Comforting Shepherd’s Pie with Pasta

If you ask me, shepherd’s pie with pasta is comfort food at its finest.

This hearty casserole brings together two beloved dishes into one easy weeknight dinner. Seasoned ground beef and tender vegetables sit on a bed of creamy elbow macaroni, all topped with fluffy mashed potatoes.

The macaroni layer gets tossed in a simple cheese sauce that adds extra richness to every bite. Buttery mashed potatoes spread across the top create a golden finish when everything bakes together.

It’s a family-friendly meal that’s filling enough to satisfy hungry appetites, perfect for those cooler evenings when you need something warm and satisfying.

What Kind of Ground Beef Should I Use?

For this shepherd’s pie, you’ll want to use ground beef with a fat content that’s somewhere in the middle – around 80/20 or 85/15 works great. If you go too lean, your meat filling might end up a bit dry, but if it’s too fatty, you’ll have excess grease pooling in your dish. Don’t stress too much about finding the exact percentage though, since you can always drain off any extra fat after browning the meat. Some stores label their ground beef as “qeema” which is just a finely ground version that works perfectly for this recipe since it creates a nice, even texture throughout your filling.

Options for Substitutions

This recipe is pretty forgiving and works well with several swaps:

• Ground beef: You can easily swap ground beef with ground lamb, turkey, or chicken. Keep in mind that turkey and chicken are leaner, so you might want to add an extra tablespoon of oil when cooking to prevent drying out.
• Elbow macaroni: Any small pasta shape works here – try penne, shells, or rotini. Just cook according to package directions and use the same amount.
• Potatoes: Russet, Yukon gold, or red potatoes all work fine for the mashed potato topping. You can even use sweet potatoes for a twist, though the flavor will be different.
• Cheddar cheese: Feel free to use mozzarella, Monterey Jack, or a Mexican cheese blend instead. You can also increase the amount if you want a cheesier top.
• Chicken stock: Beef stock works just as well here, or you can use water with an extra pinch of salt if that’s all you have.
• Cornflour: If you’re out of cornstarch, just use an extra tablespoon of all-purpose flour instead. It’ll thicken the meat mixture just fine.
• Mustard powder: No mustard powder? Use 1 teaspoon of prepared mustard instead, or simply leave it out – it adds flavor but isn’t essential.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with shepherd’s pie is creating a watery meat layer, which happens when you skip thickening the ground beef mixture properly – make sure to cook off excess liquid and let the flour and cornflour work their magic for at least 2-3 minutes before assembling.

Another common error is adding cold mashed potatoes on top of hot meat, which can cause uneven heating and a less appealing texture, so keep your potatoes warm while preparing the other layers.

When making the macaroni cheese sauce, avoid turning up the heat too high or you’ll end up with a lumpy, separated sauce – keep it on medium-low and whisk constantly until smooth and creamy.

Finally, don’t skip broiling the top for the last 3-5 minutes of baking, as this creates that golden, slightly crispy surface that makes shepherd’s pie so satisfying.

What to Serve With Shepherd’s Pie?

Since this shepherd’s pie is already pretty hearty with the pasta and mashed potatoes, I like to keep the sides simple and fresh. A crisp green salad with a tangy vinaigrette cuts through all that richness and adds a nice contrast to the creamy, cheesy layers. You could also serve some roasted or steamed green beans on the side, maybe with a little garlic butter if you’re feeling fancy. If you want something to munch on while it bakes, some warm dinner rolls or garlic bread are always a good call for soaking up any extra sauce on your plate.

Storage Instructions

Store: This shepherd’s pie with pasta keeps really well in the fridge for up to 4 days. Just cover your baking dish tightly with foil or transfer portions to airtight containers. The flavors actually get better after a day or two as everything melds together.

Freeze: You can freeze this for up to 3 months, which makes it perfect for meal prep. Let it cool completely first, then wrap the whole dish in plastic wrap and foil, or portion it out into freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheat: Cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit dry, add a splash of milk or stock before reheating to bring back that creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 95-110 g
• Fat: 140-160 g
• Carbohydrates: 185-210 g

Ingredients

For the beef filling:

• 1 medium carrot (diced into 1/4-inch pieces)
• 1/2 tsp red chili powder
• 1 large onion (diced into 1/2-inch pieces)
• 2 tbsp ketchup
• 1 tsp salt
• 4 tbsp tomato paste (I use San Marzano)
• 1 tbsp cornstarch (helps thicken the filling)
• 1 tbsp all-purpose flour
• 1 lb ground beef (85/15 blend preferred for best flavor)
• 1 tsp black pepper (freshly ground for more flavor)
• 1/4 cup cooking oil (or vegetable oil)

