershire

Two tablespoons tomato paste can be replaced with 1 tbsp ketchup plus 1 tsp soy sauce. Worcestershire swaps 1:1 with soy sauce or 2 tsp of steak sauce.

Vegetables and herbs

A 12 oz bag of frozen peas and carrots can replace the fresh carrots and frozen peas; add it with the broth. One teaspoon dried thyme equals 1 tbsp fresh, or use 1 tsp dried rosemary with lamb.

How to make it

1. Start the potatoes

Put the peeled, cubed potatoes in a pot of cold, salted water and bring to a boil. Cook until very tender, then drain, return them to the warm pot and let them steam dry for a minute. Mash with butter, warm milk, salt and the egg yolk if using.

2. Brown the mushrooms

While the potatoes cook, heat oil in a large skillet. If it is oven-safe, you can bake the pie right in it and skip the extra dish. Add the mushrooms and cook until their liquid evaporates and they start to brown, which takes 6 to 8 minutes.

3. Brown the beef

Add the ground beef, break it into small pieces, and cook until browned and no longer pink. Ground beef should reach 160°F. Drain any excess fat, leaving about a tablespoon.

4. Build the filling

Add the onion and carrots and cook until softened. Stir in garlic, tomato paste and flour, then the broth, Worcestershire and thyme. Simmer until thickened, then stir in the peas and season to taste.

5. Assemble and bake

Spread the filling in a baking dish, or leave it in the oven-safe skillet. Spoon the mashed potatoes over the top and spread them to the edges to seal in the filling. Rough up the surface with a fork so you get crispy ridges, then bake at 400°F until the filling bubbles at the edges and the top is golden.

Common mistakes and how to fix them

Watery filling that runs across the plate. The mushrooms were not cooked dry, or the gravy was not simmered long enough. Fix: cook the mushrooms until the pan is dry and they squeak, then simmer the filling until a spoon leaves a trail. It thickens further as it bakes and rests.

Gluey, pasty mashed potatoes. The potatoes were overworked, mashed with cold milk, or put through a blender or food processor. Fix: use a masher or ricer, warm the milk, and stop as soon as they are smooth.

Topping sinking into the filling. The filling was too hot and too loose when the potatoes went on. Fix: let the filling cool 5 minutes, then drop spoonfuls of mash across the whole surface before spreading them together, rather than pushing one big pile across.

Pale, soft top with no crisp ridges. The mash was too wet, or the oven was not hot enough. Fix: steam-dry the potatoes for a minute after draining, rough up the surface with a fork, and broil for 2 to 3 minutes at the end.

Filling that boils over the sides. The dish was overfilled. Fix: leave 1/2 inch of space at the top and always bake on a rimmed sheet pan.

Bland filling. The gravy was not seasoned until after the potatoes went on, and mashed potatoes mute everything under them. Fix: taste the filling before assembling and season it until it tastes a touch too strong on its own.

Timing and make-ahead plan

1. Up to 2 days before: Cook the filling and the mashed potatoes. Assemble the pie in the baking dish, cool it, cover and refrigerate.
2. The morning of: Nothing to do. If the mash has dried out on top, brush it with 1 tbsp melted butter before baking.
3. 1 hour before serving: Take the dish out of the fridge and heat the oven to 400°F.
4. 45 minutes before: Bake uncovered for 35 to 40 minutes, until bubbling at the edges and 165°F in the center. Broil briefly to brown.
5. 10 minutes before: Rest so the filling sets and slices cleanly.

To hold a baked shepherd’s pie for guests, tent it loosely with foil and keep it in a 200°F oven for up to 1 hour. Uncover it for the last 5 minutes to re-crisp the top.

Tips for the best shepherd’s pie

• Let the filling cool slightly. A few minutes of cooling makes it easier to spread the potatoes without them sinking into the gravy.
• Start the potatoes in cold water. This helps them cook evenly from the outside to the center.
• Warm the milk. Cold milk cools the potatoes and makes them gluey if you have to overwork them to blend it in.
• Do not use a blender. Blending or over-mixing potatoes releases starch and turns them gummy. A masher or ricer is best.
• Broil for extra color. If the top is not as golden as you would like, broil it for 2 to 3 minutes. Watch it closely.
• Put a sheet pan underneath. The filling can bubble over, and a pan on the rack below saves you from cleaning the oven.

Variations

• Classic lamb. Use ground lamb for a traditional shepherd’s pie. A little fresh rosemary suits it well.
• Half and half. Use half ground beef and half ground lamb for a milder lamb flavor.
• Sweet potato topping. Swap the russets for sweet potatoes and skip the egg yolk for a sweet and savory fall twist.
• More vegetables. Add a cup of corn or diced green beans with the peas.
• Leftover roast. Chop leftover slow cooker pot roast and mix it with its gravy in place of the ground beef filling. Leftover classic beef stew works the same way.

