Beef Shepherd's Pie with Peas (Printable)
Savory ground beef, tender vegetables, and sweet peas layered beneath creamy mashed potatoes and baked until golden.
# What You'll Need:
→ Beef Filling
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 1 cup beef broth
14 - 1.5 cups frozen peas
→ Mashed Potato Topping
15 - 2 pounds potatoes, peeled and cut into chunks
16 - 0.25 cup whole milk
17 - 3.5 tablespoons unsalted butter
18 - 0.5 teaspoon salt
19 - 0.25 teaspoon white pepper
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 15 to 18 minutes until fork-tender.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
04 - Add ground beef to the skillet. Cook, breaking it up, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
06 - Add beef broth and bring to a simmer. Stir in frozen peas. Cook for 5 minutes, letting the mixture thicken slightly. Remove from heat.
07 - Drain the potatoes. Mash with milk, butter, salt, and white pepper until smooth and creamy.
08 - Spread the beef filling evenly in a 2-quart baking dish. Top with the mashed potatoes, spreading to cover completely. Use a fork to create ridges for extra crispiness.
09 - Bake for 25 minutes or until the top is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.
# Expert Advice:
01 -
- The crispy potato peaks get caramelized in spots while hiding the most incredible savory treasure underneath, like culinary buried treasure that never disappoints.
- Once you master this version, youll find yourself making it reflexively when someone needs cheering up, as Ive learned its impossible to stay gloomy with a proper shepherds pie in front of you.
02 -
- Never skip draining excess fat after browning the meat, as I once did, or youll end up with an oily separation under your potatoes that ruins the texture.
- Let the pie rest for a full 10 minutes after baking or youll end up with a sloppy mess instead of clean, beautiful portions, a mistake I make when Im too impatient and hungry.
03 -
- Warm your milk and butter before adding to the potatoes for a silkier, more evenly incorporated mash that spreads beautifully.
- If you have leftover roasted meat and gravy from a Sunday dinner, chop it finely and substitute it for the ground beef for an incredible flavor upgrade.