🥔 Shepherd’s Pie with Ground Beef
Ingredients (Serves 4–6)
Mashed Potato Topping
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2 lbs (900 g) potatoes, peeled and chopped
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4 tbsp butter
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½ cup milk (adjust for desired creaminess)
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Salt and pepper, to taste
Beef Filling
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1 lb (450 g) ground beef
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1 onion, diced
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2 carrots, diced
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1 cup frozen peas
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 cup beef broth
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1 tsp Worcestershire sauce
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1 tsp thyme or Italian seasoning
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Salt and pepper, to taste
Instructions
1. Prepare mashed potatoes
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Boil potatoes in salted water until tender, about 15–20 minutes.
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Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Cook beef filling
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Preheat oven to 400°F (200°C).
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In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
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Add onion, carrots, and garlic; sauté 5–6 minutes until softened.
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Stir in tomato paste, beef broth, Worcestershire sauce, and seasoning.
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Simmer 5–10 minutes until thickened slightly. Add frozen peas and cook 2 more minutes.
3. Assemble the pie
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Transfer beef mixture to a baking dish (9×13-inch works well).
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Spread mashed potatoes evenly on top. Use a fork to create peaks for a golden finish.
4. Bake
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Bake 20–25 minutes until the top is lightly golden. For extra browning, broil 2–3 minutes.
5. Serve
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Let cool 5 minutes before serving. Garnish with fresh parsley if desired.
Tips & Variations
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Cheesy topping: Sprinkle shredded cheddar over mashed potatoes before baking.
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Vegetable swap: Add corn, green beans, or mushrooms to the filling.
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Make-ahead: Assemble and refrigerate; bake 30–35 minutes from chilled.
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Ground lamb alternative: Traditional shepherd’s pie uses lamb instead of beef.
This dish is hearty, comforting, and perfect for cozy dinners—a true classic 🥧🍖
I can also give a quick one-skillet stovetop version that’s ready in 30 minutes without baking, if you want. Do you want me to do that?