Description
A classic Beef Shepherd's Pie featuring a hearty ground beef and vegetable filling topped with creamy mashed potatoes and baked to golden perfection. This comforting dish is perfect for a satisfying dinner any night of the week.
Ingredients
Scale
Mashed Potatoes:
- 1-½ pounds yukon gold potatoes, peeled and diced
- ⅓ cup whole milk, more as needed
- 4 tablespoons unsalted butter
- 1 teaspoon coarse kosher salt, more to taste
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
Beef Filling:
- 1 tablespoon olive oil
- 8 ounces button or crimini mushrooms, cleaned, stems removed and diced
- 1 medium onion, diced fine
- 2 medium carrots, peeled and diced fine
- 1 teaspoon coarse kosher salt, more to taste
- ½ teaspoon ground black pepper
- 1 pound ground beef (or lamb)
- 2 garlic cloves, minced
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire sauce (or soy sauce)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1-¼ cup beef broth, or more as needed
- ½ cup frozen peas
Instructions
- Make the Mashed Potatoes: Add the peeled and diced potatoes to a medium pot filled with enough water to cover them by 2 inches. Bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain the potatoes thoroughly and return them to the pot. Add the milk, butter, salt, garlic powder, and black pepper. Mash the mixture with a potato masher until just combined or until you reach your desired consistency. Adjust seasoning and add more milk if necessary.
- Prepare the Beef Filling: Preheat your oven to 425ºF and place a rack in the upper part of the oven. Heat olive oil in an 8 to 10-inch cast-iron skillet over medium-low heat. Once the oil is hot, add the mushrooms and a pinch of salt. Cook until all the mushroom liquid has evaporated, about 8 minutes. Add the diced onion, carrots, salt, and pepper, and cook until they begin to soften, approximately 5 minutes. Add the ground beef and cook until no longer pink.
- Add Flavorings and Simmer: Stir in the minced garlic, potato starch, tomato paste, Worcestershire sauce, and dried thyme. Cook for about 30 seconds until fragrant. Pour in the beef broth and stir well, scraping up any browned bits from the skillet's bottom. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Turn off the heat, taste, and adjust the seasoning as needed. Stir in the frozen peas.
- Assemble the Shepherd’s Pie: Spoon the mashed potatoes evenly over the beef mixture in the skillet, covering the entire surface. Optionally, run a fork or spoon across the potato layer to create ridges that will crisp during baking. If your skillet is not oven-safe, transfer the filling to an 8-inch baking dish before adding the mashed potatoes.
- Bake: Place the skillet or baking dish on the upper rack of the preheated oven and bake for 15 minutes, until the mashed potato topping is lightly browned and the filling is bubbling.
- Rest and Serve: Remove the shepherd's pie from the oven and let it sit for 5 to 10 minutes before serving to allow the filling to set and cool slightly.
Notes
- If your ground beef or lamb releases excess fat, drain it, leaving about one tablespoon in the skillet for cooking.
- This dish can be made and baked all in one if using a cast iron or other oven-safe skillet. Otherwise, cook the filling in any skillet and transfer it to an oven-safe baking dish for baking.
- You can double the recipe and bake it in a larger 12-inch cast iron skillet or a 9x13-inch baking dish, perfect for leftovers.
- To freeze: Bake in a freezer-safe dish and let cool completely. Wrap tightly with plastic wrap and foil. Defrost overnight in the refrigerator and bake until heated through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
