Description
This easy Shepherd's Pie recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. A comforting classic made with simple ingredients and straightforward steps, perfect for a hearty family meal.
Ingredients
Beef Mixture
- 1 tablespoon oil
- 2 large carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 1 medium onion, finely chopped
- 1½ teaspoons salt
- 2 cloves garlic, finely minced
- ½ teaspoon pepper
- 1 pound lean ground beef
- 1½ cups low-sodium beef broth
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 1 cup frozen corn
- ¼ cup ketchup
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Mashed Potatoes
- 2 pounds russet or golden potatoes, peeled and cut into ½" pieces (about 6 medium)
- ⅓ cup milk (plus more if desired)
- 6 tablespoons salted butter (divided)
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon pepper
Instructions
- Prepare the skillet and vegetables: In a large oven-safe skillet (about 3 quarts or 12" diameter), heat the oil over medium-high heat. Add the carrots, celery, and onion and cook for 8 to 10 minutes until the onion is softened and carrots are nearly tender. Stir in the salt, garlic, and pepper and cook for 1 minute.
- Cook the ground beef: Add the lean ground beef to the skillet and cook, stirring frequently, until it is completely browned, about 3 to 4 minutes.
- Add broth and thicken: In a small bowl, whisk together the low-sodium beef broth and cornstarch. Pour the mixture into the skillet and use a wooden spoon to scrape up any browned bits from the bottom to incorporate flavor.
- Mix in vegetables and sauces: Stir in the frozen peas, frozen corn, ketchup, tomato paste, and Worcestershire sauce. Cook for 3 to 4 minutes until the sauce thickens slightly and the vegetables are fully tender. Taste and adjust seasonings if needed. Set aside.
- Boil potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and cook for 10 to 12 minutes or until the potatoes are tender.
- Mash potatoes: Drain the potatoes well. Add milk, 4 tablespoons of the butter, salt, dried parsley, and pepper. Mash the potatoes until smooth, adding more milk if necessary to reach desired consistency.
- Preheat oven: Preheat the oven to 375°F (190°C).
- Assemble the pie: Spread the mashed potatoes evenly over the beef mixture in the skillet. Melt the remaining 2 tablespoons of butter and brush it over the potato topping to help achieve a golden crust.
- Bake: Place the skillet in the oven and bake for 20 to 25 minutes, until the mashed potatoes are lightly golden brown and the filling is heated through.
Notes
- If you do not have an oven-safe skillet, transfer the beef mixture to a baking dish before topping with mashed potatoes.
- You can substitute beef broth with vegetable broth, but it will alter the flavor slightly.
- Adjust the seasoning in the beef mixture to your taste before assembly.
- For a richer mashed potato topping, use cream instead of milk and add extra butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
