Beef Shepherds Pie with Peas (Printable)

Savory ground beef and vegetables topped with creamy mashed potatoes, baked until golden for a classic comfort food experience.

# What You'll Need:

→ For the Beef Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 2 lbs ground beef
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 2 cups beef broth
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 bay leaf
12 - 1 1/3 cups frozen peas
13 - Salt and pepper, to taste

→ For the Mashed Potato Topping

14 - 2.5 lbs potatoes, peeled and quartered
15 - 4 tablespoons unsalted butter
16 - 1/2 cup whole milk
17 - Salt and white pepper, to taste
18 - 1 egg yolk (optional, for gloss)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, heat the olive oil. Add onion and carrots, sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Increase heat to medium-high, add ground beef, and cook until browned, breaking up with a spoon. Drain excess fat if necessary.
04 - Stir in tomato paste and Worcestershire sauce; cook for 2 minutes. Add beef broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer, reduce heat, and cook for 15 minutes, stirring occasionally.
05 - Remove bay leaf, stir in frozen peas, and cook for 2 minutes. Remove from heat.
06 - Meanwhile, boil potatoes in salted water until fork-tender, about 15–18 minutes. Drain and return to pot.
07 - Mash the potatoes with butter and milk until smooth. Season with salt and white pepper. For a golden top, mix in the egg yolk.
08 - Spoon the beef mixture into a large baking dish (about 9x13 in). Spread the mashed potatoes evenly over the top and use a fork to create ridges.
09 - Bake for 25–30 minutes, or until the top is lightly golden and filling is bubbling.
10 - Let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The crispy ridges of potato that form on top are somehow even better the next day when you sneak a cold forkful straight from the fridge.
  • Its the kind of recipe that lets you clean out your vegetable drawer but still tastes like you planned it all along.
02 -
  • The filling should be relatively thick, not soupy, or it will make your potato topping sink into the depths of the dish.
  • Letting the shepherds pie rest for a full 10 minutes after baking isn't optional—it's the difference between a sloppy scoop and a perfect square on the plate.
03 -
  • Warming your milk and butter before adding to the potatoes prevents them from cooling too quickly and becoming gluey.
  • For an irresistible umami boost, brush the potato top with melted butter mixed with a teaspoon of Marmite or Vegemite before creating your fork ridges.

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