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A close-up shot showcases a golden-brown and bubbly Shepherd's Pie With Ground Beef, fresh from the oven and ready to be served.

Best Shepherd's Pie with Ground Beef

This recipe delivers a comforting and flavorful Shepherd's Pie with a rich ground beef filling and a fluffy mashed potato topping. Browning the beef and building a flavorful sauce are key to success, resulting in a truly unforgettable dish. Perfect for a cozy weeknight meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1.5 pounds ground beef
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1/2 cup red wine optional
  • 1 tablespoon tomato paste
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and pepper to taste
  • 3 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk or cream
  • 1/4 cup butter
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese optional

Equipment

  • Large oven-safe skillet or Dutch oven
  • large pot
  • Potato masher
  • measuring cups and spoons
  • cutting board
  • knife
  • mixing bowls
  • fork

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  3. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  4. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in thyme and rosemary. Sprinkle flour over the meat and vegetables and cook for 1 minute, stirring constantly.
  6. Gradually pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Stir in tomato paste.
  7. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
  8. Stir in frozen peas and corn. Season with salt and pepper to taste.
  9. While the meat filling is simmering, place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
  10. Drain potatoes and return them to the pot. Add milk or cream, butter, and garlic powder.
  11. Mash until smooth and creamy. Season with salt and pepper to taste. Stir in cheddar cheese (if using).
  12. Spread the mashed potato topping evenly over the meat filling. Use a fork to create peaks and swirls in the potatoes.
  13. Bake in preheated oven for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbly.
  14. Let cool slightly before serving.

Notes

For a richer flavor, use Yukon Gold potatoes for the topping. You can also add other vegetables to the filling, such as mushrooms or green beans. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave.