A Savory Sheperd’s Pie for the Winter!

Filled with beef, mixed vegetables and topped with warm, creamy mashed potatoes, this traditional Shepherd’s Pie from the Pioneer Woman is your go-to comfort food recipe. Serve warm or freeze for later. Either way, it’s sure to please be a crowd-pleaser!


  • 1 pound Ground Beef (I Used 85/15, Use Leaner Beef If Desired)
  • 1-1/2 cup Chopped Yellow Onion
  • 3/4 cups Chopped Carrot
  • 1/2 cup Pea (I Used Frozen)
  • 1/2 cup Corn Kernels (I Used Frozen)
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 Tablespoon Fresh Thyme Leaves
  • 1 clove Garlic, Pressed Or Minced
  • 1 cup Beef Stock
  • Salt And Pepper
  • 2 pounds Yukon Gold Potatoes, Peeled And Cut Into Large Cubes
  • 1/2 cup Heavy Cream
  • 1/4 cup Milk
  • 3 Tablespoons Butter, Softened Or Melted
  • 1 cup Grated Cheddar Cheese
  • Salt And Pepper



1. Heat a large skillet over medium-high heat, then add beef. Brown beef, about 5 minutes. Then add onion and carrot. Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.

2. Add the peas and corn, and cook for 2 minutes.

3. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears.

4. Add beef stock, then bring the liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce.

5. Remove pan from heat and transfer beef and veggie mixture to an 8×8 baking dish.


6. Preheat oven to 425ºF.

7. To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender.

8. Drain potatoes then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape.

9. Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper.

10. Spread mashed potatoes on top of the beef and veggies in the 8×8 baking dish.

11. Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top.

12. Serve and Enjoy!