For the mashed potatoes:

• 1/2 tsp salt
• 1 tbsp butter (I prefer Kerrygold unsalted)
• 1/2 cup milk (room temperature for creamier texture)
• 2 large potatoes (russet or Yukon gold, peeled and cut into 1-inch chunks)
• 1/2 tsp black pepper

For the macaroni sauce:

• 2 tbsp shredded cheddar cheese (extra sharp for deeper flavor)
• 1/2 tsp mustard powder (adds subtle tang)
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour (creates the roux for sauce)
• 1/2 cup chicken stock
• 1/2 tsp salt
• 2 tbsp butter
• 2 cups milk
• 1.5 cups elbow macaroni

Step 1: Prepare Mise en Place and Start Potatoes

• 2 large potatoes
• 1 large onion
• 1 medium carrot

Peel and cut potatoes into 1-inch chunks, then place them in a pot of cold salted water and bring to a boil—this gives you a head start on the longest-cooking component.

While the potatoes cook, dice your onion into 1/2-inch pieces and carrot into 1/4-inch pieces, keeping them separate.

Measure out all your seasonings, sauces, and liquids so everything is ready when you need it.

I like to do my prep work first because it prevents any scrambling once the cooking gets going.

Step 2: Build the Beef and Vegetable Base

• 1/4 cup cooking oil
• 1 large onion
• 1 lb ground beef
• 1 medium carrot
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp red chili powder

Heat the cooking oil in a large pan over medium-high heat until shimmering.

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion turns golden brown and begins to caramelize—this develops deep, sweet flavors that form the foundation of your sauce.

Add the ground beef and carrot, breaking up the meat with a spoon as it cooks for 3-4 minutes until the beef loses its raw pink color and the vegetables begin to soften.

Season with salt, pepper, and chili powder, mixing well to distribute the spices evenly throughout the meat.

Step 3: Create the Beef Filling with Thickening Agents

• beef and vegetable mixture from Step 2
• 4 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tbsp cornstarch
• 2 tbsp ketchup
• 1/2 tsp mustard powder
• approximately 1/2 cup water

Increase heat to high for 1 minute to deepen the meat’s color and caramelize the spices slightly.

Add the tomato paste, all-purpose flour, and cornstarch, stirring constantly for about 1 minute to combine and lightly cook the flour—this prevents lumps in your filling.

Pour in just enough water (about 1/2 cup) to create a thick, saucey consistency, then reduce heat to low, cover the pan, and simmer for 15 minutes.

The cornstarch and flour will thicken the sauce while simmering, creating a rich, cohesive filling.

I use both flour and cornstarch because the combination gives you a filling that’s thick but still tender, not starchy.

Step 4: Cook Macaroni and Prepare Mashed Potatoes

• 2 large potatoes
• 1 tbsp butter
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1.5 cups elbow macaroni

While the beef filling simmers, check on your potatoes—they should be fork-tender by now (about 15-20 minutes total).

Drain them well and return to the pot with butter and room-temperature milk, then mash until you reach your desired consistency (I prefer a slight texture, not completely smooth).

Season with salt and pepper, adding a touch more milk if needed for creaminess.

In a separate pot, bring salted water to a boil and cook the elbow macaroni according to package directions until just tender, then drain thoroughly and set aside.

Step 5: Build the Cheese Sauce and Combine with Macaroni

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp mustard powder
• 2 cups milk
• 1/2 cup chicken stock
• 2 tbsp shredded cheddar cheese
• cooked macaroni from Step 4

In a saucepan over medium heat, melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour, salt, pepper, and mustard powder, stirring constantly for about 1 minute to cook out the raw flour taste without browning.

Slowly pour in the milk and chicken stock while whisking continuously to prevent lumps, then reduce heat to low and stir occasionally for 3-4 minutes until the sauce thickens and coats the back of a spoon.

Remove from heat, stir in the shredded cheddar cheese until melted and smooth, then gently fold in the cooked macaroni from Step 4, ensuring every piece is evenly coated.

Step 6: Assemble and Bake the Shepherd’s Pie

• beef filling from Step 3
• macaroni and cheese sauce from Step 5
• mashed potatoes from Step 4
• 2 tbsp shredded cheddar cheese

Preheat your oven to 180°C (350°F) and lightly grease a casserole dish.

Spread the beef filling from Step 3 evenly across the bottom, then layer the cheese-coated macaroni mixture from Step 5 over the meat, and finally top with the mashed potatoes from Step 4, spreading them gently to create an even layer.

