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Classic Beef Shepherd’s Pie

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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
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

MAKE THE MEAT FILLING:
  1. Add oil to a large skillet and place it over medium-high heat for 2 minutes.
  2. Add onions and cook for 5 minutes, stirring occasionally.
  3. Add ground beef (or ground lamb) to the skillet, breaking it apart with a wooden spoon.
  4. Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes until the meat is browned, stirring occasionally.
  5. Add Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  6. Add flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  7. 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.
  8. Set the meat mixture aside. Preheat oven to 400 degrees F.
MAKE THE POTATO TOPPING:
  1. 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.
  2. Drain the potatoes in a colander. Return to the hot pot, letting them rest for 1 minute to evaporate any remaining liquid.
  3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all ingredients are mixed.
  4. Add parmesan cheese to the potatoes. Stir until well combined.
ASSEMBLE THE CASSEROLE:
  1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish, spreading it into an even layer.
  2. Spoon the mashed potatoes on top of the meat, carefully spreading into an even layer.
  3. If the baking dish looks very full, place it on a rimmed baking sheet to prevent spills.
  4. Bake uncovered for 25-30 minutes.
  5. 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.
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