Beef Shepherds Pie with Peas (Printable)
A comforting dish featuring savory ground beef, vegetables, and a creamy mashed potato topping. Ideal for a hearty meal.
# What You'll Need:
→ For the Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 2 pounds ground beef
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 2 cups beef broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 bay leaf
12 - 1 1/3 cups frozen peas
13 - Salt, to taste
14 - Black pepper, to taste
→ For the Mashed Potato Topping
15 - 2 1/2 pounds potatoes, peeled and quartered
16 - 4 tablespoons unsalted butter
17 - 1/2 cup whole milk
18 - Salt, to taste
19 - White pepper, to taste
20 - 1 egg yolk (optional, for gloss)
# How To Make It:
01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet over medium heat, heat the olive oil. Add the finely chopped onion and diced carrots, sautéing for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Increase the heat to medium-high. Add the ground beef to the skillet and cook until thoroughly browned, breaking it up with a spoon. Drain any excess fat if necessary.
04 - Stir in the tomato paste and Worcestershire sauce, cooking for 2 minutes. Pour in the beef broth, then add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, allowing the flavors to meld.
05 - Remove the bay leaf from the beef mixture. Stir in the frozen peas and cook for 2 minutes until heated through. Remove the skillet from the heat.
06 - Meanwhile, place the peeled and quartered potatoes in a large saucepan. Cover with salted water and bring to a boil. Cook until the potatoes are fork-tender, which usually takes about 15–18 minutes. Drain the water and return the cooked potatoes to the pot.
07 - Add the unsalted butter and whole milk to the hot potatoes. Mash until smooth and creamy. Season with salt and white pepper to taste. If desired for a golden finish, mix in the egg yolk.
08 - Spoon the beef filling into a large baking dish (approximately 9x13 inches). Carefully spread the mashed potatoes evenly over the top of the beef mixture. Use a fork to create decorative ridges on the potato topping.
09 - Bake the shepherd's pie for 25–30 minutes, or until the potato topping is lightly golden brown and the filling is bubbling around the edges.
10 - Allow the shepherd's pie to rest for 10 minutes before serving. This helps the filling to set and makes for easier portioning.
# Expert Hints:
01 -
- It's the ultimate hug in a dish, perfect for cozy evenings when you need something hearty and satisfying.
- This recipe is incredibly versatile and makes fantastic leftovers, often tasting even better the next day.
02 -
- Always drain excess fat from the ground beef; neglecting this step can lead to a watery, greasy pie rather than a rich, cohesive filling.
- Ensuring your potatoes are completely dry after boiling is key to a smooth, non-gluey mash; letting them steam a few minutes in the hot pot makes all the difference.
03 -
- For an even richer filling, allow the beef mixture to cool completely before topping with potatoes and baking; this gives the flavors more time to meld.
- If you're short on time, preparing the beef filling a day in advance makes assembly quick and easy on a busy weeknight.