Beef Shepherd’s Classic Dish (Print)
Hearty ground beef and veggies topped with creamy mashed potatoes baked until golden and bubbling.
# What You Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 2 lbs ground beef
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 tablespoon Worcestershire sauce
11 - 1 cup beef broth
12 - 1 cup frozen peas
13 - 1 tablespoon all-purpose flour
14 - Salt and freshly ground black pepper, to taste
→ Mashed Potato Topping
15 - 2.5 lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk, warmed
18 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Set oven temperature to 400°F (200°C).
02 - Place potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender when pierced with a fork.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook, stirring, for 5 minutes until softened.
04 - Add minced garlic to the skillet and cook for 1 minute. Add ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
05 - Drain excess fat if necessary. Stir in tomato paste, dried thyme, dried rosemary, and flour. Cook for 2 minutes to blend flavors.
06 - Pour in Worcestershire sauce and beef broth. Reduce heat and simmer for 5 to 7 minutes until the mixture thickens slightly.
07 - Stir in frozen peas and season with salt and freshly ground black pepper. Remove from heat.
08 - Drain potatoes thoroughly and return them to the pot. Mash with butter and warmed milk until smooth. Season with salt and pepper to taste.
09 - In a 9x13 inch baking dish, evenly spread the beef filling. Top with mashed potatoes, smoothing the surface evenly.
10 - Use a fork to create ridges on the mashed potato surface to promote browning.
11 - Bake in the preheated oven for 25 to 30 minutes until the topping is golden and the filling is bubbling.
12 - Allow the dish to rest for 10 minutes before serving to let the filling settle.
# Expert Advice:
01 -
- It's a complete meal in one dish, so no fussing over sides while everything gets cold.
- The smell alone while it bakes will have everyone gathering in the kitchen asking when dinner's ready.
- Leftover shepherd's pie tastes even better the next day, making it perfect for meal prep.
02 -
- The biggest mistake is not draining excess beef fat before adding the flour; it makes the filling greasy rather than silky.
- Don't skip the resting period at the end, because it transforms the texture from loose to sliceable.
- The ridges on top aren't just pretty; they brown faster and create irresistible crispy edges.
03 -
- Use waxy potatoes like russets or yukon golds instead of floury ones, because they mash creamier and hold their shape better.
- The secret to golden potato peaks is making sure your oven is fully preheated and the baking dish is room temperature or slightly warm when it goes in.