Sprinkle the remaining 2 tablespoons of sharp cheddar cheese over the top, then bake for 20-25 minutes until the top is golden brown and the filling bubbles slightly at the edges.

Let rest for 5 minutes before serving so the layers set slightly and are easier to portion.

Comforting Shepherd's Pie with Pasta

Delicious Comforting Shepherd's Pie with Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 2550 kcal

Ingredients

  

For the beef filling:

• 1 medium carrot (diced into 1/4-inch pieces)
• 1/2 tsp red chili powder
• 1 large onion (diced into 1/2-inch pieces)
• 2 tbsp ketchup
• 1 tsp salt
• 4 tbsp tomato paste (I use San Marzano)
• 1 tbsp cornstarch (helps thicken the filling)
• 1 tbsp all-purpose flour
• 1 lb ground beef (85/15 blend preferred for best flavor)
• 1 tsp black pepper (freshly ground for more flavor)
• 1/4 cup cooking oil (or vegetable oil)

For the mashed potatoes:

• 1/2 tsp salt
• 1 tbsp butter (I prefer Kerrygold unsalted)
• 1/2 cup milk (room temperature for creamier texture)
• 2 large potatoes (russet or Yukon gold, peeled and cut into 1-inch chunks)
• 1/2 tsp black pepper

For the macaroni sauce:

• 2 tbsp shredded cheddar cheese (extra sharp for deeper flavor)
• 1/2 tsp mustard powder (adds subtle tang)
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour (creates the roux for sauce)
• 1/2 cup chicken stock
• 1/2 tsp salt
• 2 tbsp butter
• 2 cups milk
• 1.5 cups elbow macaroni

Instructions

 

• Peel and cut potatoes into 1-inch chunks, then place them in a pot of cold salted water and bring to a boil—this gives you a head start on the longest-cooking component. While the potatoes cook, dice your onion into 1/2-inch pieces and carrot into 1/4-inch pieces, keeping them separate. Measure out all your seasonings, sauces, and liquids so everything is ready when you need it. I like to do my prep work first because it prevents any scrambling once the cooking gets going.
• Heat the cooking oil in a large pan over medium-high heat until shimmering. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion turns golden brown and begins to caramelize—this develops deep, sweet flavors that form the foundation of your sauce. Add the ground beef and carrot, breaking up the meat with a spoon as it cooks for 3-4 minutes until the beef loses its raw pink color and the vegetables begin to soften. Season with salt, pepper, and chili powder, mixing well to distribute the spices evenly throughout the meat.
• Increase heat to high for 1 minute to deepen the meat's color and caramelize the spices slightly. Add the tomato paste, all-purpose flour, and cornstarch, stirring constantly for about 1 minute to combine and lightly cook the flour—this prevents lumps in your filling. Pour in just enough water (about 1/2 cup) to create a thick, saucey consistency, then reduce heat to low, cover the pan, and simmer for 15 minutes. The cornstarch and flour will thicken the sauce while simmering, creating a rich, cohesive filling. I use both flour and cornstarch because the combination gives you a filling that's thick but still tender, not starchy.
• While the beef filling simmers, check on your potatoes—they should be fork-tender by now (about 15-20 minutes total). Drain them well and return to the pot with butter and room-temperature milk, then mash until you reach your desired consistency (I prefer a slight texture, not completely smooth). Season with salt and pepper, adding a touch more milk if needed for creaminess. In a separate pot, bring salted water to a boil and cook the elbow macaroni according to package directions until just tender, then drain thoroughly and set aside.
• In a saucepan over medium heat, melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour, salt, pepper, and mustard powder, stirring constantly for about 1 minute to cook out the raw flour taste without browning. Slowly pour in the milk and chicken stock while whisking continuously to prevent lumps, then reduce heat to low and stir occasionally for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat, stir in the shredded cheddar cheese until melted and smooth, then gently fold in the cooked macaroni from Step 4, ensuring every piece is evenly coated.
• Preheat your oven to 180°C (350°F) and lightly grease a casserole dish. Spread the beef filling from Step 3 evenly across the bottom, then layer the cheese-coated macaroni mixture from Step 5 over the meat, and finally top with the mashed potatoes from Step 4, spreading them gently to create an even layer. Sprinkle the remaining 2 tablespoons of sharp cheddar cheese over the top, then bake for 20-25 minutes until the top is golden brown and the filling bubbles slightly at the edges. Let rest for 5 minutes before serving so the layers set slightly and are easier to portion.