Skinnytaste > Casseroles > Shepherd’s Pie Recipe

Shepherd’s Pie Recipe

This post may contain affiliate links. Read my disclosure policy.

This lightened-up Shepherd’s Pie recipe, layered with lean ground beef and veggies and topped with Yukon gold mashed potatoes, is perfect for all you meat-and-potato lovers!

This lightened up Shepherd's Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes would be perfect for all you meat and potato lovers out there!
Shepherd’s Pie Recipe

This hearty shepherd’s pie is one of my favorite comfort food recipes! It’s also an excellent meal-prep recipe that can’t be missed! It packs in your carbs, protein, veggies, and fiber into one dish that you can refrigerate for two days or freeze before baking. For variations, you can make this with ground turkey in this Turkey Sweet Potato Shepherd’s Pie or try my vegetarian Portobello Shepherd’s Pie.

Shephered with mashed potatord's Pie laye

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

Classic shepherd’s pie uses only lamb and gets its name because shepherds look after their sheep. Technically, this recipe is “cottage pie” since it has beef instead.

What Makes This Recipe Healthy

This healthy shepherd’s pie recipe uses lean ground beef and tons of vegetables. There’s no butter in it, instead it’s made with olive oil. Not only do I use the typical frozen veggie mix, but I also use a cup of mushrooms for even more nutrition. Plus, this recipe only calls for two tablespoons of reduced-fat sour cream in the mashed potatoes. One serving has just 275 calories with 22 grams of protein and 5 grams of fiber. It’s a whole meal in one!

Shepherd’s Pie Ingredients

  • Mashed Potatoes: Yukon Gold potatoes, chicken broth, reduced-fat sour cream, salt, pepper, paprika
  • Ground Beef: Swap lean ground beef for ground lamb to make traditional shepherd’s pie. Or make it leaner with ground turkey instead.
  • Veggies: Onion, celery, mushrooms, frozen mixed vegetables, like peas, carrots, green beans, etc.
  • Garlic: Dice two garlic cloves.
  • Flour: For gluten-free shepherd’s pie, substitute all-purpose flour with gluten-free.
  • Broth: You’ll need one cup of beef broth.
  • Flavor: Tomato Paste and Worcestershire Sauce for extra flavor
  • Herbs: Chop up fresh rosemary and thyme but feel free to sub dried.
  • Salt and Pepper

How to Make Easy Shepherd’s Pie

  1. Mashed Potatoes: Boil the potatoes in salted water until soft. Next, drain and mash them with chicken broth, sour cream, salt, and pepper.
  2. Meat: Brown the ground beef in a large pan on medium-high heat. Season it with salt and pepper and then transfer it to a plate once cooked.
  3. Vegetables: Sauté the onion, garlic, mushrooms, and celery until the veggies are tender.
  4. Simmer: Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire, fresh herbs, and meat. Simmer on low for about 10 minutes.
  5. Assemble: Spread the meat mixture on the bottom of a casserole dish (approximately 9” x 13”), top it with mashed potatoes, and sprinkle with paprika.
  6. Bake: Bake the shepherd’s pie at 400°F for 20 to 25 minutes and then broil for a minute or two until the potatoes turn golden. Remove from the oven and let cool for five minutes before serving.

Can I prepare shepherd’s pie in advance?

Yes, this easy shepherd’s pie is a great make-ahead recipe! Cook, assemble, and refrigerate until ready to bake or freeze it to make another night. Keep reading for tips and instructions!

Meal Prep Tip:

It takes about the same amount of time to make two pies. So, if you want to double the recipe, you can eat one and freeze the other for later. Baking the dish from frozen does require some time – at least 2 ½ hours. If you want something quick for dinner, it’s best to thaw it the night before in the refrigerator.

To Make Ahead:

Assemble the shepherd’s pie and cover the baking dish with foil. Refrigerate it up to two days in advance, and then bake it in a preheated oven at 400°F for about 30 minutes or until heated through.

