Beef and Vegetable Shepherd's Pie
Beef and Vegetable Shepherd's Pie
Ingredients
For the Beef and Vegetable Filling
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
For the Mashed Potato Topping
- 2 pounds potatoes, Russet or Yukon Gold, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, for topping (optional)
Instructions
- 1
Prepare Potatoes: Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Cook Beef: While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
⏱️ 10 min
- 3
Sauté Vegetables: Add diced onion, carrots, and celery to the skillet with the beef. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min
- 4
Thicken Sauce: Sprinkle flour over the beef and vegetable mixture. Cook, stirring constantly, for 1 minute. Gradually stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.
⏱️ 7 min
- 5
Add Frozen Vegetables: Stir in frozen peas and corn. Remove the skillet from heat.
⏱️ 2 min
- 6
Mash Potatoes: Once potatoes are tender, drain them thoroughly. Return potatoes to the hot pot. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 7
Assemble Pie: Spoon the beef and vegetable filling evenly into the bottom of the oven-safe skillet (if using, otherwise transfer to a 9x13 inch baking dish). Carefully spread the mashed potato topping over the filling, ensuring it covers completely and seals the edges. You can use a fork to create decorative ridges on top. If desired, sprinkle with grated Parmesan cheese.
⏱️ 5 min
- 8
Bake: Preheat oven to 375°F. Bake for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown. If the topping isn't browning enough, you can place it under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 9
Rest and Serve: Let the shepherd's pie rest for 5-10 minutes before serving to allow the filling to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Vegetable Shepherd's Pie
Ingredients
For the Beef and Vegetable Filling
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
For the Mashed Potato Topping
- 2 pounds potatoes, Russet or Yukon Gold, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated, for topping (optional)
Instructions
- 1
Prepare Potatoes: Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Cook Beef: While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
⏱️ 10 min - 3
Sauté Vegetables: Add diced onion, carrots, and celery to the skillet with the beef. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min - 4
Thicken Sauce: Sprinkle flour over the beef and vegetable mixture. Cook, stirring constantly, for 1 minute. Gradually stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.
⏱️ 7 min - 5
Add Frozen Vegetables: Stir in frozen peas and corn. Remove the skillet from heat.
⏱️ 2 min - 6
Mash Potatoes: Once potatoes are tender, drain them thoroughly. Return potatoes to the hot pot. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 7
Assemble Pie: Spoon the beef and vegetable filling evenly into the bottom of the oven-safe skillet (if using, otherwise transfer to a 9x13 inch baking dish). Carefully spread the mashed potato topping over the filling, ensuring it covers completely and seals the edges. You can use a fork to create decorative ridges on top. If desired, sprinkle with grated Parmesan cheese.
⏱️ 5 min - 8
Bake: Preheat oven to 375°F. Bake for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown. If the topping isn't browning enough, you can place it under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 9
Rest and Serve: Let the shepherd's pie rest for 5-10 minutes before serving to allow the filling to set.
⏱️ 10 min