Name: Beefy Shepherds Pie with Mashed Potatoes Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8
Cuisine: British
Ingredients: 1 ½ lbs ground beef; 1 large onion, diced; 2-3 carrots, diced; 3 garlic cloves, minced; 1 cup frozen peas (or mixed peas/corn); 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme (or 1 tablespoon fresh); ½ teaspoon dried rosemary; Salt and black pepper to taste; 2 tablespoons olive oil or butter; 2 ½ lbs russet or Yukon gold potatoes, peeled and cubed; 4 tablespoons unsalted butter; ½-¾ cup whole milk or half-and-half, warmed; Salt and pepper to taste; Optional: ½ cup shredded cheddar cheese

Rich ground beef simmered with onions, carrots, peas, and a savory gravy, layered under a blanket of fluffy, buttery mashed potatoes. Baked until the topping turns golden and slightly crisp, this hearty dish offers cozy, homey flavors with tender meat, colorful veggies, and creamy potatoes in every comforting bite.

Why You’ll Love This Recipe

You’ll fall in love with this beefy shepherd’s pie because it’s the ultimate cozy comfort food—warm, filling, and deeply satisfying on chilly days or any time you crave something homemade and nurturing.

The beef filling is packed with flavor from Worcestershire, herbs, and a touch of tomato for richness, while the mashed potato topping provides that irresistible creamy contrast with lightly crisped peaks when baked.

It’s a one-dish wonder that’s easy to prepare ahead, perfect for family dinners, potlucks, or leftovers that taste even better the next day. Kids adore the familiar flavors, and adults appreciate the balance of protein, veggies, and carbs.

It’s forgiving—use what veggies you have—and feels special without being fussy, making it a reliable go-to that brings everyone to the table with smiles.

Yield: 8 servings

Beefy Shepherds Pie with Mashed Potatoes Recipe

Hearty ground beef veggie filling topped with creamy mashed potatoes, baked golden—ultimate cozy comfort casserole.

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 20 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Beef Filling:

1 ½ lbs ground beef
1 large onion, diced
2-3 carrots, diced
3 garlic cloves, minced
1 cup frozen peas (or mixed peas/corn)
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ teaspoon dried rosemary
Salt and black pepper to taste
2 tablespoons olive oil or butter

For the Mashed Potato Topping:

2 ½ lbs russet or Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
½-¾ cup whole milk or half-and-half, warmed
Salt and pepper to taste
Optional: ½ cup shredded cheddar cheese

Instructions

Boil the potatoes — Place cubed potatoes in large pot, cover with cold water, add pinch of salt. Bring to boil, then simmer 15-20 minutes until fork-tender. Drain well.
Dry and mash — Return drained potatoes to pot over low heat 1 minute to evaporate moisture. Add butter, warm milk gradually, salt, and pepper. Mash until smooth and creamy—don't overmix!
Preheat oven — Set oven to 400°F (200°C). Lightly grease 9x13-inch baking dish or similar casserole.
Brown the beef — In large skillet over medium heat, heat oil. Add ground beef and onion; cook 8-10 minutes, breaking up meat until browned and onion soft. Drain excess fat.
Build the flavor — Stir in garlic, carrots; cook 3-4 minutes. Add tomato paste, cook 1 minute. Sprinkle flour over top, stir 1 minute to cook out raw taste.
Simmer the filling — Pour in beef broth, Worcestershire, thyme, rosemary, salt, and pepper. Bring to simmer, cook 8-10 minutes until thickened and carrots tender. Stir in peas last 2 minutes. Taste and adjust seasoning.
Layer it up — Spread beef filling evenly in prepared baking dish. Spoon mashed potatoes over top, spreading gently to edges. Use fork to create ridges for beautiful browning.
Add finishing touches — Optional: sprinkle cheese on top for extra golden melt. Dot with small butter pieces if desired for richer crust.
Bake to perfection — Bake 25-30 minutes until filling bubbles and potato topping turns lightly golden. For extra crisp, broil 2-3 minutes—watch carefully!
Rest and serve — Let rest 10 minutes (helps set). Garnish with chopped parsley or chives. Scoop generous portions—enjoy the layers of savory beef and creamy potatoes!

Notes

Filling should be saucy but not soupy—thicken more if needed. For extra fluffy mash, use warm (not cold) milk/butter. Traditional shepherd's pie uses lamb, but this beef version (cottage pie style) is just as beloved and often preferred

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 209Total Fat 12gSaturated Fat 5gUnsaturated Fat 7gCholesterol 28mgSodium 292mgCarbohydrates 18gFiber 3gSugar 3gProtein 8g

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:

Use russet or Yukon gold potatoes for the fluffiest mash—russets absorb butter beautifully.
Dry potatoes after boiling (return to pot over low heat) to remove excess moisture for creamier mash.
Create ridges in the potato topping with a fork—helps it brown and crisp nicely under the broiler.
Let filling thicken fully before topping—too much liquid makes potatoes soggy.
For extra flavor, add a splash of red wine or beef stock to the filling.
Broil 2-3 minutes at the end for golden, bubbly top (watch closely to avoid burning).
Make ahead: Assemble fully, cover, and refrigerate up to 2 days before baking.
Taste filling before assembling—adjust salt, pepper, or herbs generously.

Ingredients Notes

Ground beef: 80/20 lean-to-fat for juicy flavor without greasiness—drain excess fat after browning.
Potatoes: Russet for classic fluffiness or Yukon gold for buttery taste and creamier texture—peel or leave skins on for rustic version.
Mixed vegetables: Carrots, peas, corn, and onion provide sweetness, color, and texture—frozen mixed veggies save time and work great.
Butter and milk/cream: Essential for rich, smooth mashed potatoes—whole milk or half-and-half for creaminess.
Worcestershire sauce: Adds deep umami and savory kick—don’t skip it!
Tomato paste: Concentrates flavor and thickens gravy slightly.
Beef broth: Low-sodium preferred for control—helps create saucy filling.
Herbs: Thyme and rosemary (fresh or dried) bring classic shepherd’s pie aroma.

Variations and Substitutions

Traditional lamb: Swap beef for ground lamb for authentic shepherd’s pie (cottage pie uses beef).
Add cheese: Mix cheddar or parmesan into mashed potatoes or sprinkle on top for cheesy crust.
Veggie boost: Include celery, mushrooms, or green beans for more nutrition.
Spicy kick: Add red pepper flakes, hot sauce, or diced jalapeños to filling.
Guinness twist: Replace some broth with stout beer for richer, Irish-inspired flavor.
Vegetarian: Use lentils, plant-based ground, or mushrooms instead of beef.
Low-carb: Top with mashed cauliflower instead of potatoes.
Gluten-free: Use GF Worcestershire or ensure broth is GF.
Creamy upgrade: Stir cream cheese or sour cream into mashed potatoes.
Mini versions: Bake in ramekins for individual portions.

Storage Options:

Store leftovers in airtight container in fridge up to 4 days—reheat in 350°F oven covered 20-25 minutes or microwave until hot. Freeze baked pie up to 3 months (thaw overnight in fridge, then reheat in oven covered). Assemble unbaked and freeze up to 2 months—bake from frozen adding 15-20 minutes. Re-crisp top under broiler if needed.