Shepherd's pie had more substance than simple pureed potatoes, though, due to the amount of beef in the recipe. Other states shortly adopted shepherd's pie, and produced 2 alternatives. Rather than ground lamb, some recipes substituted ground meat. Though historically this alternative is known as cottage pie, most in America recognize it as shepherd's pie. Less familiar in the States is the employment of ground fish, which makes a dish properly termed fisherman's pie. Extra ingredients were added as shepherd's pie recipes developed. A layer of cheese may top the potatoes. Canned tomatoes or tomato ketchup can be added to make more gravy on the base of the dish. Some US recipes add a layer of corn or baked beans.

Spice and herb selections change. Though most recipes call for pepper and salt, others need the addition of basil, oregano, or nutmeg. In most recipes for shepherd's pie, the ground beef is pan fried before layering it in the dish. Proposals for preparing the pureed potatoes include adding either milk or whites of the eggs to lighten the potatoes. This impedes the potatoes from squashing the beef layer of the dish. Conventional shepherd's pie and cottage pie are typically baked for roughly thirty minutes in the stove to gain the crisp top on the potatoes. One alternative that will cut back on cooking time is a recipe by Rachel Ray, well known cook and celebrity. She advises sauting the shepherd's pie for 6-8 minutes to gain the crispy top layer.

Some are acquainted with shepherd's pie as a leftover dish. Rather than utilizing ground beef, bits of roast beef, a little gravy, and mash are often used to prepare the dish. This version is a good way to address leftover roast meat and potatoes. Turkey, turkey gravy, and mash might be substituted, or one might use leftover lamb and creamed potatoes. Also, Swiss steak can be reinvented the subsequent night as a kind of shepherd's pie. When the beef is precooked, gravy or stock must be added so that the dish remains clammy.