The Best Ever Shepherd’s Pie with Creamy Mushroom Gravy

I remember rainy Sunday afternoons when the whole house felt cozy and quiet. The smell of something savory baking was the only thing that could get us out of our pajamas. My grandmother always made her famous cottage pie, but I’ve elevated that classic with this incredible Shepherd’s Pie with Mushroom Gravy.

This isn’t just a basic casserole; the deeply savory, umami-rich mushroom gravy truly sets this version apart. It transforms a simple dinner into hearty, elegant comfort food that is perfect for cold weather or family gatherings.

If you are looking for a foolproof, tested recipe that the whole family will adore, stop scrolling! This Shepherd’s Pie recipe is the perfect easy dinner solution you need tonight, promising delicious flavor and minimal fuss.

What You Need

You only need a few simple pantry staples for this recipe! Check the full printable recipe card below for detailed measurements of the ground lamb, hearty vegetables, and gravy ingredients.

Variations & Substitutions

This recipe is highly adaptable to dietary needs or what you have on hand.

• Meat Swap: Use ground beef (making it Cottage Pie) or ground turkey for a lighter version. If using lamb, look for high-quality, grass-fed meat.
• Make it Gluten-Free: Substitute the all-purpose flour in the gravy with a GF blend or use cornstarch (slurry) for thickening.
• Add Cheese: Stir 1 cup of sharp cheddar or Parmesan into the mashed potatoes for extra tang and richness.
• Vegetable Boost: Feel free to add diced celery, corn, or diced bell peppers to the filling mix.

Storage & Freezing

Shepherd’s Pie is excellent for meal prepping! Here is how to store your leftovers safely.

• Refrigerate: Store cooled leftovers, covered tightly, in the refrigerator for up to 4 days.
• Freezing Baked Pie: Cool completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven (covered) until piping hot.
• Freezing Unbaked Pie: Assemble the pie, cover tightly, and freeze. When ready to bake, remove the foil and bake directly from frozen, adding about 30–45 minutes to the total bake time.

FAQ

I hope this Shepherd’s Pie with Mushroom Gravy brings as much warmth and comfort to your table as it does to mine. Don’t forget to save this recipe!

Pin this for later! Happy cooking, friends!

Ultimate Shepherd’s Pie with Creamy Mushroom Gravy

A delicious homemade recipe, perfect for any occasion. Tested and approved!

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Portions: 6

Calories: 320 kcal

Recipe

Ingredients

1x 2x 3x

• 2 lbs Russet potatoes, peeled and quartered
• 1/2 cup whole milk or cream
• 4 tbsp butter, divided
• 1/2 tsp salt (for potatoes)
• 1 tbsp olive oil
• 1 lb ground lamb (or beef)
• 1 cup chopped yellow onion
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup frozen peas and carrots mix
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Instructions

• Step 1 Preheat oven to 400°F (200°C).
• Step 2 Boil potatoes until tender. Drain well and mash with milk, 2 tbsp butter, and salt until smooth. Set aside.
• Step 3 Heat remaining 2 tbsp butter and olive oil in a large skillet over medium-high heat. Add lamb and onion; cook until meat is browned.
• Step 4 Stir in mushrooms and cook until moisture is released and evaporated (about 5 minutes). Add garlic and cook for 1 minute.
• Step 5 Sprinkle flour over the mixture and cook, stirring, for 1 minute. Slowly whisk in beef broth and Worcestershire sauce. Bring to a simmer until gravy thickens.
• Step 6 Stir in frozen vegetables. Season filling with salt and pepper to taste.
• Step 7 Pour filling into a 9x13 inch baking dish. Top evenly with the mashed potatoes, creating peaks with a fork.
• Step 8 Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Let rest 10 minutes before serving.

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