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Shepherd’s Pie Recipe – Easy Beef & Veggies for Ultimate Comfort

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This cozy shepherd’s pie features a savory ground beef and veggie filling topped with creamy mashed potatoes, baked until golden and bubbling. It’s the ultimate comfort food for chilly evenings and family gatherings.

Ingredients

Scale
  • 1 1/2 pounds ground beef (85% lean preferred)
  • 1 large onion, diced
  • 2 large carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 tablespoons olive oil (or butter)
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup milk (whole milk preferred)
  • 1/4 cup sour cream (or Greek yogurt)
  • Salt and pepper, to taste
  • Optional: 1/2 cup shredded cheddar cheese

Instructions

  1. Place peeled, chopped potatoes in a medium saucepan. Cover with cold water, add salt, and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 15–20 minutes. Drain well.
  2. Return drained potatoes to the pot. Add butter, milk, and sour cream. Mash until smooth and creamy. Season with salt and pepper. Stir in cheddar cheese if using.
  3. While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through (6–8 minutes). Drain excess fat if needed.
  4. Add diced onion and carrots to the beef. Cook until softened, about 5 minutes. Stir in garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
  5. Sprinkle flour over beef mixture, stir, and cook for 1 minute. Gradually pour in beef broth, stirring constantly, until thickened and glossy. Add peas and corn, simmer for 3–4 minutes until heated through. Adjust seasoning.
  6. Preheat oven to 400°F (200°C). Spoon beef and veggie mixture into a baking dish, spreading evenly. Dollop mashed potatoes on top and spread gently to seal in the filling. Create ridges with a fork if desired.
  7. Place dish on a baking sheet. Bake uncovered for 25–30 minutes, until potatoes are golden and filling is bubbling. For a crispy top, broil for 2–3 minutes, watching closely.
  8. Let shepherd’s pie rest for 10 minutes before serving.

Notes

For gluten-free, use cornstarch instead of flour. For dairy-free, substitute plant-based milk and butter. You can use ground turkey, chicken, or lamb instead of beef. Make ahead by assembling and refrigerating up to 24 hours before baking. For extra flavor, add a splash of red wine to the filling. Leftovers store well in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: shepherd's pie, beef, comfort food, mashed potatoes, casserole, easy dinner, family meal, classic, British, potluck

Find it online: https://emmayum.com/shepherds-pie-recipe-easy-beef-and-veggies-for-ultimate-comfort/