Description
A classic Beef Shepherd's Pie recipe featuring a rich, savory ground beef and vegetable filling topped with creamy mashed potatoes, baked until golden and bubbling. Perfect for a comforting Main Course that's hearty and satisfying.
Ingredients
Scale
Mashed Potatoes
- 1-½ pounds yukon gold potatoes, peeled and diced
- ⅓ cup whole milk, more as needed
- 4 tablespoons unsalted butter
- 1 teaspoon coarse kosher salt, more to taste
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
Beef Filling
- 1 tablespoon olive oil
- 8 ounces button or crimini mushrooms, cleaned, stems removed and diced
- 1 medium onion, diced fine
- 2 medium carrots, peeled and diced fine
- 1 teaspoon coarse kosher salt, more to taste
- ½ teaspoon ground black pepper
- 1 pound ground beef (or lamb)
- 2 garlic cloves, minced
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire sauce (or soy sauce)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1-¼ cup beef broth, or more as needed
- ½ cup frozen peas
Instructions
- Make the mashed potatoes: Add potatoes to a medium pot with enough water to cover them by 2 inches. Boil the potatoes until tender, about 25 minutes. Drain them and return to the pot. Add milk, butter, salt, garlic powder, and pepper; mash until combined to your desired consistency. Taste and adjust seasoning, adding more milk if needed.
- Prepare the beef filling: Preheat the oven to 425ºF and position a rack in the upper part of the oven. Heat olive oil in an 8-10 inch cast-iron skillet over medium-low heat. Add mushrooms with a pinch of salt and cook until all liquid evaporates, about 8 minutes. Add onion, carrot, salt, and pepper; cook until beginning to soften, about 5 minutes. Add ground beef and cook until no longer pink.
- Add flavorings and broth: Stir in garlic, potato starch, tomato paste, Worcestershire sauce, and dried thyme; cook until fragrant, about 30 seconds. Pour in beef broth, scraping up browned bits from the pan. Bring to a boil, then reduce heat to a simmer for 10 minutes. Turn off heat, taste and adjust seasoning, then stir in frozen peas.
- Assemble the pie: Spoon mashed potatoes evenly over the beef mixture, covering entirely. Optionally, create texture with a fork or spoon to allow crisping during baking. If the skillet is not oven-safe, transfer the mixture to an 8-inch baking dish.
- Bake: Place assembled pie in the preheated oven on the upper rack and bake for 15 minutes until the filling is lightly browned and bubbling.
- Rest and serve: Let the Shepherd's Pie sit for 5-10 minutes before serving to allow flavors to meld and servings to firm up.
Notes
- If excess fat is released by the ground beef or lamb, drain it, leaving about a tablespoon. Tilt the skillet to pool fat and remove excess with a spoon or ladle, holding the meat in place.
- This recipe can be made and baked in one dish if using a cast iron or oven-safe skillet. Otherwise, cook in any skillet and transfer to an oven-safe 8-inch baking dish for baking.
- The recipe can be doubled and baked in a large 12-inch cast iron skillet or a 9x13 inch baking dish for more servings or leftovers.
- To freeze: bake in a freezer-safe dish, cool completely, then wrap tightly in plastic wrap and foil. Defrost overnight in the fridge and reheat in the oven until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
