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Shepherd's Pie

Print Recipe
Servings: 4
Course: Dinner
Cuisine: American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Meat, veggies, and mashed potatoes all in one dish. Dishes to wash: one. Satisfaction: maximum. This is the kind of meal that earns its spot in the regular rotation not because it's fancy, but because
Mike

Ingredients  

For the filling
  • 1.5 pounds ground beef (80/20)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons flour
  • 1 cup beef broth
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn (optional)
  • 1 teaspoon dried thyme
  • salt and pepper
For the topping
  • 3 pounds Yukon Gold potatoes
  • 4 tablespoons butter
  • 1/2 cup warm milk
  • 1/2 cup shredded cheddar cheese (optional)
  • salt and pepper

Method
 

Step 1: Make the mashed potato topping
  1. Peel and quarter the potatoes. Boil in salted water until fork-tender, about 15-18 minutes. Drain well, mash with butter and warm milk until smooth. Season with salt and pepper. If you want, fold in the shredded cheddar. Set aside. If you've got leftover mashed potatoes, use those — this is a great way to repurpose them.
Step 2: Build the filling
  1. Brown the ground beef in a large oven-safe skillet over medium-high heat, breaking it into crumbles. Drain excess fat if needed. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for one minute. Stir in the tomato paste and flour, cook for another minute. Add the Worcestershire sauce, beef broth, thyme, salt, and pepper. Bring to a simmer and cook until the liquid thickens slightly, about 5 minutes. Stir in the frozen vegetables.
Step 3: Assemble and bake
  1. Preheat oven to 400°F. If you're using an oven-safe skillet, just spread the mashed potatoes directly over the filling. Otherwise, transfer the filling to a 9x13 baking dish first. Drop spoonfuls of mashed potato over the surface, then spread gently to cover completely — pushing all the way to the edges to seal in the filling. Drag a fork across the top to create ridges — these get beautifully golden and crispy.
  2. Bake for 25-30 minutes until the edges are bubbly and the potato top is golden brown. If you want extra color, broil for the last 2-3 minutes. Let it rest for 10 minutes before serving so the filling sets and doesn't run everywhere when you scoop it.