Description
This comforting Shepherd’s Pie recipe features seasoned ground beef and vegetables in a rich gravy, topped with fluffy mashed potatoes and baked until golden. Perfect for family dinners, this classic one-dish meal is easy to make, budget-friendly, and absolutely delicious. Make it ahead for busy weeknights or serve it fresh from the oven for a cozy weekend dinner.
Ingredients
Mashed Potato Topping
- 2 pounds (900 g) russet or Yukon Gold potatoes, peeled and cubed (Yukon Golds give you extra buttery flavor)
- ½ cup milk, warm
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
Meat Filling
- 1 pound (450 g) ground beef (or ground lamb for traditional shepherd’s pie)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (this thickens the gravy perfectly)
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce (adds that savory depth)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or use fresh if you have it)
- 1 cup frozen peas and carrots (or your favorite mixed vegetables)
Instructions
Place your peeled and cubed potatoes in a large pot and cover them with cold salted water. Starting with cold water helps them cook evenly all the way through. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15–20 minutes until they’re fork-tender. You should be able to pierce them easily with no resistance.
Drain those potatoes really well—give the colander a good shake to get rid of excess water. Return them to the pot and add the butter and warm milk. Mash until smooth and creamy, then season generously with salt and pepper. Taste as you go! Set these beauties aside while you work on the filling.
Preheat your oven to 400°F (200°C). Heat a large skillet over medium heat and add the ground beef. Break it apart with your spoon as it cooks, letting it brown nicely for about 5–7 minutes. If there’s a lot of excess grease, drain most of it off, leaving just a tablespoon or so for flavor.
Add the chopped onion to the beef and cook for 3–4 minutes until it softens and turns translucent. Stir in the minced garlic and cook for just 30 seconds—you’ll smell that wonderful aroma immediately. Don’t let the garlic burn or it’ll taste bitter.
Sprinkle the flour over the meat mixture and stir everything together until well coated. Cook for about a minute to get rid of that raw flour taste. Now stir in the tomato paste, beef broth, Worcestershire sauce, salt, pepper, and thyme. Let this simmer for about 5 minutes, stirring occasionally, until the sauce thickens up into a beautiful gravy. Fold in the peas and carrots, then remove from heat.
Spread the meat mixture evenly into your baking dish. Now comes the fun part—spoon dollops of mashed potatoes all over the top, then gently spread them to cover the filling completely. Make sure you seal the edges by spreading the potatoes all the way to the sides of the dish. Use a fork to create ridges and texture on the surface—this helps those peaks get golden and crispy in the oven.
Slide your assembled pie into the oven and bake uncovered for 25–30 minutes. You’re looking for the filling to be bubbling around the edges and the potato topping to be lightly golden on top. If you want extra browning, pop it under the broiler for 2–3 minutes at the end.
Let the pie rest for 5–10 minutes before serving. I know it’s tempting to dig in immediately, but this resting time lets everything set up so your slices hold together beautifully.
Notes
- Dry those potatoes well — After draining, let them sit in the colander for a minute and give them a good shake. Excess water is the enemy of fluffy mashed potatoes.
- Use 80/20 ground beef — The bit of fat adds flavor and keeps the filling moist without being greasy
- Don’t skip the resting time — Those 5–10 minutes make the difference between a sloppy mess and perfect slices
- Broil for crispy peaks — Pop it under the broiler for 2–3 minutes at the very end for extra golden, crispy potato peaks (watch constantly!)
- Avoid over-mashing — Mash just until smooth. Over-working potatoes releases too much starch and makes them gluey
- Room temperature matters — If you’ve made components ahead and refrigerated them, let the meat filling come closer to room temp before topping with potatoes for even heating
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British