This Beef Shepherd’s Pie—technically a cottage pie since it’s made with ground beef—is hearty comfort food made for busy nights. A savory ground beef and vegetable filling is topped with creamy mashed potatoes mixed with Parmesan and egg yolk, then baked until hot and golden.

This recipe was inspired by Gordon Ramsay’s version, but we’ve kept it flexible and realistic for home cooks. Use homemade, premade, or instant mashed potatoes—no judgment here—and add whatever vegetables your family actually eats. You can also make the casserole ahead of time, which makes it an easy option for weeknight dinners or meal prep.

Prefer lamb? Use it. Want to swap the red wine for Guinness? Go for it. The basic recipe stays the same, which is exactly why this one earns a spot in the comfort-food rotation.

Delicious baked mashed potatoes casserole with golden, crispy top, creamy interior, perfect for family dinners and holiday gatherings. Easy to prepare with butter, cheese, and seasonings.

Serves: 8
Prep Time: 15 minutes
Cook Time: 20 minutes

Is it Shepherd’s Pie or Cottage Pie?

Technically, a shepherd’s pie is made with lamb, while a cottage pie is made with beef. Since our family prefers ground beef, this recipe is technically a cottage pie—but beef shepherd’s pie is also a common name for this style of casserole. If you prefer lamb, you can swap it for the beef without changing the rest of the recipe.

Ingredients:

½ Tbsp olive oil (if using lean beef)
2 lb lean ground beef (or lamb)
1 onion
1 large carrot
2 garlic cloves
salt and pepper to taste
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1 tsp thyme
¾ cup red wine (rich and savory) or Guinness (deep and malty)
½ cup beef broth or stock
4-5 cups cooked mashed potatoes (store bought or try our mashed potatoes)
1 egg yolk
6 Tbsp grated parmesan cheese (divided)
Optional:
- frozen corn, peas, green beans or veggie of your choice

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Why Add Egg Yolk and Parmesan to the Mashed Potatoes?

Adding egg yolk and Parmesan gives the mashed potato topping extra richness and savory flavor. The egg yolk also helps the surface brown as the pie bakes, while the Parmesan adds flavor and can contribute to a golden crust. Before baking, run a fork over the potatoes to create ridges and peaks that provide more surface area for browning.

Step-by-Step Directions:

Step 1: Preheat the oven to 350°F. Grate the carrot, onion and garlic using a box grater. I like to use the large holes for the onion and carrot and the small holes for the garlic.

a hand grating an onion with a box grater over a cutting board

Step 2: Heat the oil (if using) over medium high heat in a large pan. Add the ground beef and break it up as you begin to brown it. Next, add the grated carrots, onion and garlic and continue to stir until the beef is cooked through. Season to taste with salt and pepper (start with about 1/2 tsp each, you can always add more after it’s cooked!).

beef browning in a pan with grated carrots an onion

Step 3: Reduce the heat to medium and stir in the Worcestershire sauce, tomato paste and thyme. Cook for a couple of minutes, continuing to stir. Next, pour in the red wine or Guinness and cook until the liquid is almost completely reduced (just a few minutes).

wine being poured into pan with ground beef mixture

Step 4: Stir in the beef broth or stock and any frozen veggies you plan on using, then bring to a boil. Simmer for a few minutes until the sauce has thickened.

cooked ground beef mixture in a pan on a stove

Step 5: Meanwhile, beat 2 Tbsp of parmesan cheese and the egg yolk into the cooked mashed potatoes in a large bowl.

mashed potatoes in a bowl with an egg yolk and a tablespoon of parmesan cheese about to be beaten with a hand mixer

Step 6: Layer the beef mixture into the bottom of a 9×13 casserole dish. Use a spoon or spatula to layer the mashed potatoes over the beef. It helps to start from the outside and work your way in. Sprinkle the remaining parmesan over top then use a fork to incorporate the cheese into the top of the potatoes and add texture.

ground beef mixture in a baking dish with dollops of mashed potatoes over top

mashed potato layer over ground beef mixture being pricked with a fork to add texture

Step 7: Bake for 20-25 minutes or until golden brown and heated through. Carefully remove from the oven, let cool for a couple of minutes, then serve and enjoy!

Prep It Now, Thank Yourself Later

Just assemble the casserole and let it cool for a bit before storing in the refrigerator or freezer.

Cover it tightly and store in the refrigerator for up to 3 days or in the freezer for up to 2 months.

From freezer – let the casserole defrost in the refrigerator for 24 hours. Cover the casserole with foil and bake at 350º for 25 minutes, then remove the foil and bake for another 20-25 minutes or until the potatoes are browned and the casserole is heated through.

From refrigerated – bake at 350º for 20 minutes with the foil on, then remove the foil and bake another 20 minutes or until potatoes are browned and meat is heated through.

Simply Made Tips:

You can make your own mashed potatoes (try our fluffy mashed potatoes), use premade, or instant. No judgement here!
I make extra mashed potatoes, then freeze some to use later in Shepherd’s pie! Here’s a link to a helpful article: “Can You Freeze Mashed Potatoes?“
If you prefer the potatoes really browned, turn the heat up to 375º for just a few minutes at the end of the bake time.
Prefer to cook without alcohol? No problem, just increase the beef broth to 1 cup and simmer until thickened.

Beef Shepherd’s Pie (Easy Cottage Pie Recipe)

Classic beef shepherd's pie with mashed potatoes, served in a blue floral dish, featuring a slice on a white plate with a fork, perfect comfort food.

This easy Beef Shepherd’s Pie is hearty comfort food with a savory ground beef and vegetable filling topped with creamy Parmesan mashed potatoes and baked until golden. Technically a cottage pie, it’s easy to customize and make ahead.

Beth

Prep Time 15

Bake Time 20

Total Time 35

Servings

Ingredients

½ Tbsp olive oil
2 lbs lean ground beef (or lamb)
1 yellow onion
1 large carrot
2 cloves garlic
salt and pepper (to taste)
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1 tsp dried thyme
¾ cup red wine (or Guinness for a rich flavor)
½ cup beef broth or stock
4-5 cups cooked mashed potatoes (try our Fluffy Mashed Potatoes)
1 egg yolk
6 Tbsp grated parmesan cheese (divided)

Optional:

frozen corn, peas, or green beans

Instructions

Preheat the oven to 350°F. Grate the carrot, onion and garlic using a box grater. I like to use the large holes for the onion and carrot and the small holes for the garlic.
Heat the oil (if using) over medium high heat in a large pan. Add the ground beef and break it up as you begin to brown it. Add the grated carrots, onion and garlic and continue to stir until the beef is cooked through. Season to taste with salt and pepper (start with about 1/2 tsp each, you can always add more after it’s cooked!).
Reduce the heat to medium and stir in the Worcestershire sauce, tomato paste and thyme. Cook for a couple of minutes, continuing to stir. Then, pour in the red wine or Guinness and cook until the liquid is almost completely reduced.
Add the beef broth or stock and any frozen veggies and bring to a boil, then simmer for a few minutes or until the sauce has thickened.
In a large bowl or pot, beat 2 Tbsp of parmesan cheese and the egg yolk into the cooked mashed potatoes.
Spread the beef into the bottom of a casserole dish. Use a spoon or spatula to spread the mashed potatoes over the beef. It helps to start from the outside and work your way in. Sprinkle the remaining parmesan over top then use a fork to incorporate the cheese into the top of the potatoes and add texture.
Bake in the oven for 20-25 minutes or until golden brown and heated through. Carefully remove from the oven, let cool for a couple of minutes, then serve and enjoy!