To Make Ahead and Freeze:

Prepare as directed in a foil pan or freezer-to-oven safe baking pan or pie dish. Cover it with foil and freeze. Defrost the pan for at least 24 hours in the refrigerator and then bake as instructed.

To Cook from Frozen:

Put the frozen baking dish covered with foil on a sheet pan. Transfer the pan to a preheated 350°F oven and bake until heated in the center, about 2 ½ hours. Broil the pie for a couple of minutes for extra color.

How to Store Leftovers:

Store cooled leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.


  • Protein: Swap the beef for lamb, ground turkey, or more veggies.
  • Potatoes: Sub the Yukon Gold for russet potatoes, or you can even use sweet potatoes.
  • Low-Carb: If you want to reduce the carbs, top the shepherd’s pie with cauliflower mash instead. The leftovers will freeze well and can be reheated later.
  • To make dairy-free shepherd’s pie, omit the sour cream or replace it with a dairy-free alternative.

How to make shepherd's pieShepherd's Pie, Lightened Up

More Irish-Inspired Recipes for St. Patrick’s Day:

Your comments are helpful! If you’ve tried this healthy Shepherd’s Pie recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can re-share on my Stories!

Skinnytaste Simple promo banner

Shepherd's Pie, Lightened Up

4.85 from 108 votes
This lightened up Shepherd's Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes is perfect for all you meat and potato lovers out there!
Course: Dinner
Cuisine: American
Shepherd's Pie
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Yield: 6 servings
Serving Size: 1 /6th of pie



  • 1-1/2 pounds Yukon Gold potatoes, peeled, diced
  • 3/4 cup chicken broth
  • 2 tablespoon reduced-fat sour cream
  • salt and pepper
  • paprika


  • 1 lb 95% lean ground beef
  • 1 teaspoon olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 ounces mushrooms, diced
  • 10 ounces frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
  • 2 tablespoons flour, or use GF flour
  • 1 cup fat free beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly rosemary leaves, chopped
  • 1 teaspoon freshly thyme leaves, chopped
  • kosher salt and black pepper, to taste


  • Preheat oven to 400°F.
  • Boil potatoes in a medium pot of salted water until cooked and soft.
  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
  • Meanwhile, heat a large deep skillet over high heat and brown the meat, season with 1 teaspoon salt and pepper to taste. Cook, breaking the meat up with a wooden spoon as it cooks, about 5 minutes. When cooked, set aside on a plate.
  • Reduce the heat to medium-low and add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
  • Add the frozen vegetables, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Whisk together the beef broth and flour then pour over the meat. Cover and simmer on low about 8-10 minutes, until the meat is tender and thickened.
  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika.
  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from oven and let it cool 5 minutes before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



Serving: 1 /6th of pie, Calories: 275 kcal, Carbohydrates: 31 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 331 mg, Fiber: 5 g, Sugar: 3 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

419 comments on “Shepherd’s Pie Recipe”

  1. We loved it. I modified with the veggies we like and a few other ingredients ( like veg broth instead of chicken broth and cream cheese because I had no sour cream)

  2. I made this using ground turkey- otherwise followed exactly. It is very good and i will make it again.

  3. I have made this recipe many times and it is always delicious!!!! Yesterday, I was in a rush so I used prepared cooked and mashed potatoes and did not add the mushrooms – so good!

  4. Love this recipe, made a few personal preference vegetable changes , but cook over and over again.

  5. This was easy and fantastic! I omitted the frozen veggies and used only fresh veggies. I substituted mashed cauliflower for the potatoes. Sprinkled some cheddar cheese on top before I popped it in the oven. I’ll definitely make this again! Thank you!

  6. Delicious! Boiled the potatoes in my dutch oven and then after transferring the potatoes, cooked my meat mixture in the same pot. Added the mashed potatoes (subbed plain greek yogurt for the sour cream) on top with a sprinkle of cheese and popped in the oven since the dutch oven was oven proof.
    Didn’t have celery or mushrooms on hand but everyone liked it a lot!

