Classic Shepherd’s Pie with Beef Recipe
Classic Shepherd’s Pie with Beef is a comforting and hearty dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes. This traditional recipe perfectly balances rich flavors and textures, baked to golden perfection for a family-friendly meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
Filling
- 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)
- 1 tsp. salt
- 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
- Preheat oven: Set your oven to 425°F (220°C) to prepare for baking later.
- Cook potatoes: Place the diced potatoes in a pot filled with cold water and add 1 tablespoon of salt. Bring to a boil uncovered, then reduce heat to medium-high and cook until tender (10-15 minutes).
- Prepare filling base: While potatoes cook, heat vegetable oil in a medium sauté pan over medium-high heat. Add chopped onions and carrots, cooking until softened about 5-6 minutes. Stir in garlic and thyme.
- Brown beef: Add ground beef, 1 teaspoon salt, and ½ teaspoon pepper to the pan. Cook, stirring occasionally, until beef is browned and cooked through, 7-8 minutes. Drain excess fat.
- Make sauce: Stir in flour and tomato paste, cooking for 1-2 minutes. Gradually add beef broth and Worcestershire sauce, stirring until combined.
- Simmer filling: Bring mixture to a boil, then lower heat to a simmer. Cook until thickened, about 2-3 minutes. Remove thyme sprigs.
- Add vegetables: Stir in defrosted corn and peas. Adjust seasoning with salt and pepper as needed.
- Drain potatoes: Drain cooked potatoes and return to pot. Cook over medium heat for 1-2 minutes to evaporate excess moisture. Remove from heat.
- Mash potatoes: Add butter and mash potatoes until smooth. Stir in heated milk. Quickly fold in the egg yolk to enrich the mash, tasting and seasoning with salt if needed.
- Assemble pie: Spread the meat filling evenly in an 11 x 7-inch baking dish. Top with mashed potatoes, starting at the edges to seal in the meat, then cover the center. Use a fork to create swirly patterns on the surface of the potatoes to add texture.
- Bake: Place the assembled pie in the oven and bake for approximately 20-25 minutes or until the top is golden brown and crispy.
Notes
- Use medium-fat ground beef for juicy and flavorful filling.
- Defrost frozen peas and corn before adding to ensure even cooking.
- Sealing the edges of the mashed potatoes helps prevent boil-overs during baking.
- Egg yolk in mashed potatoes adds richness and helps bind the topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- For a gluten-free version, use a gluten-free flour substitute.
Keywords: Shepherd's Pie, Beef Pie, Comfort Food, Classic Recipe, Mashed Potato Topping, Ground Beef, British Cuisine, Cottage Pie
