Shepherd's Pie

Shepherd's Pie is one of those dinners that just makes sense on a busy night — ground beef, simple vegetables, and creamy mashed russet potatoes all baked together in one dish. Everything gets cooked on the stovetop first, then goes into the oven so the potato layer can set and pick up a little color on top. The ingredient list is short and easy to shop for, and the whole thing comes together in under an hour. It's hearty, it's straightforward, and it's the kind of recipe the whole family can get behind on a weeknight.

Prep Time30

Cook Time25

Total Time55

Course: Main

Keyword: Shepherd's pie

Servings: servings

Calories: 444kcal

Ingredients

Mashed Potatoes:

3 pounds russet potatoes peeled and cut into large chunks
1/4 cup unsalted butter
½ cup heavy cream
salt and pepper to taste

Beef Filling:

1 pound lean ground beef
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup sweet onion diced
1 cup carrots peeled and chopped into small pieces
1 cup celery chopped
1 cup frozen peas
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste

Garnish:

thyme fresh chopped

Instructions

Prep the Potatoes: Preheat the oven to 400°F. Add the peeled russet potatoes to a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
Start the Beef Mixture: While the potatoes cook, melt 2 tablespoons of butter in a large skillet or pot over medium-high heat. Add the minced garlic and diced onion. Cook until softened.
Add Vegetables and Beef: Stir in the carrots and celery and cook for a few minutes, stirring often. Add the ground beef and cook until no longer pink, breaking it up as it cooks.
Build the Filling: Add the frozen peas, beef broth, tomato paste, and Worcestershire sauce. Stir well. Season with salt and pepper, then remove from heat.
Mash the Potatoes: Drain the potatoes and add them to a large mixing bowl. Add the remaining ¼ cup butter and heavy cream. Beat with an electric mixer until smooth and fluffy. Season with salt and pepper and stir once more.
Assemble: Spread the beef mixture evenly in a greased 9x13-inch baking dish. Spoon the mashed potatoes over the top and spread evenly. Sprinkle with fresh thyme.
Bake: Bake for 25 minutes. Turn on the broiler for the last 4 minutes to lightly brown the top.
Let rest for a few minutes before serving.

Notes

Make ahead: Assemble the full dish, cover, and refrigerate up to 24 hours. Bake as written, adding 5–10 minutes since it's starting cold.

Leftovers: Store covered in the fridge for up to 3 days. Reheat in the microwave, or cover and warm in a 350°F oven until hot.

Freezer-friendly: Cool completely, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Broiler tip: Broil only at the end and keep an eye on it — 2–4 minutes is usually enough to brown the top fast.

Potato texture: If the mash feels thick, add a small splash more cream or broth so it spreads easily over the filling.

Watery filling fix: Simmer the beef mixture 2–3 extra minutes before assembling to reduce the liquid a bit.

Nutrition