Shepherd's Pie

This shepherd’s pie is a straightforward, one-dish meal made with seasoned ground beef, simple vegetables, and mashed russet potatoes baked until lightly browned on top. The beef and vegetables cook together on the stovetop before being topped with smooth mashed potatoes and finished in the oven. It’s a great option for busy weeks, easy to make ahead, and reheats well for lunches or quick dinners later on.

Prep Time30

Cook Time25

Total Time55

Course: Main

Keyword: Shepherd's pie

Servings: servings

Calories: 393kcal

Ingredients

3 pounds russet potatoes peeled and cut into large chunks
1 pound lean ground beef
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
2 Tablespoon unsalted butter
½ cup heavy cream
salt and pepper to taste
Fresh chopped thyme for garnish

Instructions

Prep the Potatoes: Preheat the oven to 400°F. Add the peeled 3 pounds 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, melt2 Tablespoon unsalted butter in a large skillet or pot over medium-high heat. Add the 1 Tablespoon minced garlic and diced 1 cup sweet onion. Cook until softened.
Add Vegetables and Beef: Stir in the 1 cup carrots and 1 cup celery and cook for a few minutes, stirring often. Add the 1 pound lean ground beef and cook until no longer pink, breaking it up as it cooks.
Build the Filling: Add the 1 cup frozen peas, 1 cup beef broth, 1 Tablespoon tomato paste, and 1 Tablespoon Worcestershire sauce. Stir well. Season with salt and pepper, then remove from heat.
Mash the Potatoes: Drain the potatoes and add them to a mixing bowl. Add the remaining butter and ½ cup heavy cream. Beat until smooth. Season with salt and pepper and stir once more.
Assemble: Spread the beef mixture evenly in a greased 9×13-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