  7. This was the best Shepard’s Pie I have ever made. The potatoes were delicious and the meat filling was light and flavorful.

  8. This is so good! Per hubby, does not taste diet! I followed the recipe to a tee, the only difference being that I used the beef broth for the mashed potato mixture as well.

  9. I was hoping to like this recipe but it just didn’t appeal to my tastebuds. I made it exactly as directed, so I’m thinking it might have been the fresh thyme that I didn’t care for. Oh well, Gina shares so many delicious recipes with us, so I won’t be at a loss finding another tasty one to enjoy!

  10. I’ve been OBSESSED with ground chicken, so I subbed that. Also cut the recipe in half because it’s just me. This is absolutely delicious! Exactly what I wanted, and I was not disappointed.

    I will admit, I used the instant mashed potatoes just because I was feeling a little lazy, and it worked LOL. I know homemade are much better, but if you want to save some time, it’s still delicious.

    I will definitely bookmark this recipe and make it again!

  11. This is my third time making this Shepherd’s Pie – it is delicious! I used frozen corn and peas but added fresh carrots. The first and second time, I used the celery and mushrooms but I didn’t add them in this time. I added a bit of melted butter and paprika on top before putting it in the oven. Great recipe Gina!!!

  12. I made this recipe today for my husband and I. It was absolutely delicious! I made some modifications for what we had in the house and our spice preferences, but the baseline steps were fantastic! Especially for the filling! Yummy! Thanks so much! 🙂

  13. This is one of our family favorites. I first made it a couple years ago, and then I made it again last night and we’d forgotten just how good it is. 🙂

  14. Easy to make . I divided it into 6 individual casserole dishes and freeze. I take it out in the morning when I know it’s going to be a busy day!
    Delicious; one of my husband’s favorites!

  15. I cooked this ahead as we had some guests visiting England from Hawaii. We all enjoyed it, apart from my English husband who says cottage pie doesn’t have any tomato. Time consuming, but easy. The Americans liked it!

  16. Avatar photo
    Georgie Bocian

    I made this for St. Patrick’s Day but I used Turkey because my husband needs to cut back on his red meat. I also used all chicken stock and used arrowroot flour. This recipe was easy and delicious.

  17. We enjoyed this for our St. Patrick’s Day dinner! However, I agree with the other reviews in regards to the prep time. It definitely took me much longer than 10 minutes.

  18. My go-to St. Patrick’s Day meal, and I make enough for double, for it freezes really well. I love Skinnytaste recipes and this is a family favorite. Thank you, Gina!

  19. Very good version of Shep pie. I used Bison 90% lean meat and yellow potato’s since that was all I had on hand. Definitely a winning recipe! Thank you!

  20. We make this regularly and it’s so amazing! Started using IMpossible meat because one of my daughters is vegetarian and it’s still fabulous!

  21. Avatar photo
    Julie Raymond

    Omg! This was so good and so easy! I meal prepped these into individual containers and didnt bake them so i can bake them “fresh” each night this week. My only regret is not making more because my husband was eyeing them and i have a feeling they will disappear quickly. Next time i will definitely double the recipe and make a large one to freeze. You are the best gina! I love all of your recipes

  22. OMG, this is probably my favorite skinny taste recipe yet, and I’ve been cooking Gina’s recipes for years! I’m not sure how I never came across this one! Great way to use up venison in the feezer:)

  23. This was very good. I wasn’t sure what size casserole to use, and prep time was way off for me, but overall this is a keeper!😊

  24. Excited to try this!  About how long do you recommend boiling the potatoes before checking for softness?  Thanks!

  25. This is my absolute favorite Shephard’s pie recipe! I would allow a little more time for the prepping but otherwise it is perfect as is!

  26. This is the go-to recipe I always use when making meals for families that have a new baby, those recovering from illness or surgery or for families after a funeral. Every time it has been made, I always get compliments on the superb recipe. It is a great comfort food, fabulous recipe and this is the perfect recipe for needed comfort soul food during a life event. If you are in need of a meal to take to someone, this is THE recipe!!!! Can’t recommend it enough!!!

