Shepherd’s Pot Pie
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Shepherd’s Pot Pie – a family favorite classic dish, nutritious and full of flavor. Shepherd’s Pie filling is topped with a flaky crust and baked until golden brown and bubbly.
This Shepherd’s Pot Pie is a wonderfully wholesome meal you can feel great about serving to your family. Two classic favorites come together in one dish – Shepherd’s Pie and Pot Pie. In our house, everyone has very different tastes and food preferences (and if you have kids, you know their likes/dislikes sometimes change weekly!) but this dish got the thumbs up from the husband and BOTH kids, which is a rare event!
A savory Shepherd’s Pie filling of ground beef and veggies is topped with a flaky pie crust. This recipe is completely fuss-free, comforting, and nutritious. So homey and hearty and perfect for those autumn evenings or a cold, winter day. I love a dish that uses simple, inexpensive ingredients and comes together in no time. This recipe is also perfect for doubling – serve one tonight and freeze one for later!
Yukon Gold Potatoes
Spices: garlic powder, thyme
Pie Crust (premade or homemade)
To make the filling, first brown the ground beef and set it aside. In the same pan, cook the carrots, celery, onion, and potatoes.
Add the flour to the vegetables and cook a bit longer.
Add the tomato paste, broth, Worcestershire, and spices. Bring to a simmer.
Add the ground beef and peas. Top the mixture with the pie crust. Vent by cutting a slit in the crust and brush with egg wash.
Bake until pie crust is golden brown and filling is bubbly.
Tips for Shepherd’s Pot Pie
For a gluten free version, use a gluten free pie crust.
Save time by substituting a bag of frozen mixed vegetables for the carrots, celery, and peas.
Make it traditional Shepherd’s Pie by substituting mashed potatoes on top instead of the pie crust. Bake until mixture is bubbly and potatoes are beginning to brown.
Substitute another ground meat such as ground turkey or lamb for the ground beef if desired.
This recipe is great for freezing – make the filling, top with raw pie crust, cover and freeze. Then just thaw and bake!
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Meal Prep Shepherd’s Pie Bowls
Shepherd's Pot Pie
- 1 lb . ground sirloin
- 1 tsp olive oil
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 small Yukon Gold potatoes, peeled and diced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp fresh thyme leaves
- 1 1/2 cups beef broth
- 1 cup frozen peas
- 1 homemade or frozen pie crust
- beaten egg for egg wash
- Preheat oven to 425 degrees. Brown ground beef in a large skillet and drain off fat. Set aside. In the skillet, add the olive oil, carrot, celery, and onion. Cook over medium high heat for 3-4 minutes. Add potatoes and cook for another 3-4 minutes. Stir in the flour and cook for 1 minute.
- Add broth, tomato paste, Worcestershire, garlic, and thyme. Bring to a simmer and cook for another 8-10 minutes. Stir in the peas and ground beef. Transfer mixture to a nine inch pie dish. Place an unrolled pie crust on top of the dish and seal edges. Vent crust by cutting a few small slits using a sharp knife. Brush crust with egg wash. Bake for 22-25 minutes, or until crust is golden brown and filling is bubbly.
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