Equipment that makes this easier

• A 12-inch oven-safe skillet. Cast iron or stainless lets you cook the filling and bake the pie in the same pan, and cast iron browns the bottom of the filling a little.
• A 9×13-inch baking dish. If you are not using a skillet, this size gives the right depth: about 1 1/2 inches of filling under 1 inch of mash.
• A potato ricer. The fastest route to lump-free mash that never turns gluey. A hand masher is a fine second choice.
• A food processor. Pulsing the mushrooms into fine crumbles takes 15 seconds and makes them blend into the beef.
• A rimmed sheet pan. Catches any bubbling gravy so it does not burn on the oven floor.
• An instant-read thermometer. Confirms ground beef at 160°F and a reheated or make-ahead pie at 165°F in the center.

Scaling up or down

To halve the recipe (3 servings), use 3/4 lb beef, 4 oz mushrooms and 1 1/4 lb potatoes, and bake in an 8×8-inch dish or a 10-inch skillet for the same 20 to 25 minutes. The filling thickens faster in a smaller amount, so watch it after 4 minutes of simmering.

To double the recipe (12 servings), use two 9×13-inch dishes rather than one deep dish, which would take much longer to heat through. Brown the mushrooms and beef in two batches so they sear rather than steam, and boil the potatoes in two pots or one 8-quart stockpot. Doubled filling needs 10 to 12 minutes to thicken instead of 5 to 7. Two dishes bake side by side in 25 to 30 minutes.

Doubling is a smart move for the freezer. Bake one now and freeze the second unbaked.

What to serve with it

Shepherd’s pie is a complete meal in one dish, so simple sides are all you need.

• A crisp green salad with a tangy vinaigrette.
• Steamed green beans or glazed carrots. More ideas are in these fall side dishes that go with everything.
• Warm crusty bread.

If you love mushrooms, make this creamy mushroom stroganoff another night.

How to store, freeze and reheat

Refrigerator: Cover and refrigerate leftovers for up to 4 days. You can also assemble the pie, cover it and refrigerate it unbaked for up to 2 days. Add about 10 to 15 minutes to the baking time when it goes in cold.

Freezer: Assemble the pie in a freezer-safe dish, cool it completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 400°F for 35 to 45 minutes until hot in the center. It is a great recipe to double for a fall freezer meal prep weekend.

Reheat: Warm individual portions in the microwave, or reheat larger amounts covered with foil in a 350°F oven for 20 to 25 minutes until heated through, about 165°F in the center. Uncover for the last 5 minutes to re-crisp the top.

Leftover ideas

• Shepherd’s pie stuffed peppers. Fill halved bell peppers with leftover filling, top with the mash and bake at 400°F for 25 to 30 minutes.
• Crispy potato-beef cakes. Mix leftover filling and mash together, form into patties, and pan-fry in butter until browned on both sides. Serve with a fried egg.
• Shepherd’s pie soup. Simmer the filling with 3 cups broth and stir in the mash at the end to thicken it.
• Loaded baked potatoes. Top split baked potatoes with warmed filling, cheddar and scallions.
• Hand pies. Spoon cold filling (without the mash) into rounds of pie dough, fold, crimp and bake at 400°F for 20 to 25 minutes.

Nutrition notes

One serving (one-sixth of the pie, with the optional cheddar) is roughly 480 to 560 calories, 30 to 34 g protein, 40 to 46 g carbohydrates and 22 to 28 g fat. Without the cheddar and egg yolk, subtract about 50 calories. These are estimates that shift with the leanness of the beef, the brand of butter and how the pie is portioned.

• Lighter: Use 90 percent lean beef, cut the butter in the mash to 2 tbsp, and skip the cheese. That trims roughly 100 calories per serving.
• More vegetables: Double the mushrooms and use 1 lb beef, or add a cup of chopped green beans or corn.
• Gluten-free: Thicken with cornstarch instead of flour and use gluten-free Worcestershire.
• Dairy-free: Plant-based butter and unsweetened oat milk in the mash, no cheddar.

Frequently asked questions

What is the difference between shepherd's pie and cottage pie?

Traditional shepherd’s pie is made with ground lamb, while cottage pie is made with ground beef. In the United States, the name shepherd’s pie is commonly used for both.

Can I make shepherd's pie ahead of time?

Yes. Assemble it up to 2 days ahead and refrigerate, or freeze it unbaked for up to 3 months. Bake it a little longer if it goes into the oven cold.

Why is my shepherd's pie watery?

The mushrooms may not have cooked long enough to release their moisture, or the gravy was not simmered until thick. Cook the mushrooms until browned and simmer the filling until it coats a spoon.

Can I use instant mashed potatoes?

You can, but the texture will be softer and it will not brown as well. Homemade mashed potatoes give the best topping.

Can I make shepherd's pie with ground turkey?

Yes. Use the same 1 1/2 lb of ground turkey and add 1 tbsp extra oil, since turkey is leaner. Cook it to 165°F. The mushrooms and Worcestershire keep the filling tasting rich.