Shepherds Pie Ground Beef (Print Version)
A classic British main with hearty beef, vegetables, and creamy mashed potato baked until golden.
# What You Need:
→ For the Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 large carrots, diced
05 - 1.1 lbs ground beef
06 - 2 tablespoons tomato paste
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 2 tablespoons Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup beef broth
13 - Salt and black pepper, to taste
→ For the Mashed Potato Topping
14 - 2.5 lbs potatoes, peeled and cut into chunks
15 - 4 tablespoons unsalted butter
16 - 1/2 cup milk (more as needed)
17 - Salt and black pepper, to taste
→ Optional Garnish
18 - Chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain, mash with butter and milk, and season with salt and pepper. Set aside.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté until softened, about 5 minutes.
04 - Stir in garlic and cook for 1 minute. Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 8 minutes.
05 - Add tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well.
06 - Pour in beef broth, bring to a simmer, and cook until slightly thickened, about 5 minutes. Add peas and corn; season with salt and pepper.
07 - Transfer beef mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top. Use a fork to create texture.
08 - Bake for 25 minutes, or until the top is lightly golden and filling is bubbling.
09 - Broil for 2-3 minutes for a crispier potato topping, if desired.
10 - Let rest 5 minutes before serving. Garnish with parsley if using.
# Expert Tips:
01 -
- Feeds a crowd with leftovers that taste even better the next day
- Comfort food that actually sneaks in a decent amount of vegetables
- The texture contrast between crispy potato peaks and tender filling is pure magic
02 -
- Do not skip the fork texture on the potatoes, those crispy ridges are the best part
- The filling must be cool before topping or you will get a soggy potato layer
- Letting it rest after baking is not optional, it makes serving so much easier
03 -
- Warm your milk before adding it to the potatoes for the creamiest results
- Season your potato water generously, it is the only chance to salt the potatoes from within