Beef Shepherds Pie Classic (Print version)
Savory ground beef and veggies topped with creamy mashed potatoes baked to a golden finish.
# What you'll need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 2 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup beef broth
12 - 1 cup frozen peas
13 - 1 tablespoon all-purpose flour
14 - Salt and freshly ground black pepper, to taste
→ Mashed Potato Topping
15 - 2.5 pounds russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk, warmed
18 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F.
02 - Place the peeled and chunked potatoes into a large pot filled with salted water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender.
03 - In a large skillet over medium heat, warm olive oil. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute. Add ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
05 - Drain excess fat if necessary. Mix in tomato paste, dried thyme, dried rosemary, and flour, cooking for 2 minutes to combine.
06 - Pour in Worcestershire sauce and beef broth. Simmer for 5 to 7 minutes until the mixture thickens.
07 - Stir in frozen peas and season the filling with salt and pepper. Remove from heat.
08 - Drain potatoes thoroughly and return them to the pot. Mash with unsalted butter and warmed milk until smooth. Season with salt and pepper.
09 - Spread the beef filling evenly in a 9x13 inch baking dish. Top with mashed potatoes, smoothing the surface.
10 - Create ridges on the mashed potatoes using a fork for texture. Bake for 25 to 30 minutes until the topping is golden and the filling bubbles.
11 - Allow the dish to rest for 10 minutes before serving.
# Expert suggestions:
01 -
- It's a one-dish wonder that feels fancy enough for company but simple enough to make on a weeknight when you're tired.
- The contrast between the rich beef filling and the fluffy potato topping never gets old, no matter how many times you make it.
- Leftovers taste even better the next day, making this the gift that keeps giving.
02 -
- If your potato layer is too thin, it won't get that golden, slightly crispy texture, so don't skimp on the mashed potatoes.
- Warm milk makes all the difference in keeping the mashed potatoes light and fluffy, cold milk will make them dense and gluey.
- The filling needs to be completely cooled or at least room temperature before you top it with potatoes, or the heat will start cooking the bottom of the potatoes and they'll turn mushy.
03 -
- If you want extra richness and a hint of funk, sprinkle sharp cheddar cheese on top of the potatoes just before baking, and it will melt into the cracks.
- A meat thermometer inserted into the beef layer should read at least 74°C when the dish is done, which tells you everything is hot all the way through.