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Are you looking for an easy, comfort food weeknight meal? Look no further – No Bake Shepherd’s Pie is the perfect solution. This delicious dish takes under 30 minutes from stove to table. This recipe is made with budget-friendly ingredients and satisfies even the hungriest eaters. 

This classic dish is also incredibly customizable for your picky eaters. I will break down the simple steps to make this delicious, no-bake stove top version of shepherd’s pie so that you can serve a delicious weeknight meal in no time. 

black skillet with shepards pie, mashed potatoes and cheese on top
No Bake Shepard’s Pie

🍽 Make It A Meal

This shepherd’s pie is a hearty main dish, so you will only need to add a light, fresh Green Jacket Salad, warm Beer Bread, and Homemade Brownies with a scoop of vanilla ice cream.

What Is Traditional Shepards Pie?

Shepherd’s pie, also known as cottage pie or Irish pie, is a meat pie mixture of chopped vegetables, ground lamb, or ground beef in a rich gravy topped with mashed potatoes. It is baked in a deep pie dish and then topped with cheese when serving. The recipe originated in the late 1700s when money was tight for peasant workers in Irland. The pie was a great way to use every bit of food on hand in one dish. It is the ultimate comfort food!

No Bake Shepards Pie 😋

You will like that this skillet shepherd’s pie recipe is budget-friendly, using inexpensive frozen veggies and ground beef for a hearty dish. It’s also a great recipe to use up leftovers. Cooked carrots, peas, corn, or mashed potatoes can all be used instead of frozen vegetables. The best part is it’s a classic comfort food that the entire family will love.

What You Need To Make Shepherd Pie

ingredients to make no bake shepherds pie
Grocery Items Needed To Make Shepards Pie

Filling

  • Lean ground beef: I use 90/100. It would not be good to have a lot of grease in the pie filling. 
  • Onion: Yellow or white onion chopped into dime size pieces. My favorite is a Vidella. 
  • Garlic: Do not use the already chopped-up jar kind. It really makes a difference in flavor if you mince your own. 
  • Herbs: I used dried parsley, thyme, and rosemary. It would be good to double the measurements in the recipe if you have fresh herbs. Be sure to chop them very finely. 
  • A-1 steak sauce: Store brand or your other favorite steak sauce is fine. 
  • Beef broth: You can also use beef stock or beef bone broth in a box or can. 
  • Frozen: I found a bag of frozen peas, carrots, and corn at my grocery. However, you can buy individual bags and measure out a total of 18 ounces. 

Mashed potatoes

  • Russet potatoes – peeled and cut into 2-inch cubes. You can also use red potatoes or Yukon gold.
  • Dairy: For the richest flavor, use real butter and half & half versus milk. 

⭐️ See the recipe card below for full recipe ingredients and measurements. 

Non-Dairy Mashed Potatoes

If you have a family member that is dairy sensitive, be sure to try my Creamy Non-Dairy Mashed Potatoes. 

Let’s Make Shepherd’s Pie!

In a large cast iron skillet, add the olive oil. Heat the oil over medium-high. When the oil is hot, toss in your onions and cook unit they are slightly wilted. 

onions in black skillet
Cook onions in olive oil over medium heat

Next, add the fresh minced garlic. Stir and cook for 1 minute. *Note: We didn’t add the garlic initially because onions take longer to cook, and the garlic would get to brown.

onions and garlic in black skiller
Add garlic, and cook until soft.

Add ground beef, and break apart the meat while stirring. Cook until the pink is gone in the ground beef.

hamburger, onions and garlic in black skillet
Add ground beef, and cook until the pink is gone.

One of my favorite kitchen tools is this heat-resistant meat chopper. It helps break up large hamburger clumps, which makes a perfect crumbled meat for this dish.

Add tomato paste and flour. Stir until all the ingredients are combined and create a thick paste.

Cooked hamburger with tomato paste and flour
Add flour and tomato paste.

Add Worcestershire sauce, A-1 sauce, parsley, rosemary, thyme, salt, and pepper. Stir and allow to cook on medium-low heat for 5 minutes. Be sure to stir a few times during the cooking process, so the meat does not stick. If it does, turn your heat down a bit. 

seasonings on top of hamburger in skillet
Add herbs and spices.

Stir in beef broth.

beef broth in cup over meat mixture
Pour in beef broth.

 Add frozen peas & carrots and frozen corn. Stir and then reduce the heat to medium-low. Cover and allow to simmer for 10 – 15 minutes so the veggies can cook.

frozen peas, carrots, corn on meat mixture
Add frozen corn, peas, and carrots.

Then, turn the temperature to warm so the filling will remain warm until you are ready to top with mashed potatoes. 

cooked shepherd's pie meat mixture
Allow to simmer on low.

