My cookbook is here! 
by Stella Drivas — November 19, 2025 
This high-protein shepherd’s pie is the most comforting cool weather dinner you can make!
When cool weather settles in, this hearty, healthy Shepherd’s Pie delivers major comfort food feels. It features a rich filling made from ground beef, vegetables and savory gravy, plus a thick topping of cheesy mashed potatoes. Does it get better than that??
Shepherd’s Pie is similar (and often confused with) Cottage Pie. In Australia and England, this beef dish is more commonly called Cottage Pie. What’s known as Shepherd’s Pie there is often made with ground lamb. In the US, because lamb isn’t as popular as beef, what we call Shepherd’s Pie is usually made with beef.
The recipe has two parts, where you need to make the filling and the potato topping separately. But it’s very handy for making ahead of time. Once it’s assembled in the baking dish, it can be kept in the refrigerator for several hours and up to two days before baking.
After the pie is baked and the juices are bubbling at the edges, you absolutely must broil it for a few minutes. This create a cheesy, crispy crust on top and it’s the best part!
If you like this Shepherd’s Pie, you’ll love my Ground Beef Zucchini Bake and my High Protein Italian Pasta Bake!
Thank you for stopping by Hungry Happens! If you decide to make this or any other dish from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Shepherd’s Pie (High Protein)
Equipment
Ingredients
- 1 tbs olive oil, plus additional as needed
- 2 lbs (0.91 kg) lean ground beef
- 1½ tsp fine sea salt
- 1 sweet onion, diced
- 2 medium carrots, diced
- 2 tsp Italian herb blend
- 5 cloves garlic, minced
- 2 tbs tomato paste
- 1 tbs Worcestershire sauce
- 1 cup (236.59 ml) low sodium beef broth, (or chicken broth)
- 1 tbs arrowroot powder, (or tapioca starch or cornstarch)
- 1 cup frozen sweet peas
Mashed Potato Topping
- 2½ lbs (1.13 kg) gold potatoes, peeled and cubed
- Fine sea salt
- 1 cup (100 g) grated parmesan cheese
- ½ cup (100 g) Greek yogurt
- ¼ cup (59.15 ml) whole milk
- ¼ cup (59.15 ml) olive oil
Instructions
- Start by cooking the potatoes: Place potatoes in a pot and cover with cold water. Set over high heat, and once the water is boiling, salt it generously. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain, and return the potatoes to the pot. Let them stand, covered, as you make the filling.
Filling:
- Set a wide skillet over medium-high heat, and once it’s hot swirl in the 1 tbs oil. Add the beef and salt, and cook until the meat is no longer pink, breaking it up with a spatula into crumbles. Use a slotted spoon to move the beef to a large plate, and drain off any fat in the pan.
- Return the pan to medium heat and swirl in a bit more oil if the pan is dry. Add the onion, carrots, and Italian seasoning. Cook until the vegetables are mostly tender, 5-6 minutes, stirring often. Add the cooked ground beef back in and then stir in the tomato paste, garlic, and Worcestershire, stirring constantly for 1 minute, until the garlic is fragrant. Sprinkle on the arrowroot powder and stir to coat all. Pour in the broth and bring to a simmer and cook for a few minutes. Remove from the heat and stir in the peas.
- Scrape the mixture into a 9- by 13-inch baking dish and spread it in an even layer.
- Preheat your oven to 400℉.
Topping:
- Use a masher or hand mixer to mash the potatoes, then stir or beat in the Parmesan, yogurt, milk, olive oil, and ½ teaspoon salt, until smooth and evenly combined.
- Dollop the potatoes over the meat filling and smooth it with a spoon or offset spatula to cover the surface. Garnish with a little more parmesan.
- Bake for 25 to 30 minutes, until the juices are bubbling at the edges and the topping is very lightly browned.
- Switch your oven to its broil setting, and place the pan beneath the heat source. Broil for 2 to 4 minutes, watching carefully, until the topping is lightly blistered.
- Cool for at least 15 minutes before slicing and serving. Garnish with chives or parsley.
Notes
- Make ahead: Once the Shepherd’s Pie is assembled in your baking dish, allow it to cool completely, then cover with plastic wrap and keep in the refrigerator for up to 2 days. When you’re ready to bake, follow the instructions in Step 8, adding an extra 5 minutes if needed.
- To reheat leftovers: Cover the pan in foil and reheat in a 350ºF oven for 15 to 20 minutes, then briefly broil to make the topping crispy. Individual servings also reheat well in the microwave.
This sounds delicious.
Thank you Linet!
I like most of your recipes. I made the salmon with spinach & cream last week. Delicious!!
Thank you Mary!
Yum the best shepherds pie I’ve made.
Flavors were great, lots of meat too even thought I only use 1lb.
Hi Elise, thank you so much for the kind comment! I’m so glad the recipe was a winner!
I also added potatoes to bottom of pan as well as top
but loved your receipt and will try as soon as oven gets fixed
when do you add the meat into the veg mixture, it is not listed in the instructions
Hi Ann, thank you for catching that! I just updated the recipe to include the step..
This was delicious. Thank you for all your fabulous recipes.
Hi Laurel, I’m so glad you liked it!