Shepherd’s Pie Meatballs & Mashed Potatoes Recipe


For the Meatballs:

  • 1 lb lean ground beef (or a mix of ground beef and pork)
  • 1/2 cup breadcrumbs (Panko or Italian style)
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Gravy:

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 cup frozen peas and corn mix
  • Salt and pepper to taste

For the Mashed Potatoes:

  • 3 lbs russet potatoes, peeled and cut into chunks
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Make the Mashed Potatoes:

  • Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
  • Drain potatoes well. Return the pot to low heat and add butter.
  • Mash the potatoes until smooth. Gradually add milk, salt, and pepper, mashing until you reach your desired consistency. Set aside and keep warm.

Make the Meatballs:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, combine ground beef, breadcrumbs, onion, egg, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until well combined.
  • Shape the mixture into 16-20 meatballs.
  • Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides (they don’t need to be cooked through). Remove from the skillet and set aside.

Make the Gravy:

  • In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion, carrot, and celery. Cook, stirring occasionally for 5 minutes, or until softened.
  • Sprinkle flour over vegetables and cook for 1 minute.
  • Gradually whisk in beef broth, Worcestershire sauce, and thyme. Bring to a simmer, then reduce heat and cook until thickened (about 5 minutes).
  • Stir in peas and corn. Season with salt and pepper.


  • Add the meatballs back to the skillet with the gravy.
  • Spoon the mashed potatoes evenly over the top, spreading to the edges to create a seal.
  • If desired, sprinkle with extra herbs or a light layer of shredded cheese (cheddar or parmesan work well).


  • Bake for 20-25 minutes, or until the potatoes are lightly browned and the filling is bubbly. Let rest for 5-10 minutes before serving.


  • Customization: Add your favorite vegetables to the gravy like mushrooms or bell peppers.
  • Flavor Boost: For more richness, deglaze the pan with a splash of red wine after browning the meatballs, then reduce it before adding the flour.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Enjoy your delicious Shepherd’s Pie Meatballs!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *