Shepherds Pie Ground Beef (Print Version)

Hearty dish featuring seasoned ground beef, vegetables, and creamy mashed potato topping baked to perfection.

# What You Need:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 large carrots, peeled and diced
05 - 1 celery stalk, diced
06 - 1 1/2 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 1/2 cups beef broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste

→ Mashed Potato Topping

14 - 2 pounds russet potatoes, peeled and cubed
15 - 4 tablespoons unsalted butter
16 - 1/2 cup whole milk, warmed
17 - 1/4 cup grated Parmesan cheese
18 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well.
03 - Mash the potatoes with butter, warm milk, Parmesan, salt, and pepper until creamy. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté 2-3 minutes until soft.
05 - Add carrots and celery; cook for another 4-5 minutes.
06 - Stir in ground beef; cook until browned, breaking it up with a spoon. Drain excess fat if needed.
07 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.
08 - Pour in beef broth; simmer uncovered for 8-10 minutes until slightly thickened.
09 - Stir in frozen peas; cook 2 minutes more.
10 - Transfer the beef mixture to a greased 9x13-inch baking dish.
11 - Spread the mashed potatoes evenly over the meat filling; use a fork to create ridges for browning.
12 - Bake for 20-25 minutes until the top is lightly golden. Broil for 2-3 minutes if a crispier top is desired.
13 - Let stand 5 minutes before serving.

# Expert Tips:

01 -
  • The kind of dinner that makes everyone cancel their other plans and just stay at your table longer
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Drain the beef fat after browning or your filling will be greasy and the potatoes will not brown properly
  • Warming the milk before adding to potatoes prevents them from becoming gummy and dense
03 -
  • Make the filling and potatoes a day ahead, assemble and bake when you are ready
  • Freeze unbaked portions wrapped tightly for up to three months, bake from frozen adding 15 minutes

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