Beef Shepherd's Pie with Peas (Printable Version)
Savory ground beef layered with vegetables and peas, topped with creamy mashed potatoes and baked until golden brown.
# What You Need:
→ Beef Filling
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 cup beef broth
14 - 1.5 cups frozen peas
→ Mashed Potato Topping
15 - 2 pounds potatoes, peeled and cut into chunks
16 - ¼ cup whole milk
17 - 3.5 tablespoons unsalted butter
18 - ½ teaspoon salt
19 - ¼ teaspoon white pepper
# Directions:
01 - Preheat the oven to 400°F.
02 - Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 15-18 minutes until fork-tender.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
04 - Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
06 - Add beef broth and bring to a simmer. Stir in frozen peas. Cook for 5 minutes, allowing the mixture to thicken slightly. Remove from heat.
07 - Drain the potatoes. Mash with milk, butter, salt, and white pepper until smooth and creamy.
08 - Spread the beef filling evenly in a 2-quart baking dish. Top with the mashed potatoes, spreading to cover completely. Use a fork to create ridges for extra crispiness.
09 - Bake for 25 minutes or until the top is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.
# Expert Tips:
01 -
- The fork marks on top create these gloriously crispy ridges that somehow taste even better the next day when you sneak a cold bite straight from the fridge.
- Its the ultimate prepare-ahead comfort meal that actually improves overnight as the flavors meld together beneath that buttery potato blanket.
02 -
- If your filling looks too watery before topping with potatoes, sprinkle in a tablespoon of flour while its still hot and stir vigorously to avoid lumps.
- Chilling the assembled but unbaked pie for 30 minutes helps the layers stay distinct when serving rather than collapsing into each other.
03 -
- Pat your cooked potatoes dry in the empty, still-hot pot for a minute before mashing to evaporate excess moisture, resulting in a fluffier, more stable topping.
- Create a thin layer of grated Parmesan between the filling and potatoes to form a moisture barrier that keeps your topping perfectly crisp.