  27. Lots of flavour n this shepherds pie. Definitely a keeper.  Tweeted a few things. Doubled the tomato paste and the Worcestershire.   

    1. I only ever make this with ground turkey or chicken. I also don’t add sour cream to the potatoes. I do add a tsp of butter though. One of my favourite recipes! I wish she would indicate the difference in fat value when subbing ground chicken for beef.

  28. Avatar photo
    Tammy Herrin

    Add at least 25 minutes to prep time. This is needed to wash, peel, and cut potatoes, onion, and celery

  29. This was so good! My very picky son had three helpings and asked me if he could have more later when he wasn’t so full. Husband loved it too. I omitted celery and mushrooms and used a chopper to chop the onions extremely small. Used Russett potatoes because that’s all I had. I may try this next time with a meat substitute (such as beyond burger) for a meatless meal.. Thank you for this amazing recipe, Gina! 

  30. Delicious!! So flavorful- my family did not miss all the butter and fat in traditional shepherds pie.  Thank you also for the PP link directly to WW!  That is such a great feature. 

  31. Avatar photo
    Valentina Sacco

    This was great ! Made extra for when baby # 2 arrives. But I have a question, when I freeze it do I thaw it out the night before or bake from frozen? Is it same temp? 400 for 30 mins? 

  32. Avatar photo
    Heather McGrath

    This was fantastic and I can hardly wait to make it again! I did personalize it a bit. I added a bit of white wine to meat and veggies and thickened it with cornstarch. I also love turkey and summer savory so used a fair amount of this and it tasted like Christmas dinner. For the top, I had butternut squash so I baked, scooped and mashed it up and did not have to add anything to it before putting on too of meat/veggie mixture. This was great served with cranberry sauce too!

  33. Freaking. Outstanding! Used turkey, not beef. Couple of other adjustments based on what I had plus 50% more vegetables. Used FF Greek Yogurt intead of sour cream. Added a thin layer of part skim mozzarella. Best. Ever. 

  34. Finally tried this recipe tonight and it was a huge success. To increase the veggie content, I reduced the ground beef by half replacing it with minced carrots (done in my food processor). The carrots simulates the texture and takes on the taste of beef. I also increased the quantity of mushrooms and frozen veggies. We all loved it. The sour cream added to the mashed potatoes made it deliciously creamy.

    Another skinnytaste success story! Never been disappointed by anything here 🙂

  35. Spices are good.
    Trying this next time with Sweet Potatoes on top and exclude the sour cream. Adds more fiber. I also might try adding some no sugar BBQ sauce as a variation.

    Size of dish should be listed.

  36. Would love to try this but I’m not sure I have a dish that’s a good size to use. What size casserole dish would you recommend? Thank you!

    1. I used 2 regular sized casserole dishes that I had. Once you spread the veggies on the bottom of the pan, then you can judge what kind of dish to use.

      1. This is so tasty! I followed the recipe as is. The fresh thyme and Rosemary made this dish so savory and delicious. 

  37. Avatar photo
    Gayle Johnson

    Very easy to make and delicious. I used refrigerated mashed potatoes to reduce labor and time.  Will definitely make again. 

  38. Real tasty pie. Very good recipe. Will make it again. My family devoured it. Thanks foe sharing.

  39. Gina, thank you for this!  I’ve always wanted to make my Irish hubby a yummy, healthy st paddy’s day meal and tonight I did!  While he has had the authentic, he loved this and holy cow – so did I. It is labor intensive so if you are on a time constraint make it ahead of time and cook later. 
    I halved it tonight so a serving and a half a piece, but that was actually a lot. Next time I will probably do 2/2/2 dinner, lunch, freeze. 
    Made it all as stated. 😋

  40. Dumb question, is it 1 & 1/2 lbs of potatoes? Meaning your “-“ icon in 1-1/2 is & as in 1 & 1/2?
    Sorry 🙁

  41. My husband usually makes shepherds pie so I sent him this to try.   Came out awesome and we made the mashed cauliflower instead of potatoes.   Wouldn’t know that it wasn’t potatoes.  Another great recipe Gina!!

