Go Back

Classic Beef Shepherd’s Pie

A classic comfort dish that layers savory ground beef with flavorful vegetables, topped with a crown of creamy mashed potatoes. 
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the Meat Filling:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1 lb. 90% lean ground beef or ground lamb
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves minced
  • 1/2 cup frozen corn kernels
  • 1 cup frozen mixed peas & carrots*
  • 2 teaspoons dried parsley leaves
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 cup chopped yellow onion
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves

For the Potato Topping:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese
  • 8 tablespoons unsalted butter 1 stick
  • 1/3 cup half & half
  • 1 ½ - 2 lb. russet potatoes about 2 large potatoes, peeled and cut into 1-inch cubes

Instructions
 

MAKE THE MEAT FILLING:

  • Add oil to a large skillet and place it over medium-high heat for 2 minutes.
  • Add onions and cook for 5 minutes, stirring occasionally.
  • Add ground beef (or ground lamb) to the skillet, breaking it apart with a wooden spoon.
  • Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes until the meat is browned, stirring occasionally.
  • Add Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil, then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.

MAKE THE POTATO TOPPING:

  • Place the potatoes in a large pot. Cover with water and bring to a boil. Reduce to a simmer and cook until fork-tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return to the hot pot, letting them rest for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all ingredients are mixed.
  • Add parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE CASSEROLE:

  • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish, spreading it into an even layer.
  • Spoon the mashed potatoes on top of the meat, carefully spreading into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet to prevent spills.
  • Bake uncovered for 25-30 minutes.
  • Cool for 15 minutes before serving.

Notes

  • If you can't find frozen mixed peas and carrots, use ½ cup frozen peas and ½ cup frozen sliced carrots as an alternative.
  • Bake at 400°F. Begin preheating the oven after preparing the meat mixture as outlined in step 6.