Classic Shepherd’s Pie with Beef Recipe

Introduction

Classic Shepherd’s Pie with Beef is a comforting, hearty dish perfect for chilly evenings. This traditional recipe combines savory ground beef and vegetables topped with creamy mashed potatoes for a satisfying meal the whole family will love.

Ingredients

• 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2-3/4″ dice
• 1 Tbsp. + 1 tsp. salt, divided
• 1 Tbsp. vegetable oil
• 1 small onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme (or 1 tsp. dried thyme)
• 1 and ½ lbs. ground beef chuck, or other medium fat ground beef
• ½ tsp. pepper
• 2 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 cup beef broth (low sodium)
• 2 tsp. Worcestershire sauce
• ¾ cup frozen corn, defrosted
• ¾ cup frozen peas, defrosted
• 2 Tbsp. butter
• ¼ cup milk, heated
• 1 egg yolk

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Place the diced potatoes in a pot filled with cold water. Add 1 tablespoon of salt, cover partially, and bring to a boil over high heat. Once boiling, reduce to medium-high and cook until the potatoes are fork-tender, about 10-15 minutes.
3. Step 3: While the potatoes cook, heat the vegetable oil in a medium sauté pan over medium-high heat. Add the chopped onions and carrots and cook until softened, about 5-6 minutes. Stir in the minced garlic and thyme.
4. Step 4: Add the ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper to the pan. Cook, stirring occasionally, until the meat is fully browned, about 7-8 minutes. Drain any excess fat.
5. Step 5: Stir in the flour and tomato paste, cooking for 1-2 minutes until combined. Then add the beef broth and Worcestershire sauce.
6. Step 6: Bring the mixture to a boil, then reduce heat to a simmer. Stir occasionally until the mixture thickens, about 2-3 minutes. Remove the thyme sprigs.
7. Step 7: Stir in the defrosted corn and peas. Taste and adjust seasoning with salt and pepper if needed.
8. Step 8: Drain the cooked potatoes and return them to the pot. Cook over medium heat for 1-2 minutes to dry them out, then remove from heat.
9. Step 9: Mash the potatoes with butter. Once smooth, stir in the heated milk. Quickly mix in the egg yolk to enrich the mash, season with salt if necessary.
10. Step 10: Spread the meat mixture evenly in an 11 x 7 inch baking dish. Top with mashed potatoes, starting at the corners and working around the edges to seal in the meat. Use a fork to create swirly patterns on the potato surface to add texture.
11. Step 11: Bake until the potato topping is golden and slightly crisp on top, about 20-25 minutes.

Tips & Variations

• For extra flavor, add a splash of red wine to the meat mixture before simmering.
• Use a mix of ground beef and lamb to more closely mimic traditional shepherd’s pie.
• Swap out frozen peas and corn for fresh vegetables in season for a fresher taste.
• Add shredded cheddar cheese on top of the potatoes before baking for a cheesy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated 350°F (175°C) oven until heated through, about 20 minutes. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for the topping?

Yes, Yukon Gold or other starchy potatoes work well, but Russet potatoes provide the fluffiest and creamiest mash.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the meat filling and mashed potatoes separately, then assemble and bake just before serving. This makes for easier mealtime preparation.

Classic Shepherd’s Pie with Beef Recipe

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★★★★★

4.5 from 73 reviews

Classic Shepherd’s Pie with Beef is a comforting and hearty casserole featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes. This traditional recipe combines tender diced potatoes, ground beef cooked with carrots, onions, garlic, and thyme, thickened with flour and enriched with tomato paste and Worcestershire sauce. Finished under a hot oven until the potatoes are golden and fluffy, this dish is perfect for a satisfying family meal.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Potatoes

• 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2–3/4″ dice
• 1 Tbsp. salt (for boiling potatoes)
• 2 Tbsp. butter
• ¼ cup milk, heated
• 1 egg yolk
• Salt to taste

Meat Filling

• 1 Tbsp. + 1 tsp. salt, divided
• 1 Tbsp. vegetable oil
• 1 small onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme (or 1 tsp. dried thyme)
• 1 and ½ lbs. ground beef chuck or other medium fat ground beef
• ½ tsp. pepper
• 2 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 cup beef broth (low sodium)
• 2 tsp. Worcestershire sauce
• ¾ cup frozen corn, defrosted
• ¾ cup frozen peas, defrosted

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shepherd’s pie later.
2. Cook Potatoes: Place the diced potatoes into a pot filled with cold water, add 1 tablespoon of salt. Bring to a boil with the pot slightly covered, then reduce heat and boil until potatoes are fork-tender, about 10-15 minutes.
3. Sauté Vegetables: While potatoes cook, heat vegetable oil in a medium sauté pan over medium-high heat. Add finely chopped onions and carrots, cooking until softened, about 5-6 minutes. Stir in minced garlic and thyme.
4. Cook Ground Beef: Add ground beef to the pan along with 1 teaspoon salt and ½ teaspoon pepper. Stir occasionally, cooking until the beef is browned and cooked through, about 7-8 minutes. Drain excess fat from the pan.
5. Thicken Filling: Stir in flour and tomato paste, cooking for 1-2 minutes to remove raw flour taste. Gradually add beef broth and Worcestershire sauce, bringing to a boil.
6. Simmer Meat Mixture: Reduce heat to low and simmer, stirring occasionally until the mixture thickens, around 2-3 minutes. Remove the thyme sprigs.
7. Add Vegetables: Fold in defrosted corn and peas, then taste and adjust seasoning with salt and pepper if needed.
8. Drain and Dry Potatoes: Strain the cooked potatoes and return them to the pot. Cook over medium heat for 1-2 minutes to dry excess moisture.
9. Mash Potatoes: Remove from heat, add butter and mash the potatoes until smooth. Stir in heated milk, then quickly mix in the egg yolk to enrich the mash. Season to taste with salt.
10. Assemble Pie: Spread the meat mixture evenly in an 11 x 7 inch baking dish. Spoon the mashed potatoes on top starting at the edges, sealing in the meat. Use a fork to fluff the potatoes with swirling motions for texture.
11. Bake: Bake in the preheated oven until the potatoes are slightly golden and the filling is bubbly, about 20-25 minutes.

Notes

• Using medium-fat ground beef adds flavor without excess grease.
• Starting the potato topping from the edges helps seal the filling to prevent boil-overs.
• Quickly stirring in egg yolk prevents it from scrambling, adding richness to the mashed potatoes.
• Defrost frozen vegetables completely to avoid excess water in the filling.
• Let the shepherd’s pie rest for 5 minutes after baking for easier slicing.

Keywords: shepherd’s pie, classic shepherd’s pie, ground beef casserole, mashed potato topping, comfort food, British recipe