  42. Avatar photo
    Sylvia Jeanson

    This is the best Shepards Pie. My family loves it. I wouldn’t change a thing in this recipe.

  43. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ Hubby is a huge fan of Shepherd’s pie! He wasn’t too happy at all about going on a diet with me but enter Gina and her amazing gift to turn something completely unhealthy in to something scrumptious AND figure friendly! My man will eat eggs and fruit all day just so he can have a double portion of this for dinner! Thank you, thank you, thank you! 

  44. Delicious and soothing on a cold rainy day!  I found this recipe easy to follow. I did have to ad lib on the veggies to use what I had by chopping and sautéing:
    Frozen grilled asparagus, fresh orange bell peppers, carrots and fresh onions. 

    I also used russet potatoes for the mash. 

    Also did not have the recipe seasonings except for salt and pepper. Used that sparingly. And salted to taste once served. 

    It was still delicious.  My fussy husband is even willing to have leftovers!

  45. I cannot help but say that Shepherd’s Pie must be made with lamb! I am an Australian and this would be described as sacrilege!! It’s the same in the UK. If beef is used, it should be called Cottage Pie. Could the name of the recipe be changed? Enough of that – the recipe (with leftover roast lamb substituted for beef) is excellent. I am working my way through pretty much all Skinnytaste recipes and all have been fabulous – thank you so much.

  46. This was so good!  We used leftover mashed potatoes and corn from Thanksgiving and a pound of turkey sausage.  I also added in some red wine I had open—delish!

  47. Being of English origin this is a staple in our house – but I always use leftovers (except for Fisherman’s Pie) leftover roast meat with juices, always add tin baked beans to every pie, and creamed corn to chicken, leftover pumpkin is mashed with potatoes to which I always add a handful of cheese. If there is stuffing from the chicken I dot the top of the pie with it – don’t mix in. Variety is endless , use whatever is around, and comfort is boundless.

  48. Love this recipe, but we have two vegetarians in our house. Could I replace the meat with portabella mushrooms and still have it freeze well?

  49. OMG – I love this meal. It is the perfect meal for a rainy fall day. It has plenty of flavor, and the last 2 minutes of broiling really seal the deal. I only cook for two, so when I make this I make an 8×8 for now and freeze the other for nights I don’t feel like cooking. 

  50. Recipe doesn’t say when to mix the meat back in to the veggie mixture? Obviously I figured it out, but just a note.

    1. I froze mine a few weeks ago. I thawed it this morning and it’s now in the oven. I’m waiting until it’s done baking to sew how the potatoes faired.

    2. Ok so the potatoes looked funky when I took the dish out of the freezer and thawed it. But once it baked, they potatoes ended up nice and creamy. After completely thawing I baked it at 400 degrees, uncovered for 30-35 minutes. I hope this helps you!

  51. This is a family (and kid) favorite! To save time, I use instant mashed potatoes (still throw in some light sour cream) and you would never know the difference. Great recipe!

  52. A keeper! Added Lipton onion soup mix for flavor. Also used frozen petit peas and carrots. Omitted the mushrooms and doubled the tomato paste. Also used ground turkey instead of beef. Will make again. Thanks so much for sharing!!!

    1. Forgot to mention, doubled the recipe and cooked on our outdoor grill to keep the house cool. Cooked onions and ground turkey on direct heat, then after adding the additional ingredients shifted my enamel pot with all ingredients to indirect fire 45 minutes @ 365 degrees. 

  53. I made this and used a large high side skillet. Topped the mixture right in skillet with potatoes- one less thing to wash. Family loves it

  54. I judge success by my husband going back for seconds — this one is a winner !  I used ketchup in place of the tomato paste which worked out great.  This took a little more time so I might make it a day ahead or during the weekend. This was truly a hearty comfort meal which I will make again.  

