Beef Shepherd's Pie is the ultimate kid-approved comfort food with uber-creamy Boursin mashed potatoes, bacon-boosted beef, and perfectly hidden flavor-adding veggies — weeknight-proof and freezer-friendly!
Shepherd vs Cottage Pie (the quick truth):
Traditional Irish or English Shepherd’s pie traditionally uses lamb; beef is cottage pie—but in the U.S. and in my neck of the woods, people often search for “shepherd’s pie” even when they want beef. So I use both terms so you can find dinner faster. Because we're busy. And, we need dinner on the table 20 minutes ago.
Let's get started!
Jump to:
- Pull Up A Chair and Let's Chat!
- What You'll Need
- Swaps and Add-Ins
- Comfort Food 101: Tips and Tricks
- Tools I Actually Use
- Beef Shepherd's Pie (Cottage Pie) Recipe With Bacon and Boursin Mash
- Reheat, Reuse, Rejoice
- Make Ahead (and Freeze) for Busy Weeknights
- You Asked, I Answered
- Who’s Stirring the Pot?
- Hey there!
Pull Up A Chair and Let's Chat!
Think cozy layers of bacon-kissed ground beef, veggies that even the pickiest eater can't detect under a blanket of creamy Boursin mashed potatoes. It’s hearty, nostalgic, and unapologetically real — the kind of meal that fills bellies, quiets a room, and makes you forget about that mountain of laundry for at least 20 minutes.
Let me tell you why this recipe works!
It's busy-parent-ready: make the mash + filling ahead, assemble on the night; portions freeze/reheat super well.
The flavor: bacon render → beef → umami-rich gravy; Boursin makes the mash restaurant-silky and irresistible.
Less mess: bakes in the skillet → to the oven → straight to the table.
Buy Now → What You'll Need
- Ground Beef – Classic comfort base. Lean works best so you don’t end up with a greasy layer under your potatoes.
Bacon – The secret weapon. Adds smoky depth and gives you built-in cooking fat for the beef.
Onion, Carrot, Celery, Mushrooms – The veggie backbone (a.k.a. your sneaky nutrition). Chop fine or pulse in a food processor to save time.
Garlic – Always. No one ever said, “this has too much garlic.”
Tomato Paste – Concentrated umami that thickens and sweetens the sauce.
Flour – Builds the gravy body; swap for GF flour if needed.
Beef Broth – Loosens everything into that rich, spoon-coating gravy.
Dried Herbs: Thyme, Oregano, Sage – Earthy balance for all that beefy goodness.
Frozen Peas – End-of-meal color and freshness boost. - Yukon Gold Potatoes – Buttery texture; perfect for creamy mash.
- Boursin Cheese (Garlic & Chive) – Turns basic mashed potatoes into “holy-cow-that’s-good.”
- Heavy Cream – For the silky factor.
- Parmesan – Gives the top that crispy, golden finish everyone fights over.
Swaps and Add-Ins
- You can use any ground protein you like. Chicken, pork, and even turkey would be great variations.
- Add in any veggie you like for this beef shepherd's pie. This recipe is a great fridge clean out recipe! You can even use a bag of frozen mixed veg to keep it super simple.
- Used mashed cauliflower instead of potatoes!
- If you don't have Boursin, your favorite herbed cream cheese would be great. Likewise, you could stir in a bit of sour cream or Greek yogurt to the mashed potatoes.
- Turn this into a vegetarian's dream and swap the ground beef for lentils.
- I prefer a Yukon gold potato for my mash. You can use whatever potato you have on hand! Anything from a Russet to red potatoes will work!
Comfort Food 101: Tips and Tricks
- Don't skimp on the Boursin. It makes the mashed potatoes so good!
- If you don't use a food processor for the veggies, cut all of them roughly the same size. They'll cook at the same rate.
- Cut the cook time down by using premade or instant mashed potatoes. You can also find pre-chopped veggies or mirepoix in most grocery stores now. Make life easy if your schedule is...scheduling.
- Another time saver is to top the beef mixture with frozen tater tots. You can just break the Boursin up and dollop it amongst the tots.
