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Shepherd's Pie in a white casserole.
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5 from 10 votes

Easy Shepherd’s Pie Recipe

Try this incredible easy Shepherd’s Pie recipe with red wine! This delicious comfort meal is made with hearty ground lamb/beef, vegetables, red wine gravy filling and topped with fluffy mashed potatoes.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 735kcal


Ingredients for Filling:

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 2 large carrots finely diced
  • 3 cloves garlic minced
  • 2 pounds ground lamb or beef
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • salt, pepper to taste
  • 1 cup frozen peas

Ingredients for Mashed Potatoes:

  • 2 ½ pounds Russet potatoes peeled and diced into chunks
  • 4 tablespoons unsalted butter
  • ½-1 cup milk
  • salt to taste



  • Preheat a large oven-safe skillet over medium/high heat and add some olive oil.
  • When it’s hot, add chopped onion and for about 5-7 minutes, or until the onions are soft and caramelized. Add chopped carrots and cook for additional 2-3 minutes, until softened. Add minced garlic and stir for about 30 seconds to release the aroma.
  • Add ground lamb or beef. Break it in smaller chunks and cook until you don’t see any more red pieces, about 8-10 minutes. Then add red pepper flakes, flour and stir. Add tomato paste, stir, and cook for a minute or two.
  • Now we can add red wine, beef broth, Worcestershire sauce, and bay leaves. Stir and bring to the boil. Then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, stir occasionally.
  • When it’s almost done, add frozen peas and cook for a couple of minutes. Taste and season with salt and pepper if needed.

Mashed Potatoes

  • Place diced potatoes in a pot and cover with water.
  • Bring it to boil and cook until the potatoes are fully tender. Drain the liquids and add butter.
  • Using a potato masher, mash the potatoes and gradually add milk until the desired consistency. Season with salt and mix again.


  • Preheat the oven to 425°F.
  • If you are using an oven-safe skillet, leave the filling in it and top with the mashed potatoes in an even layer. If your skillet in not oven-safe, transfer the filling in a baking pan or a casserole and then top with the potatoes.
  • Transfer the skillet or casserole to the oven and bake for about 20 minutes, until the filling is bubbling.


Wine. I prefer to use Cabernet Sauvignon, like Decoy (not sponsored). It’s not expensive and you can drink the rest of the wine.
If you don’t want to use wine, just substitute it with more beef broth. The flavor will be less intense but still delicious. I also tried making this recipe with homemade chicken stock. It has much lighter flavor but still works quite well.
If you want more vegetables in this dish, you can add more frozen mixed vegetables at the same time you would put frozen peas.
How to store? Transfer the leftovers to an air-tight container and refrigerate for up to 3 days. You can reheat it in a microwave or put in a preheated oven and bake at 350°F for about 10-15 minutes.


Serving: 1serving | Calories: 735kcal | Carbohydrates: 48g | Protein: 34g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 129mg | Sodium: 507mg | Potassium: 1525mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3954IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 6mg