Making Creamy Mashed Potatoes

  1. Bring a large pot of water to a rolling boil over high heat. 
  2. While the water comes to a boil, peel and slice potatoes into 1 1/2-inch thick chunks. Place the potatoes in a bowl of cold water for five minutes. This breaks down the starch so the cooked potatoes will not be gummy or gluey. 
  3. Place drained potato pieces in a large pot of boiling water. The water should be an inch or so above the potatoes. Bring the pot back to boiling again, then reduce the heat to medium-high and simmer the potatoes until they are fork-tender. (stick a fork easily into a potato) Cooking time should take about 15-20 minutes. Be sure to check tenderness often towards the 15-minute mark. You don’t want your potatoes to break apart. 
  4. Drain the potatoes and shake the colander to remove all the liquid. Place your potatoes a stand mixer bowl. Add butter, garlic powder, salt, pepper, and half and half.
mashed potato ingredients in bowl
In bowl add cooked potatoes, salt, pepper and butter.

🥔Tip: Be sure not to over-mix. Doing so will make your mashed potatoes gummy and thick. 

mashed potato in mixing bowl
Whip potatoes and then add cheese.

Finally, mix in 1 cup of shredded yellow cheese. 🧀 You are now ready to assemble your shepherd’s pie.

If you like chunky mashed potatoes, use a potato masher. Place drained potatoes, butter, garlic powder, salt, pepper, and half and half back into the cooking pan. Mash your potatoes until smooth and creamy.

Assembling the no-bake shepherd’s pie

  1. Remove your cast iron skillet with veggies and beef mixture from the heat. 
  2. Top the meat and vegetable mixture with the warm mashed potatoes. 
  3. Sprinkle the remaining shredded cheddar cheese over the top. Sprinkle on chopped green onion or fresh chopped parsley. 
  4. Serve warm, and enjoy!

Serving Tip

You can assemble the shepherd’s pie in your cast iron skillet, casserole dish, baking dish, or these cute cast iron individual serving pans.

single serving shepards pie with mashed potatoes and cheese on top in a small cast iron skillet
Individual serving-size cast iron skillets are a great serving idea.

Substitutions and Variations Ideas

The beauty of this recipe is that it is versatile to make just how your family will enjoy it most. 

  • Ground meat: Use ground turkey, chicken, venison, or lamb instead of beef.
  • Broth: Beef broth or beef bone broth.
  • Make a low-carb version: On top of the meat mixture, spoon on mashed cauliflower in place of the potatoes.
  • Mix-In options: Change up your frozen veggies. Try frozen green beans, lima beans, or peas.
  • Topping:
  • Mashed potatoes: Use sweet potatoes instead of regular potatoes. If you are in a hurry, you could use leftover mashed potatoes, make instant potatoes or buy them already made in your refrigerated grocery section. 
  • Toppings: Top with parmesan cheese or hot pepper jack cheese.

Freezing or Making Ahead

shepards pie with cheese on top in a freezer container
Shepherd Pie Ready For Freezer

After photographing this post, I froze part of this recipe in individual servings in an airtight container. Quick dinner for me and a happy hubby.

  1. Place shepherd’s pie filling in a freezer-safe container with a snap-on lid.
  2. Top the meat mixture with mashed potatoes and shredded cheese.
  3. Snap the lid on. Label what is in the container and the date you put it in the freezer.
  4. Freeze for up to 3 months.

Thawing and Reheating Tips

  1. For best results, allow the frozen pie to thaw in the refrigerator overnight or defrost in your microwave.
  2. Cover the baking dish with foil and bake at 350 degrees for 30 minutes or until the internal temperature is 165 degrees.
  3. In the last 5 minutes of baking, remove the foil.

Tips for Making The Best Shepards Pie

This is an easy recipe to make, but there are a few tips that will help you serve a great dinner.

Why is my shepherd’s pie soupy?

Shepards pie can be soupy if you do not use enough flour to thicken the meat mixtures gravy. It could also be soupy if you do not drain all the fat off of the meat after cooking. 

I don’t have tomato paste, what else can I use?

If you don’t have tomato paste, you can substitute canned tomato sauce or marinara source. If the meat and vegetable mixture seems thin, add a thickener. Add 1 tablespoon of cornstarch to 1/4 cup of beef broth in a jar. Place a lid on and shake for 30 seconds. Turn your meat mixture up to medium-high heat and stir in your thickener. 

Why is my pie falling apart?

The original recipe was not intended to have nicely formed slices. This pie is meant to be scooped out of the dish with a large spoon when serving. Messy, but oh so good!

Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

gina in the kitchen cooking and image of dishes made by intentional hospitality
No Bake Shepherd's in small cast iron pan
5 from 1 rating

In A Snap No Bake Shepherd’s Pie Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
This delicious no bake shepherd's pie recipe takes under 30 minutes from stove to table. Made with budget-friendly ingredients and satisfies even the hungriest eaters. 

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Filling

  • 2 tablespoons olive oil
  • 1 cup yellow onion , chopped into dime size pieces
  • 3 cloves garlic, minced
  • 1 1/2 pounds lean ground beef, I use 90/100
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons parsley, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon rosemary, dried and chopped finely
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce, A-1 or other store brand
  • 1 cup beef broth
  • 12 oz peas and carrots, frozen bag
  • 1 cup corn, yellow corn, frozen

Mashed Potatoes

  • 2 lbs russet potatoes
  • 6 tablespoons butter, only use real butter for best flavor
  • 1/2 cup half & half
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cups sharp cheddar cheese, save 1/2 cup for topping

Instructions
 

Filling

  • In a large cast iron skillet, add the olive oil. Heat the oil over medium-high. When the oil is hot, toss in your onions and cook unit they are slightly wilted.
    2 tablespoons olive oil, 1 cup yellow onion
  • Next, add the fresh minced garlic. Stir and cook for 1 minute. *Note: We didn't add the garlic initially because onions take longer to cook, and the garlic would get to brown.
    3 cloves garlic
  • Add ground beef, and break apart the meat while stirring. Cook until the pink is gone in the ground beef.
    1 1/2 pounds lean ground beef
  • Add tomato paste and flour. Stir until all the ingredients are combined and create a thick paste.
    2 tablespoons tomato paste, 2 tablespoons all-purpose flour
  • Add Worcestershire sauce, steak sauce, parsley, rosemary, thyme, salt, and pepper. Stir and allow to cook on medium-low heat for 5 minutes. Be sure to stir a few times during the cooking process, so the meat does not stick. If it does, turn your heat down a bit.
    2 teaspoons parsley, 1 teaspoon thyme, 1 teaspoon rosemary, ½ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons Worcestershire sauce, 2 tablespoons steak sauce
  • Stir in beef broth.
    1 cup beef broth
  • Add frozen peas & carrots and frozen corn. Stir and then reduce the heat to medium-low. Cover and allow to simmer for 10 15 minutes so the veggies can cook.
    12 oz peas and carrots, 1 cup corn
  • Then, turn the temperature to warm so the filling will remain warm until you are ready to top with mashed potatoes.

Mashed Potatoes

  • Bring a large pot of water to a rolling boil over high heat.
  • While the water comes to a boil, peel and slice potatoes into 1 1/2-inch thick chunks. Place the potatoes in a bowl of cold water for five minutes. This breaks down the starch so the cooked potatoes will not be gummy or gluey.
    2 lbs russet potatoes
  • Place drained potato pieces in a large pot of boiling water. The water should be an inch or so above the potatoes. Bring the pot back to boiling again, then reduce the heat to medium-high and simmer the potatoes until they are fork-tender. (stick a fork easily into a potato) Cooking time should take about 15-20 minutes. Be sure to check tenderness often towards the 15-minute mark. You don’t want your potatoes to break apart.
  • Drain the potatoes and shake the colander to remove all the liquid. Place your potatoes in a stand mixer bowl.
    6 tablespoons butter, 1/2 cup half & half, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 cups sharp cheddar cheese
  • Add butter, garlic powder, salt, pepper, and half and half.
  • Turn the mixer on medium-low. Whip just until they are all mashed slighlty smooth. Don't over mix, the could get gummy.

Assembling the No-Bake Shepherd's Pie

  • Remove your cast iron skillet with veggies and beef mixture from the heat.
  • Top the meat and vegetable mixture with the warm mashed potatoes.
  • Sprinkle the remaining shredded cheddar cheese over the top. Sprinkle on chopped green onion or fresh chopped parsley.
  • Serve warm, and enjoy!

Notes

Substitutions and Variations Ideas
The beauty of this recipe is that it is versatile to make just how your family will enjoy it most. 
  • Ground meat: Use ground turkey, chicken, venison, or lamb instead of beef. 
  • Mix-In options: Change up your frozen veggies. Try frozen green beans, lima beans, or peas.
  • Toppings: Top with parmesan cheese or hot pepper jack cheese.

 

Serving: 1g, Calories: 524kcal, Carbohydrates: 50g, Protein: 37g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 98mg, Sodium: 1209mg, Potassium: 1444mg, Fiber: 6g, Sugar: 7g, Vitamin A: 5861IU, Vitamin C: 22mg, Calcium: 242mg, Iron: 6mg
Cuisine: American Classic
Course: Main Dish
Author: Gina Dickson

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

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