SHEPHERDS PIE

A hearty and comforting all-in-one meal, this classic Beef Shepherd’s Pie features savory ground beef cooked with vegetables in a rich, flavorful gravy, all topped with a creamy layer of buttery mashed potatoes and baked to golden perfection. It's the ultimate comfort dish—perfect for family dinners, meal prep, or warming up on a chilly night.

INGREDIENTS

For the Beef Filling:

1½ lbs ground beef

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

1 cup frozen peas

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

½ tsp paprika

1 tbsp all-purpose flour (for thickening)

¾ cup beef broth

Salt and pepper to taste

For the Mashed Potato Topping:

2 lbs Yukon Gold or russet potatoes, peeled and cubed

4 tbsp butter

½ cup whole milk (or cream, for extra richness)

Salt and pepper to taste

Optional: ½ cup shredded cheddar cheese for topping

INSTRUCTIONS

Make the mashed potatoes: Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.

Cook the filling:

In a large skillet, heat olive oil over medium heat. Add chopped onion and carrots and cook for 4–5 minutes until softened.

Add garlic and cook another 30 seconds.

Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

Stir in tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Sprinkle in flour and cook 1 minute.

Pour in beef broth, stir, and simmer for 5–7 minutes until thickened. Stir in peas and remove from heat.

Assemble the pie:

Preheat oven to 400°F (200°C).

Spoon the beef mixture into a 9x13-inch baking dish or casserole dish. Spread mashed potatoes over the top, smoothing with a spoon or fork. For extra flavor, sprinkle cheese on top if desired.

Bake: Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling around the edges. For a crispier top, broil for an additional 2–3 minutes.

Serve: Let rest for a few minutes, then slice and serve warm. Great with a side salad or crusty bread.