    1. Thanks Chesco

      I did not have and tomato paste so i went to the comments to see what people did and you were right at the top thanks for the tip of using ketchup I always read the comments after the recipe because you get great suggestions

  55. Can’t wait to try this! I know you mention you can swap in mashed cauliflower instead of potatoes, but does anyone know how much you’d need? I’ve got the 12oz Birds Eye Frozen Mashed Cauliflower – will that be enough? TIA!

    1. That’s what I use every time, and it’s SO good! I use 2- 12oz cartons of BE mashed cauliflower.

  56. Hello… if I don’t have tomatoe paste, will that ruin the dish? I’m pregnant and trying to make things with what we have to avoid going to the grocery store. 

  57. The casserole dish in the video is oval-shaped, but would a 9 x 13 be the right size? Or would it be more of the square-shaped 8 x 8 dish?

  58. This is hands down the best meal! It has become a weekly dinner for us and we cannot get enough!
    I want to make this for my sister who is pregnant so she can freeze it and make it one night once the baby is born. Do you need to thaw or can you just pop in the oven? Do you still bake at 400? For how long?

  59. Delicious and easy! Perfect for when I’m craving comfort food and the fact that it’s only 5 Smart Points per serving is the best part! Really great as leftovers too. 

  60. Avatar photo
    Cameron & Tanya Lavender

    This recipe is a regular weekly thing at our house September through & including April when the weather is cool/cold. It’s fantastic as written but I do play around with it some, using what I’ve got on hand.. I’ve made it with pureed cauliflower & it’s good, but tonight I made it with ground turkey & topped it with pureed butternut squash (zero points in those for WW folks)! OMG! To die for! Thanks Gina for the awesome recipe(s). Love your site & cook from it at least 3 nights a week. Share the site with friends all the time. Thanks again.

  61. I made this after Thanksgiving (Canadian) to use up a bunch of leftover mashed potatoes. I also used ground chicken as that is what I had. It was soo delicious! Good thing I packed some for my lunch the next day before I served dinner because my husband went back and ate the rest of the pan!

  62. Instead of baking, would it be ok to put in the slow cooker on high for 4 hours after sautéing everything?

  63. Avatar photo

    Being a “Brit” and growing up with this meal, you have really out done yourself, Gina. It is the “BOMB” and what I will use from now on.♥

  64. Avatar photo
    Jennifer York

    I swapped out half the potatoes for cauliflower. Cooked with the potatoes, and run through a food processor to get it all super smooth. Can’t taste the difference.

  65. This looks delicious! I’d like to make this and put it in the feeeser until I’m ready to bake it. Maybe a weeks tops. Would I still put the potatoes on top or add that last? Do I need to thaw it first? 

    Thank you!!

  66. Delicious? My only criticism is that this recipe takes WAAAAAY longer than 10 minutes to prep, It took me longer than that to just peel and cut the potatoes and chop the other vegetables.

  67. Just put it in the oven.  Cant wait to try, QUESTION:  the prep time on the recites I’ve tried here seems to be quite different from the reality.  For example, this recipe took prob an hour and 10 minutes. 

    1. Has anyone cooked this from frozen? Would you recommend thawing it first? Covered or uncovered? Time and temperature? Any advice is helpful!

      1. I made this tonight and followed skinnytaste recipe. Next time I think that I’ll use some fresh veggies instead of the frozen. Easy, delicious and yummy on a cool winter’s night. Great comfort food.

  68. This recipe was delicious. My French Canadian mother used to make it with just 3 ingredients and I still love it to this day. She browned her lean beef with garlic and onions (to taste), then put hat in that first layer, then came either of plain canned or frozen corn or a can of creamed corn, and lastly a layer of mashed potatoes, with lots of butter, salt and pepper (scant). Bake at 350 for 30 minutes. Serve as is, or with catsup or gravy.

  69. Delicious cottage pie!!
    Very yummy and easy. I like that it can be prepared ahead. The name is incorrect. Shepherd’s pie is made with lamb. Any other meat and it is Cottage Pie.