Tools I Actually Use
Beef Shepherd's Pie (Cottage Pie) Recipe With Bacon and Boursin Mash
Ingredients
Meat and Vegetable Mixture
- 1 med onion
- 2 carrots
- 2 stalks celery
- 8 oz mushrooms
- 1 lb ground beef (or ground lamb) I recommend using a leaner blend for this recipe
- 5 strips bacon diced
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground sage
- kosher salt, to taste to taste
- fresh ground pepper to taste
- 1-1½ cup green peas see note below
Mashed Potatoes
- 2-2½ lbs Yukon Gold potatoes
- ½ cup heavy cream
- 1 round Boursin cheese I used the garlic and chive
- parmesan cheese, for sprinkling on top measure with your heart
Instructions
- Prep the veggies. Peel and cut the potatoes into large chunks. Rough chop the carrot, celery, garlic, and mushroom. Dice the onion.
- Add the carrots, celery, garlic, and mushrooms to a food processor, pulsing they are uniform in shape and size. I like the size of the ground beef grind.
- Add the bacon to a large (oven-safe) skillet on medium-high heat. Once the bacon is cooked, remove it and set aside.
- Add the ground beef (or ground lamb) to the skillet with the bacon fat along with the onion and pulsed veggies.
- While the ground beef and vegetables cook, add the potatoes to a large pot of cold water. Bring to a boil and cook until the potatoes are fork tender - about 15-20 minutes. Drain the potatoes and mash with the Boursin, cream, kosher salt, and fresh ground pepper. Fold in ¾ of the cooked bacon and set aside.
- Add the tomato paste, thyme, oregano, and sage to the skillet with the beef, stirring to combine. Stir in the flour and cook for just a few minutes to remove the raw flour taste. Add the beef broth, whisking to prevent clumps. Simmer for 5-10 minutes.
- Once the sauce has thickened, taste the mixture and check for salt and pepper. Add if you so desire. Gently stir in the peas.
- Dollop the mashed potatoes on top of the beef mixture and smooth out a bit. Top with a healthy shower of grated parmesan cheese.
- Add the skillet into a preheated 350° oven for 30 minutes or until bubbly. Put under the broiler for an optional few minutes to crisp up the top. Remove from the oven, garnish with green onion tops and remaining bacon. Serve and enjoy!
Notes
Nutrition
Try my Beef Pot Roast, Herb Roasted Chicken, or even my One-Pot Chicken and Rice! They'll fill your bellies and make everything right in the world.
Reheat, Reuse, Rejoice
Store the Beef Shepherd's Pie leftovers in the fridge for up to 3 days. To reheat, simply microwave in 20-30 second increments covered with a damp paper towel.
Speaking of leftovers...Need a quick breakfast for the kiddos the next day? Spoon a little of this nostalgic comforting beef and potato mixture onto a flour tortilla, top with a little cheese, and heat. You and the kids will both be super happy!
Make Ahead (and Freeze) for Busy Weeknights
This beef cottage pie with boursin mashed potatoes is a make ahead hero. Make it a day two before baking. When you're ready, pop it in the oven.
You can also freeze the entire recipe for up to 3 months. I suggest covering with a double layer of foil to keep the flavors fresh.
Thaw and bake for a shorter reheat time (30-45 minutes) or bake from frozen when you're ready. If baking from frozen, it will take at least an hour. You're dealing with a block of beef and potatoes, so it's gonna take a bit.
You Asked, I Answered
Is this Beef Shepherd's Pie (Cottage Pie) recipe gluten-free?
This recipe is easily made gluten-free by subbing out the AP flour for your favorite gluten-free blend.
What to serve with the Beef Shepherd's Pie?
Beef Shepherd's Pie is a full meal in one dish. However, a simple salad and a side of bread would be a perfect addition to this classic comfort meal.
Try my:
Classic Wedge Salad
Grilled Caesar Salad
No Knead Bread
Beer Bread
Simple Green Salad
Thank you!
Made this Beef Shepherd’s Pie? Snap a pic, tag me @RufusForReal on Instagram or TikTok, and leave a ★ review below—nothing makes my day like seeing your kitchen wins!”
Happy Cooking!
-Rufus
For more cozy meals, have a look at my top 10 Comfort Food Recipes!
Who’s Stirring the Pot?
Hey there!
Hey, I’m Rufus — the one behind the skillet. Around here, I turn real-life chaos into comfort food that actually fits between work, homework, and “what’s for dinner?” panic. No pretense, no truffle oil — just big flavor, a few shortcuts, and the occasional splash of cream where it counts. If this Beef Shepherd’s Pie hit the spot, stick around — I’ve got plenty more easy wins waiting in the oven.
Rhonda L says
excellent take on shepherd's pie! it has everything in it! sooo good and hardy!
Rufus says
Thank you, Rhonda!