This shepherd’s pie recipe is the one I reach for when I want a full dinner in one dish and I don’t want to think too hard about it. Ground beef and vegetables cook in a savory gravy, then get covered with creamy mashed potatoes that crisp up golden in the oven. It’s honest comfort food that feeds six without much fuss, and the leftovers are just as good as the first night.

I cook the filling and the potato topping separately, then bake them together so the gravy bubbles up around the edges while the top turns golden and blistered. The whole thing takes about an hour and a quarter start to finish, and most of that time the oven is doing the work, not you. It’s a straightforward dish, but a few details decide whether it comes out great or just okay, and I’ll point those out below.

If you’ve made my beef stew or homemade chili, the filling method here will feel familiar, because it leans on the same trick of simmering a gravy until it coats the back of a spoon. Serve the pie with a slice of golden garlic bread or a simple green salad, and you have a complete meal. The potato topping also works on its own as creamy mashed potatoes if you want to double the batch.

Ingredients

• 1½ lb (680 g) ground beef (85% lean), or ground lamb
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1½ cups low-sodium beef broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 lb (900 g) russet potatoes, peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter, melted
• ½ cup whole milk or half-and-half
• ¼ cup grated Parmesan cheese

Instructions

1. Make the mashed potato topping: Put the potatoes in a large pot, cover them with cold salted water, and bring to a boil. Cook for 15 to 20 minutes until a fork slides in easily, then drain them well and return them to the hot pot. Mash with the melted butter and milk, season with salt and pepper, and stir in the Parmesan. Keep the mash a little looser than your usual side dish, since it firms up as it bakes.
2. Brown the ground beef: Heat the olive oil in a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon and cook for 6 to 8 minutes until it’s browned and no longer pink, seasoning with a good pinch of salt and pepper as it cooks. If there’s a lot of excess fat, spoon most of it off, leaving about a tablespoon in the pan for flavor.
3. Cook the vegetables: Add the onion and carrots to the skillet and cook over medium heat for 5 to 6 minutes until the onion softens and turns translucent. Stir in the garlic and dried thyme and cook for another minute until fragrant. Scrape the bottom of the pan as you stir so the browned bits mix into the vegetables.
4. Build the gravy: Sprinkle the flour over the meat and vegetables and stir constantly for about 1 minute so it coats everything and loses its raw taste. Stir in the tomato paste and Worcestershire sauce, then pour in the beef broth, scraping the bottom well to release any stuck-on bits. Bring the liquid to a simmer and let it bubble uncovered for 8 to 10 minutes, stirring now and then, until the gravy thickens and coats the back of a spoon.
5. Finish the filling: Stir the frozen peas into the filling and simmer for 2 minutes more, then taste and adjust the salt and pepper. The filling should look slightly looser than you’d want to serve, because it won’t thicken much more in the oven.
6. Assemble the pie: Preheat the oven to 400°F (200°C) and spread the filling in an even layer in a 9×9-inch baking dish or a shallow 2-quart casserole. Spoon the mashed potatoes over the top and spread them gently to the edges, pressing the mash right against the rim so the gravy can’t bubble over. Drag a fork across the surface in a crisscross pattern to create ridges that will crisp in the oven.
7. Bake until golden: Set the dish on a rimmed baking sheet and bake for 25 to 30 minutes, until the filling bubbles at the edges and the potato top is golden in spots. Let the pie rest for 10 minutes before serving so the filling sets enough to slice cleanly.

Tips for the Best Classic Shepherd’s Pie with Creamy Mashed Potatoes

• Pick the right meat for the version you want. Shepherd’s pie traditionally uses ground lamb, and cottage pie uses ground beef, but almost everyone makes it with beef and it comes out great. If you want the lamb version, use 1½ pounds of ground lamb and follow the exact same method. Either way, go with 85% lean so there’s enough fat to keep the filling moist and rich.
• Thicken the gravy before it ever goes in the oven. The filling will not thicken much while baking, so a thin gravy at the stovetop stage means a runny pie on the plate. Let it bubble uncovered for the full 8 to 10 minutes until it coats the back of a spoon, and it’ll be just right.
• Keep the potato topping a little creamier than your usual mashed potatoes. The extra butter and milk mean the top stays soft inside while the surface browns, instead of drying into a crust. Don’t worry if the mash looks a touch loose, the oven firms it up.
• Seal the mashed potatoes to the edge of the dish. Use a spatula to push the potato layer right against the rim so the gravy can’t find its way to the top. If the filling still threatens to spill over, the baking sheet underneath will catch any drips.
• Drag a fork over the potato surface in a crisscross pattern before baking. Those ridges turn brown and crisp while the filling bakes, which gives the finished pie texture instead of a smooth, pale top. It takes ten seconds and makes a real difference.
• The assembled pie can sit covered in the fridge for up to 24 hours before baking. Bake it straight from the cold, adding about 5 to 10 minutes to the bake time, and check that the center is bubbling hot before you pull it out. This makes it a great make-ahead dinner for a busy weeknight.

