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Beef Shepherd's Pie

Beef shepherd's pie with a portion removed to reveal the savory beef filling.
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4.5 from 11 reviews

This Beef Shepherd's Pie is pure comfort food—savory beef and veggies in a rich sauce, topped with creamy mashed potatoes. Double the recipe to enjoy now and freeze for later!

Ingredients

For the Mashed Potatoes: 

  • 1-½ pounds (680 grams) yukon gold potatoes, peeled and diced
  • ⅓ cup (70 grams) whole milk, more as needed
  • 4 tablespoons (60 grams) unsalted butter
  • 1 teaspoon coarse kosher salt, more to taste
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground black pepper

For the Beef Filling:

  • 1 tablespoon olive oil
  • 8 ounces (226 grams) button or crimini mushrooms, cleaned, stems removed and diced
  • 1 medium onion, diced fine
  • 2 medium carrot, peeled and diced fine
  • 1 teaspooon coarse kosher salt, more to taste
  • ½ teaspoon ground black pepper
  • 1 pound ground beef (or lamb)
  • 2 garlic cloves, minced
  • 2 tablespoons (14 grams) potato starch or cornstarch
  • 2 teaspoons tomato paste
  • 1 teaspoon Worcestershire (or soy sauce)
  • 1 teaspoon dried thyme (or a tablespoon of fresh thyme leaves)
  • 1-¼ cup (283 grams) beef broth, or more as needed
  • ½ cup frozen peas

Instructions

Make the mashed potatoes:

  1. Add potatoes to a medium pot with enough water to cover them by 2″. Boil the potatoes until tender, about 20-25 minutes
  2. Once the potatoes are tender, drain them, return them to the pot and add in milk, butter, salt, garlic powder and pepper. Mash together with a potato masher until just combined or you desired consistency. Taste and adjust seasoning, and adding in more milk if necessary.

Make the beef filling and assemble:

  1. Preheat the oven to 425ºF and place a rack in the upper part of the oven.
  2. Heat oil in an 8-10” cast-iron skillet over medium-low heat. Once hot, add mushrooms and a pinch of salt and cook until all of the liquid has evaporated about 8 minutes. Add onion, carrot, salt and pepper and cook until beginning to soften, about 5 minutes. Add in the ground beef and cook until no longer pink. 
  3. Add in the garlic, potato starch, tomato paste, Worcestershire and dried thyme and mix together. Cook until fragrant, about 30 seconds. Pour in the beef broth and stir to combine, scraping up any browned bits of the bottom of the pan. Bring up to a boil and then lower heat to simmer for 10 minutes. Shut off the heat and taste and adjust seasoning. Stir in the frozen peas.
  4. Spoon the mashed potatoes on top and carefully spread them out in an even layer, covering the entire meat mixture. If desired, run a fork or a spoon over the mixture to create texture that will crisp in the oven. Or you can assemble it in an 8" baking dish if your skillet is not oven-safe.
  5. Cook in preheated oven in the upper rack for 15 minutes, until the filling is lightly browned and bubbling.
  6. Let sit for 5-10 minutes before serving.

Equipment

Notes

If your ground beef or lamb releases excess fat, drain it, leaving about a tablespoon. Tilt the skillet to pool the fat, then use a spoon or ladle to remove the excess while holding the meat in place.

This can be made and baked all in one dish if using a cast iron or other oven-safe skillet. If not available, this can be cooked in any skillet and then transferred to an oven safe 8" baking dish.

This recipe can be doubled and baked in a large 12" cast iron skillet or 9" x 13" baking dish to make some for now and some for later.

To freeze: bake in a freezer-safe dish, cool completely, then wrap tightly in plastic wrap and foil. Defrost overnight in the fridge and bake until heated through.

Find it online: https://everydaypie.com/beef-shepherds-pie/