Shepherd’s Pie with Beef
A hearty, cozy shepherd’s pie made with ground beef instead of lamb, loaded with veggies and topped with buttery mashed potatoes plus smoked gouda for extra flavor. A family favorite that’s easy enough for weeknights!
Servings: 8
Calories: 525kcal
Ingredients
Filling
- 2 lbs ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups frozen peas & carrots or mixed veggies
- 1 cup beef broth
- Salt & pepper to taste
Mashed Potato Topping
- 3 lbs russet potatoes peeled & cubed
- 4 tbsp butter
- ½ cup milk or cream
- ½ cup grated parmesan or shredded smoked gouda or both
- Salt & pepper
Optional
- Extra shredded smoked gouda or grated parmesan for topping
Instructions
- Cook ground beef in a large skillet over medium-high heat until browned, drain excess fat
- Add onion and garlic, cook until softened
- Stir in tomato paste and Worcestershire sauce
- Pour in a splash of red wine to deglaze the pan, scrape up all the browned bits, let it reduce about a minute
- Add frozen veggies and beef broth, simmer about 5-7 minutes until slightly thickened, season with salt and pepper
- While filling simmers, boil potatoes in salted water until fork tender
- Drain potatoes, add butter, milk or cream, parmesan or smoked gouda, salt and pepper, mash until smooth
- Preheat oven to 400°F
- Spread beef filling evenly in a 9x13 dish or large cast iron skillet
- Top with mashed potatoes, use a fork to create ridges if you like (or get fancy and pipe it)
- Sprinkle extra smoked gouda over the top
- Bake about 20-25 minutes until top is lightly golden
- Let rest about 10 minutes before serving
Notes
Chef’s note
A splash of red wine adds amazing flavor and lifts all those browned bits from the pan (that’s where the magic is!). The alcohol cooks off, leaving rich savory goodness. If you’d rather skip it, just use a little extra beef broth.
A splash of red wine adds amazing flavor and lifts all those browned bits from the pan (that’s where the magic is!). The alcohol cooks off, leaving rich savory goodness. If you’d rather skip it, just use a little extra beef broth.