A classic Beef Shepherd’s Pie featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes baked to golden perfection.
Total Time:45 minutes
Yield:6 servings
Ingredients
Meat and Vegetables
1 pound ground beef
1 cup carrots, diced
1 cup peas
1 onion, chopped
Other Ingredients
2 cups mashed potatoes (prepared)
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 tablespoon butter (for topping)
Instructions
Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it is hot and ready for baking the shepherd’s pie.
Cook Beef and Onion: In a skillet, brown the ground beef together with the chopped onion over medium heat. Once cooked, drain any excess fat to avoid greasiness.
Add Vegetables and Seasoning: Stir in the diced carrots and peas, then add the beef broth and Worcestershire sauce. Season the mixture with salt and pepper to taste. Allow it to simmer gently for about 5 minutes to meld the flavors and soften the vegetables.
Assemble the Pie: Transfer the cooked meat and vegetable mixture into a greased baking dish. Evenly spread the prepared mashed potatoes over the top, covering the filling completely.
Add Butter and Bake: Dot the surface of the mashed potatoes with butter to promote browning and flavor. Place the dish in the preheated oven and bake for 30 minutes or until the potatoes are golden brown and the filling is heated through.
Cool and Serve: Remove the shepherd’s pie from the oven and let it cool slightly before serving to allow the layers to set.
Notes
For extra flavor, add minced garlic to the beef while browning.
Use leftover mashed potatoes or prepare fresh mashed potatoes with butter and cream for best results.
Vegetables can be varied — corn or green beans work well as substitutes.
To make it gluten free, ensure Worcestershire sauce is gluten free or omit it.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
