Description
Classic Shepherd’s Pie with Beef is a comforting and hearty dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes. This traditional recipe combines tender carrots, peas, and corn in a rich gravy, baked under a fluffy potato crust until golden and bubbling. Perfect for a family dinner, it delivers both flavor and warmth in every bite.
Ingredients
Scale
Potatoes
- 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2–3/4″ dice
- 1 Tbsp. salt (for boiling potatoes)
- 2 Tbsp. butter
- ¼ cup milk, heated
- 1 egg yolk
- Additional salt, to taste
Beef Filling
- 1 Tbsp. + 1 tsp. salt, divided
- 1 Tbsp. vegetable oil
- 1 small onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 2 sprigs thyme (or 1 tsp. dried thyme)
- 1 and ½ lbs. ground beef chuck (medium fat)
- ½ tsp. pepper
- 2 Tbsp. flour
- 1 Tbsp. tomato paste
- 1 cup beef broth (low sodium)
- 2 tsp. Worcestershire sauce
- ¾ cup frozen corn, defrosted
- ¾ cup frozen peas, defrosted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the assembled shepherd’s pie.
- Cook Potatoes: Place the diced potatoes into a pot filled with cold water and add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer until the potatoes are easily pierced with a fork, about 10-15 minutes. Drain the potatoes thoroughly.
- Prepare Beef Filling: While potatoes cook, heat vegetable oil in a medium sauté pan over medium-high heat. Add the onion and carrots, cooking until softened, about 5-6 minutes. Stir in garlic and thyme sprigs.
- Cook Ground Beef: Add ground beef, 1 teaspoon salt, and ½ teaspoon pepper to the pan. Cook, stirring occasionally, until the beef is browned and cooked through, about 7-8 minutes. Drain excess fat from the pan.
- Thicken Filling: Mix in flour and tomato paste with the meat, stirring for 1-2 minutes to cook the flour. Gradually stir in beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce to a simmer until thickened, about 2-3 minutes. Remove the thyme sprigs from the mixture.
- Add Vegetables: Stir in defrosted corn and peas. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Mashed Potatoes: Return drained potatoes to the pot and heat over medium to evaporate residual moisture, about 1-2 minutes. Remove from heat and mash with butter. Incorporate the heated milk and quickly stir in the egg yolk to enrich the mash. Season with salt to taste.
- Assemble Pie: In an 11 x 7 inch baking dish, spread the meat and vegetable filling evenly. Dollop the mashed potatoes around the edges first to seal in the filling and then cover the center. Use a fork to create swirly patterns on the mashed potato topping to add texture.
- Bake: Place the assembled shepherd’s pie in the oven and bake for 20-25 minutes or until the mashed potatoes are golden and the filling is bubbling around the edges.
- Serve: Allow the pie to cool for a few minutes before serving to let the flavors settle and make it easier to portion.
Notes
- You can use dried thyme if fresh is unavailable; just reduce to 1 teaspoon.
- Make sure to drain and dry the potatoes well before mashing to avoid watery topping.
- For a richer mash, you can add cream instead of milk if desired.
- Feel free to substitute ground beef chuck with lamb for a more authentic shepherd’s pie.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Keywords: shepherd's pie, classic shepherd's pie, beef shepherd's pie, comfort food, mashed potato casserole, ground beef recipes, British cuisine
