Name: Beef and Mushroom Shepherd’s Pie – Comfort Food Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 1.5 lbs (680g) ground beef (85/15 lean); 8-10 oz (225-280g) cremini or button mushrooms, sliced; 1 large onion, finely chopped; 2 medium carrots, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 1.5 cups beef broth; 2 tsp Worcestershire sauce; 1 tsp dried thyme (or 1 tbsp fresh); Salt and black pepper, to taste; 2 tbsp olive oil or butter; 2.5-3 lbs russet potatoes, peeled and cubed; 4 tbsp unsalted butter; ½-¾ cup whole milk (or cream for richer); Salt and pepper, to taste; Optional: ½ cup shredded cheddar for extra flavor

This hearty Beef and Mushroom Shepherd’s Pie combines savory ground beef with umami-packed mushrooms, carrots, onions, and a flavorful gravy, all topped with fluffy garlic mashed potatoes and baked until golden and bubbling. It’s the ultimate cozy comfort food for family dinners or chilly evenings.

Why You’ll Love This Recipe:

You’ll adore this dish because it elevates the traditional shepherd’s pie with an extra layer of deep, meaty flavor from the mushrooms – they make the beef taste even richer without overpowering it.

It’s incredibly satisfying, with tender meat, vibrant veggies, and that irresistible contrast between the saucy filling and creamy, slightly crisped potato topping. Perfect for meal prep, it reheats beautifully, feeds a crowd affordably, and feels like a warm hug on a plate. Plus, it’s forgiving – great for beginners yet impressive enough for guests.

Yield: 8 servings

Beef and Mushroom Shepherd’s Pie – Comfort Food Recipe

Hearty beef and mushroom filling topped with creamy mashed potatoes, baked to golden perfection – ultimate comfort food!

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients

For the filling:

1.5 lbs (680g) ground beef (85/15 lean)
8-10 oz (225-280g) cremini or button mushrooms, sliced
1 large onion, finely chopped
2 medium carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1.5 cups beef broth
2 tsp Worcestershire sauce
1 tsp dried thyme (or 1 tbsp fresh)
Salt and black pepper, to taste
2 tbsp olive oil or butter

For the mashed potato topping:

2.5-3 lbs russet potatoes, peeled and cubed
4 tbsp unsalted butter
½-¾ cup whole milk (or cream for richer)
Salt and pepper, to taste
Optional: ½ cup shredded cheddar for extra flavor

Instructions

Get everything ready and preheat – Start by preheating your oven to 400°F (200°C). Peel and cube the potatoes, then pop them into a large pot of salted water. This gets the mash going early so everything times perfectly. Chop your veggies and slice those gorgeous mushrooms – the aroma already promises something cozy!
Boil those potatoes – Bring the potato pot to a boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender. They'll be fluffy and ready to mash into creamy perfection.
Brown the beef – While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef, breaking it up with a spoon. Cook until nicely browned (about 7-8 minutes). Season with salt and pepper. Scoop out excess fat if needed, then transfer beef to a bowl.
Sauté the veggies and mushrooms – In the same skillet, add another tbsp oil. Toss in onion and carrots; cook 5 minutes until softened. Add mushrooms and garlic – stir and cook another 5-7 minutes until mushrooms release their juices and turn golden. The kitchen will smell incredible!
Build the flavorful filling – Stir in tomato paste and thyme; cook 1 minute. Sprinkle flour over everything and mix well for 1-2 minutes to cook out the raw taste. Pour in beef broth and Worcestershire, scraping up any browned bits. Return beef to the pan, bring to a simmer, and cook 5-8 minutes until thickened and luscious.
Taste and adjust – Give the filling a good taste – add more salt, pepper, or a dash more Worcestershire if it needs a kick. Remove from heat. If it's too thick, splash in a bit more broth.
Mash the potatoes – Drain potatoes well. Return to pot, add butter, warm milk, salt, and pepper. Mash until smooth and creamy (add more milk if needed). For extra indulgence, stir in some cheddar here.
Assemble the pie – Transfer the beef-mushroom filling to a 9x13-inch baking dish (or similar). Spread evenly. Spoon or pipe the mashed potatoes on top, creating peaks and swirls for that classic look – they crisp up beautifully!
Bake to golden glory – Pop in the oven for 25-30 minutes until the potatoes are lightly browned and the filling bubbles around the edges. For an extra crispy top, broil 2-3 minutes at the end.
Rest and serve – Let it rest 10-15 minutes (this helps it set so slices hold together). Scoop generous portions, garnish with fresh parsley if you like, and enjoy the cozy, soul-warming magic!

Notes

This dish is naturally hearty and can be made ahead – assemble up to a day before baking. For a dairy-free version, use plant-based milk/butter and skip cheese. Always use fresh mushrooms for best texture and flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 350Total Fat 24gSaturated Fat 10gUnsaturated Fat 14gCholesterol 92mgSodium 276mgCarbohydrates 6gFiber 1gSugar 2gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Brown the beef and mushrooms well for maximum flavor; don’t crowd the pan.
Use a potato ricer for ultra-smooth mash, or leave some chunks for rustic texture.
Add a splash of red wine or extra Worcestershire if you want bolder depth.
For a golden top, broil for the last 2-3 minutes – watch closely to avoid burning.
Let it rest 10 minutes after baking so the filling sets and slices neatly.
Taste the filling before topping – adjust salt, pepper, or herbs as needed.

Ingredients Notes:

Ground beef (lean 85/15 works best) provides rich flavor without excess grease. Cremini or button mushrooms add earthy umami and moisture, making the dish feel more luxurious. Russet potatoes are ideal for fluffy mash that holds up well.

Carrots and onions bring natural sweetness and classic base notes, while garlic, Worcestershire, and tomato paste build savory depth. Beef broth creates a luscious gravy, and a touch of flour thickens it perfectly. Butter and milk make the topping creamy and indulgent – use whole milk for richness.

Variations and Substitutions:

Swap ground beef for ground lamb for a more traditional shepherd’s pie vibe, or use ground turkey/chicken for a lighter version. Try mixed mushrooms (shiitake, portobello) for bolder earthiness.

Add frozen peas or corn for extra color and sweetness. For gluten-free, use cornstarch instead of flour. Make it vegetarian by replacing beef with lentils or more mushrooms and veggie broth.

Stir in cheese (cheddar or parmesan) into the mash for extra indulgence, or add herbs like thyme/rosemary for fragrance. Guinness or red wine can sub for some broth for an Irish pub twist.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (covered with foil) for 20-25 minutes until hot, or microwave individual portions. Freeze baked pie (or unbaked after assembly) for up to 3 months – thaw overnight in fridge before reheating. The filling freezes well separately too.