Storage

Leftover shepherd’s pie keeps in the refrigerator for up to 4 days in an airtight container, and it reheats well. I like to reheat individual portions in the microwave, or reheat the whole dish covered in foil at 350°F (175°C) for about 20 minutes until hot through. For longer storage, let the pie cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, and if the filling looks dry after reheating, spoon a little warm broth or water over the top. Cooked meat dishes have clear safety limits, and the USDA Food Safety and Inspection Service covers the safe handling, storage, and reheating times for leftovers.

FAQ

What’s the difference between shepherd’s pie and cottage pie?

The difference comes down to the meat. Shepherd’s pie traditionally uses ground lamb, while cottage pie uses ground beef. In the United States most versions, including mine, use ground beef and still call it shepherd’s pie, so the two names end up used almost interchangeably. If you want to be strictly traditional, use lamb and call it shepherd’s pie, or use beef and call it cottage pie.

Can you freeze shepherd’s pie?

Yes, and it freezes well. Assemble the pie in a freezer-safe dish, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, add about 30 minutes to the bake time, or thaw overnight in the refrigerator first. Cooked and cooled leftovers also freeze fine in individual containers for quick meals.

How do you keep shepherd’s pie from turning out runny?

The trick is to thicken the filling before it ever goes in the oven. Simmer the gravy uncovered for 8 to 10 minutes until it coats the back of a spoon, and stir the flour in properly so there are no lumps. The oven will brown the top and bubble the edges, but it won’t do much thickening, so the filling needs to be the right consistency before you assemble the dish.

Can you make shepherd’s pie ahead of time?

Yes, you can. Assemble the whole pie, cover it, and refrigerate for up to 24 hours before baking. Bake it straight from the fridge at 400°F (200°C), adding about 5 to 10 minutes to the bake time, and check that the center is bubbling hot before you pull it out. It’s a great way to get ahead on a busy weeknight, and the filling tastes even better once the flavors have settled overnight.

These fudgy brown butter chocolate brownies sit right between gooey and chewy, with crisp edges and plenty of chopped dark chocolate running through the middle. Cocoa powder gives them a deep chocolate base, while the browned butter adds a warm, nutty flavor that regular melted butter can’t quite match.

Whisking the eggs, yolk, and sugar until pale helps create that thin, delicate crust on top, so it’s one step worth taking your time with. Remove the brownies while the center is still slightly soft, since they’ll continue to set as they cool. For a frosted version, try these red velvet brownies with cream cheese frosting. When you need a quicker shortcut, the Ghirardelli brownie mix recipe is another rich chocolate option.

Prep time: 20 minutes
Bake time: 30–40 minutes
Yield: 9 large or 16 smaller brownies

Ingredients

• ½ cup plus 2 teaspoons (65 g) all-purpose flour
• ¾ cup plus 2 tablespoons (75 g) unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt
• 7 tablespoons (100 g) unsalted butter
• 1¼ cups (250 g) caster or superfine sugar
• 1 teaspoon vanilla bean paste
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons plus 1 teaspoon (50 ml) vegetable oil
• 7 ounces (200 g) dark chocolate, roughly chopped and divided

Instructions

1. Preheat the oven to 320°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
2. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
3. Melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until it smells nutty and the milk solids at the bottom turn golden brown. Remove from the heat and cool for 5–10 minutes.
4. Add the sugar and vanilla bean paste to a large bowl. Rub them together with your fingertips until the sugar is evenly scented with vanilla.
5. Add the two eggs and extra yolk. Whisk until the mixture becomes paler, slightly thicker, and increased in volume.
6. Slowly whisk in the cooled brown butter, followed by the vegetable oil.
7. Reserve a small handful of chopped chocolate for the top. Add the dry ingredients and remaining chocolate to the bowl, then fold gently until no dry streaks remain. Avoid overmixing.
8. Spread the brownie batter evenly in the prepared pan and scatter the reserved chocolate over the top.
9. Bake for 30–40 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.
10. Let the brownies cool in the pan before lifting them out and slicing. Allow them to cool completely for the cleanest cuts.

