Description
This classic Beef Shepherd's Pie features a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked until golden and bubbling. A comforting, hearty dish perfect for a family dinner.
Ingredients
Scale
Mashed Potatoes
- 1-½ pounds yukon gold potatoes, peeled and diced
- ⅓ cup whole milk, more as needed
- 4 tablespoons unsalted butter
- 1 teaspoon coarse kosher salt, more to taste
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
Beef Filling
- 1 tablespoon olive oil
- 8 ounces button or crimini mushrooms, cleaned, stems removed and diced
- 1 medium onion, diced fine
- 2 medium carrots, peeled and diced fine
- 1 teaspoon coarse kosher salt, more to taste
- ½ teaspoon ground black pepper
- 1 pound ground beef (or lamb)
- 2 garlic cloves, minced
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire sauce (or soy sauce)
- 1 teaspoon dried thyme (or a tablespoon of fresh thyme leaves)
- 1-¼ cup beef broth, or more as needed
- ½ cup frozen peas
Instructions
- Prepare the potatoes: Add peeled and diced potatoes to a medium pot with enough water to cover them by 2 inches. Bring to a boil and cook until tender, about 25 minutes.
- Mash the potatoes: Drain the cooked potatoes and return them to the pot. Add whole milk, unsalted butter, coarse kosher salt, garlic powder, and ground black pepper. Mash together until just combined and smooth. Adjust seasoning and add more milk if needed.
- Preheat the oven: Set the oven to 425ºF and place a rack in the upper part of the oven.
- Cook the vegetables: Heat olive oil in an 8-10 inch cast-iron skillet over medium-low heat. Add diced mushrooms and a pinch of salt; cook until all liquid evaporates, about 8 minutes. Add diced onion, carrots, salt, and pepper; cook until they begin to soften, about 5 minutes.
- Cook the beef: Add ground beef to the skillet and cook, breaking it up, until no longer pink. Drain excess fat if necessary, leaving about a tablespoon in the skillet.
- Add flavorings: Stir in minced garlic, potato starch, tomato paste, Worcestershire sauce, and dried thyme. Cook for about 30 seconds until fragrant.
- Simmer the filling: Pour in beef broth and stir well, scraping up any browned bits from the bottom. Bring to a boil, then lower heat to simmer for 10 minutes. Taste and adjust seasoning as needed. Stir in frozen peas and turn off the heat.
- Assemble the pie: Spoon mashed potatoes over the beef filling in an even layer, covering the entire surface. Optionally, texture the potato surface with a fork or spoon to encourage crisping during baking.
- Bake the shepherd's pie: Place the skillet in the preheated oven on the upper rack and bake for 15 minutes until the filling is lightly browned and bubbling.
- Rest and serve: Let the pie sit for 5-10 minutes before serving to allow flavors to meld and the dish to set.
Notes
- Drain excess fat from ground beef or lamb, leaving about a tablespoon for flavor.
- If your skillet is not oven-safe, transfer the meat mixture to an 8-inch baking dish before topping with mashed potatoes.
- This recipe can be doubled and baked in a larger 12-inch skillet or 9x13-inch baking dish.
- To freeze, bake in a freezer-safe dish, cool completely, then wrap tightly in plastic wrap and foil. Defrost overnight in the fridge and reheat by baking until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg
