Easy Shepherds Pie (Print Version)
Savory beef and vegetables layered under creamy mashed potatoes, baked until golden and bubbling.
# What You Need:
→ 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 - ½ 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 - ½ cup milk
16 - ½ tsp salt
17 - ¼ tsp black pepper
# How-To:
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.
# Expert Advice:
01 -
- The mashed potato crust gets these incredible golden ridges that everyone fights over at the table
- Its one of those rare meals that tastes even better as leftovers the next day
- Everything happens in one pan plus a pot, meaning minimal cleanup maximum comfort
02 -
- The ridges you make with the fork arent just for looks they create more surface area for crispy golden bits
- Letting it rest for 5 minutes seems pointless but it helps the layers set so you get actual slices instead of a mess
- If your mashed potatoes are too thick they wont spread easily so add another splash of milk
03 -
- Grate some cheddar over the potatoes during the last 5 minutes of baking for the most incredible cheesy crust
- Substitute ground lamb and suddenly you have cottage pie the slightly fancier British cousin
- A dash of hot sauce in the filling adds a gentle warmth that not everyone can identify but everyone notices