Tips for the Best Brown Butter Brownies

• Measure carefully. Brownies contain very little flour, so even a small excess can make them dry. Using the gram measurements will give you the most consistent texture.
• Watch the butter closely. Remove it from the heat once the milk solids turn golden brown and smell nutty. If those specks become black, the butter will taste bitter.
• Let the butter cool. It can still be warm when added, but it shouldn’t be hot enough to cook the eggs.
• Whisk the eggs thoroughly. Whisking the eggs, yolk, and sugar until pale and slightly thick helps create a delicate, shiny crust.
• Fold instead of beating. Stop mixing as soon as the flour and cocoa disappear. Overmixing can leave the brownies firm rather than fudgy.
• Check them early. Begin testing at 30 minutes. A toothpick should come out with several moist crumbs, not completely clean.

Chocolate and Add-In Options

Dark chocolate containing around 60–70% cocoa gives these brownies a rich flavor without making them overly bitter. Semi-sweet chocolate can be used for a sweeter result.

For extra texture, fold in ½ cup (60 g) of toasted walnuts or pecans with the chopped chocolate. You can also whisk 1 teaspoon of espresso powder into the dry ingredients to deepen the chocolate flavor without making the brownies taste strongly of coffee.

How to Store Chocolate Brownies

Let the brownies cool completely before storing them, since trapped warmth can create condensation and make the surface sticky. Place them in an airtight container, with parchment paper between layers, and keep them at room temperature for up to four days.

For longer storage, refrigerate the brownies for up to one week. Chilling makes them firmer, so let them sit at room temperature for 20–30 minutes before serving.

How to Freeze Chocolate Brownies

Wrap each cooled brownie tightly and place them in a freezer-safe container or resealable bag. Freeze for up to three months. Thaw them while still wrapped at room temperature or leave them in the refrigerator overnight.

Serving Suggestions

These brownies are especially good at room temperature, once the chocolate and brown butter flavors have had time to settle. For a softer, gooier center, warm an individual brownie in the microwave for about 8–10 seconds before serving.

This spinach artichoke dip recipe turns two cans of artichokes and a bag of frozen spinach into the dish that empties fastest at any party. It bakes up thick and creamy, studded with garlic and melted cheese, and there’s nothing fussy about pulling it together on a weeknight or right before guests walk in the door. The whole thing lives in one bowl until it goes into the pan, so there’s barely any cleanup standing between you and a hot dip on the table.

Bring it to a game day spread next to a bowl of buffalo chicken dip and it disappears just as fast. It also holds its own on a holiday table alongside deviled eggs or a platter of baked feta, since all three bake low and slow while you handle the rest of the meal.

If you’d rather skip the oven entirely, French onion dip is the cold, no-bake option worth keeping in your back pocket, but this one earns its oven time. The filling comes together in one bowl in under fifteen minutes, and it bakes while you set the table, slice bread, or refill drinks. What comes out of the oven is thick enough to hold its shape on a chip instead of sliding right off, which is really the whole point of a good baked dip.

Ingredients

• 2 (14 oz) cans artichoke hearts (drained and roughly chopped)
• 10 oz frozen chopped spinach (thawed and squeezed dry)
• 8 oz cream cheese (softened)
• ½ cup sour cream
• ½ cup mayonnaise
• 3 cloves garlic (minced)
• 1 cup shredded mozzarella cheese (divided)
• ¾ cup grated Parmesan cheese (divided)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional)

Instructions

1. Prep the oven and pan: Preheat your oven to 375°F and lightly grease a 9-inch baking dish or cast iron skillet with butter or cooking spray. This keeps the edges of the dip from sticking once the cheese starts to bubble and brown.
2. Drain the spinach and artichokes: Squeeze the thawed spinach in a clean kitchen towel or a few layers of paper towels until no more water comes out; this step matters more than any other for keeping the dip thick instead of watery. Drain the artichoke hearts well and chop them into rough, bite-sized pieces.
3. Mix the creamy base: In a large bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth with no lumps left. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using.
4. Fold in the spinach, artichokes, and cheese: Add the chopped artichokes, squeezed spinach, ¾ cup of the mozzarella, and ½ cup of the Parmesan to the bowl. Fold everything together with a spatula until the greens and cheese are evenly distributed through the base, not clumped in one corner.
5. Assemble and top with cheese: Spread the mixture evenly into the prepared baking dish. Scatter the remaining mozzarella and Parmesan over the top so it melts into a golden crust as it bakes.
6. Bake until bubbly and golden: Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown in spots. Let the dip rest for 5 minutes before serving; it firms up slightly and is much less likely to burn your tongue.

Tips for the Best Warm Spinach Artichoke Dip with Melted Parmesan

• Squeeze the spinach dry twice if you can, once right after thawing and again right before mixing. Leftover water is the number one reason this dip turns out soupy instead of thick.
• Use block-style cream cheese, not the whipped kind sold in a tub. Whipped cream cheese has more air and water beaten into it, so the dip won’t set up as firmly once it bakes.
• Swap half the mayonnaise for plain Greek yogurt if you want a lighter version; it keeps the tang without cutting the creaminess by much.
• Grate your own Parmesan instead of using the pre-shredded bags. Pre-shredded cheese is coated in anti-caking starch, which keeps it from melting into the smooth, stretchy texture you want here.
• If the top isn’t browning the way you like after 25 minutes, switch the oven to broil for 60 to 90 seconds and watch it closely; it goes from golden to burnt fast.
• Marinated artichoke hearts work too if that’s what you have on hand, just rinse and pat them dry first so the marinade doesn’t throw off the flavor balance.
• Taste the mixture before it goes in the oven and adjust the salt then, not after. Parmesan and mozzarella both bring their own saltiness once melted, so it’s easy to over-season a dip that tastes bland raw but turns out fine once it bakes.

Storage

Let leftover spinach artichoke dip cool to room temperature, then move it to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or warm the whole dish in a 350°F oven for about 15 minutes until it’s hot through again; the oven does a better job of bringing the cheese back to that stretchy texture than the microwave does. To freeze it, let the baked dip cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months; thaw it overnight in the refrigerator before reheating in the oven, since microwaving straight from frozen tends to leave the center cold while the edges overcook. If you’re planning ahead, you can also freeze it unbaked, wrapped tightly in the dish you plan to bake it in, so all you have to do on the day is thaw it and slide it into the oven. According to Ohio State University Extension’s food safety guidance, perishable food like this shouldn’t sit out at room temperature for more than 2 hours before it needs to go in the fridge.

FAQ

Can you make spinach artichoke dip ahead of time?

Yes, and it’s one of the easier party appetizers to prep early. Assemble the dip completely, cover it tightly, and refrigerate it unbaked for up to 2 days before you need it. Bake it straight from the fridge, adding about 5 extra minutes to the bake time since it’s starting out cold instead of at room temperature.

Can you freeze spinach artichoke dip?

You can freeze it either before or after baking, and both work well. Cool it completely, pack it into a freezer-safe container, and freeze for up to 2 months, then thaw overnight in the refrigerator before baking or reheating so the cheese melts back together instead of separating. Skip thawing on the counter, since dairy-based dips shouldn’t sit at room temperature for the hours it would take to defrost that way.

Why is my spinach artichoke dip watery?

Almost always it’s spinach that wasn’t squeezed dry enough before it went into the bowl. Marinated artichoke hearts that weren’t drained and patted dry are the other common culprit, since the oil and vinegar they sit in adds extra liquid that has nowhere to go once the dip bakes. If it still turns out thinner than you’d like, stir in an extra ounce or two of shredded mozzarella before baking; it thickens back up as it melts.

What do you serve with spinach artichoke dip?

Tortilla chips and toasted baguette slices are the classic choice, but sturdy crackers, pita chips, or a plate of raw vegetables like carrots and celery work just as well for scooping. Leftover dip also makes a good spread for sandwiches or a topping for a baked potato. It pairs naturally with other party appetizers too, so setting it out next to wings or a plate of deviled eggs rounds out a spread without much extra work.