Beef Shepherds Pie with Peas (Printable version)
Savory beef and vegetables topped with creamy mashed potatoes, baked until golden and bubbling.
# What You'll Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.5 pounds ground beef
05 - 2 tablespoons tomato paste
06 - 2 tablespoons all-purpose flour
07 - 1 cup beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 2 cups frozen peas and carrots mix
12 - Salt and pepper, to taste
→ Mashed Potato Topping
13 - 2 pounds russet potatoes, peeled and cubed
14 - 4 tablespoons unsalted butter
15 - 1/2 cup milk, warmed
16 - Salt and pepper, to taste
# How to Prepare:
01 - Set oven to 400°F (200°C) and allow it to reach temperature.
02 - Boil peeled and cubed potatoes in salted water until fork tender, about 15 minutes; drain thoroughly.
03 - Combine hot potatoes with butter, warmed milk, salt, and pepper; mash until smooth and creamy. Set aside.
04 - Heat olive oil in a large skillet over medium heat and cook onions until softened, approximately 3 to 4 minutes. Add garlic and cook for 1 more minute.
05 - Add ground beef to skillet, breaking it up and cooking until browned; drain excess fat as necessary.
06 - Stir in tomato paste and flour; cook for 1 minute. Slowly add beef broth, Worcestershire sauce, thyme, and rosemary, stirring to combine.
07 - Allow the mixture to simmer for 5 minutes until slightly thickened. Stir in peas and carrots, then season with salt and pepper. Remove from heat.
08 - Transfer beef mixture evenly into a 9x13-inch baking dish. Spread mashed potatoes over top, smoothing with a spatula and optionally creating ridges with a fork.
09 - Place assembled dish in oven and bake for 20 minutes until the mashed potato topping is golden and the filling is bubbling.
10 - Remove from oven and let stand for 5 minutes before serving.
# Expert advice:
01 -
- One dish feeds a crowd and actually tastes better when made ahead, so you can relax instead of cooking.
- That contrast between creamy potato topping and meaty filling hits different every single time.
- It's forgiving enough for a weeknight but impressive enough when people ask for seconds.
02 -
- Don't skip draining excess fat from the beef—it's the difference between rich and greasy, and you'll taste it in every bite.
- Warming the milk before mixing it in prevents lumps in your mashed potatoes and keeps them silky.
- Those fork ridges on top aren't just pretty—they actually crisp up during baking and add wonderful texture.
03 -
- Don't overcrowd the skillet when browning beef—let it sit a minute to develop color instead of stirring constantly.
- The secret to perfect mashed potatoes is salting the boiling water generously and not overworking the potatoes once they're cooked.