Easy Shepherds Pie (Printable)

Hearty beef and vegetable filling crowned with creamy mashed potatoes, baked until golden

# Ingredient List:

→ For the Filling

01 - 1 lb ground beef
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 1 cup frozen peas
05 - 2 cloves garlic, minced
06 - 2 tbsp tomato paste
07 - 1 cup beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp vegetable oil

→ For the Mashed Potato Topping

13 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
14 - 4 tbsp unsalted butter
15 - 1/2 cup milk
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper

# How to Make:

01 - Preheat oven to 400°F.
02 - Place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
03 - While potatoes cook, heat oil in a large skillet over medium heat. Add onion and carrots, sauté for 4-5 minutes until softened.
04 - Add garlic and cook 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink.
05 - Stir in tomato paste, cook 1 minute. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 5 minutes. Stir in peas, cook 2 more minutes. Remove from heat.
06 - Mash the drained potatoes with butter, milk, salt, and pepper until smooth and creamy.
07 - Spread the beef mixture evenly in a 2-quart baking dish. Top with mashed potatoes, spreading to cover the filling completely.
08 - Use a fork to create ridges on the surface. Bake for 20 minutes or until the top is lightly golden and filling is bubbling.
09 - Let stand 5 minutes before serving.

# Helpful Tips:

01 -
  • The mashed potato topping gets incredible texture in the oven, with golden ridges that everyone fights over
  • Everything comes together in one hour, making it perfect for weeknight dinners when you need something substantial
  • The filling freezes beautifully, so you can double the batch and save half for those nights when cooking feels impossible
02 -
  • Drain any excess fat from the beef before adding the liquids, or your filling might end up greasy and separated
  • Let the assembled dish rest for 5 minutes after baking, otherwise the filling will be too loose and runny when you serve it
  • The potato layer should completely cover the filling, touching the edges of the dish to prevent the sauce from bubbling over
03 -
  • Grate some sharp cheddar cheese over the potato topping during the last 5 minutes of baking for an extra layer of flavor
  • Substitute ground lamb for the beef and call it cottage pie, or try ground turkey for a lighter version
  • A dash of hot sauce in the beef filling adds subtle warmth that balances the creamy potatoes

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