    1. Gina directly says this four lines in…

      “Shepherd’s pie, a meat pie topped with mashed potato is traditionally made with lamb, when made with ground beef it’s actually called a cottage pie.”

  70. Avatar photo
    Heather Linteo

    Can you please advise what size casserole dish you used. Several people have asked and I am curious as well. I ended up just spreading the potatoes on top of my meat mixture in the pan and putting it in the oven. One less dish to clean is always a plus.

  71. I also wonder how this is 5 points. Any way I put it into my calculator it is 7. I notice this with quite a few recipes. Am I doing something wrong?

    1. Hi Mary. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  72. I am so excited to find this recipe — this is my husband’s favorite and he always wants me to buy it at Costco where it is a nutritional nightmare! One question … I am using ground turkey (93% lean) so I put everything into the recipe builder to see if it changed the points. Even though a pound of 93% lean ground turkey is one point less than a pound of 95% lean ground beef, the recipe builder gave me a points value of 6 points. Still a “good deal” in terms of points, but I’m confused as to how you got 5 points using the recipe builder. Thanks!

  73. This is absolutely delicious! It was perfect for a snow day—warm, comforting, and tasty! I substituted ground turkey for beef, and chicken broth instead of beef broth. I will definitely be making this again! 

  74. SO GOOD!!!! You will not regret making this. Follow the recipe exactly, just be careful not to undersalt. My boyfriend and I are now obsessed, added to my recipe book 🙂

  75. I made this tonight and it might be my favorite recipe on your site (and I’ve made many of them).  Perfect winter dinner. 

  76. This recipe is FANTASTIC, and simple to make. I made it with ground turkey instead of beef (simply what I had on hand), and it was delicious (and husband approved!). The leftovers almost tasted better than when it came out of the oven. I will certainly be making this one again!

  77. This looks really good and I’m going to make it. What size casserole dish is needed? Is it a 9″ x 13″?

  78. 2nd time making this and it was great again.  I halved the recipe and it’s perfect for two people plus some. 

  79. Can I make this as a freezer meal? I am making a bunch of freezer meals as I am pregnant and want to have meals prepared for when baby arrives.
    How do I modify this to make it freezer ready?
    Anyone want to suggest other freezer meal recipes that are healthy that would be highly appreciated.

  80. Avatar photo
    Andrea Westfall

    Does anyone know how many points this would be on the “old” Smart Points? (Pre-Freestyle). I think the only different would be the lima beans and corn being points. Maybe 6?

  81. I made mine with ground bison. Very good and filling! You don’t feel like you are missing out on anything,

  82. Pingback: Menu- March 19th – 26th – Bobbie Lane

  83. Avatar photo
    Mardy from Edmonds

    I doubled this recipe for a family dinner last night and am pleased to report, 2nds AND 3rd were had by all!  This is a keeper!  The only subs I made were vegan sour cream for my dairy free MIL, and fresh green beans and carrots for the frozen.  Thanks Gina!!

  84. Really good! I upped the seasonings a bit and did 1lb Yukon and 1 Head cauliflower for the top (boiled it all together and mashed it together with the method noted in the recipe). So delicous! Thanks for all the great recipes!

  85. The potatoes in this dish are magical. So happy to have this lightened up version to serve on St. Patty’s Day! A little more time intensive, but, I made 1.5 x and it will freeze well.

  86. Thank you so much for this recipe! We made it for dinner earlier this week, and it is, hands down, the best Shepherd’s Pie I’ve ever had. It gets even better overnight in the fridge as the seasonings blend a bit.

  87. Just FYI, Shepherds pie is made with lamb (hence the name), it’s called Cottage Pie if you make it with beef.

    1. Interesting.. I have never seen a Shepherd’s Pie that was made with lamb – only beef! And I’d never even heard of a Cottage Pie. 

      1. We make both in the UK/Australia but the names are important since shepherd’s herd sheep, not cows!