Shepherd’s Pie with Ground Beef

A hearty, comforting classic featuring savory ground beef, vegetables, rich gravy, and creamy mashed potatoes baked until golden.

Ingredients

For the Meat Filling

• 1 lb (450 g) ground beef
• 1 tablespoon olive oil (optional)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary (optional)
• 1 cup beef broth
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker gravy)
• Salt and black pepper, to taste

For the Mashed Potato Topping

• 2 pounds (900 g) potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup milk or cream
• ½ cup shredded cheddar cheese (optional)
• Salt and pepper, to taste

Optional Topping

• ½ cup shredded cheddar cheese
• Chopped fresh parsley for garnish

Instructions

1. Make the Mashed Potatoes

1. Boil potatoes in salted water for 15–20 minutes, until fork-tender.
2. Drain well.
3. Mash with butter, milk, salt, and pepper until smooth.
4. Stir in cheddar cheese if using. Set aside.

2. Cook the Filling

1. Preheat oven to 400°F (200°C).
2. Heat a large skillet over medium-high heat.
3. Brown the ground beef, breaking it into small pieces. Drain excess fat if needed.
4. Add onion and carrots; cook 5–6 minutes.
5. Stir in garlic and cook 1 minute.
6. Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
7. Pour in beef broth and simmer for 5 minutes.
8. Stir in peas.
9. If you’d like a thicker filling, add the cornstarch slurry and cook another 1–2 minutes.

3. Assemble

1. Spread the beef mixture evenly into a 9×13-inch baking dish.
2. Spoon mashed potatoes over the top.
3. Smooth with a spatula or create decorative ridges with a fork.
4. Sprinkle with cheddar cheese if desired.

4. Bake

• Bake for 20–25 minutes, until bubbling around the edges.
• Broil for 2–3 minutes for a beautifully browned top, watching carefully to prevent burning.

Serving Suggestions

Serve with:

• Buttered green beans
• Steamed broccoli
• Garden salad
• Warm dinner rolls

Storage

• Refrigerator: Store for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Bake at 350°F (175°C) for 20–30 minutes, or microwave individual portions until heated through.

Tip: Traditional shepherd’s pie is made with lamb. When made with ground beef, it’s technically called cottage pie, but the name “shepherd’s pie” is commonly used for both versions.