Save to Pinterest A comforting, affordable classic featuring savory ground beef and vegetables, topped with creamy, cheesy mashed potatoes and baked until golden.
I first made this shepherds pie on a chilly winter evening when everyone craved something hearty but we needed to keep costs down. Combining leftover vegetables with ground beef made a filling meal everyone loved.
Ingredients
- Ground beef: 500 g (1 lb) or ground turkey/lamb for variation
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Frozen peas: 1 cup
- Garlic: 2 cloves, minced
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Beef or vegetable broth: 250 ml (1 cup)
- All-purpose flour: 2 tbsp or cornstarch for gluten-free
- Vegetable oil: 2 tbsp
- Salt and black pepper: to taste
- Potatoes: 800 g (about 1¾ lbs), peeled and chopped
- Milk: 60 ml (¼ cup)
- Butter: 2 tbsp
- Cheddar cheese: 100 g (1 cup) shredded
- Salt and black pepper: to taste
Instructions
- Prep & boil potatoes:
- Boil the potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash potatoes:
- Mash the potatoes with butter, milk, half the cheddar cheese, salt, and pepper until creamy. Set aside.
- Cook filling:
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and carrots, cooking for 5 minutes until softened. Add garlic and ground beef. Cook, breaking up meat, until browned and cooked through.
- Add flavorings:
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Thicken mixture:
- Sprinkle flour over the mixture, stir in, and cook for another minute.
- Simmer & add peas:
- Pour in broth and bring to a simmer. Add peas and cook for 3–5 minutes until slightly thickened.
- Assemble:
- Transfer the beef mixture to a baking dish (about 20x20 cm/8x8 inch). Spread evenly. Spoon mashed potatoes over the filling, smooth the top, and sprinkle with remaining cheddar cheese.
- Bake:
- Bake for 20–25 minutes at 200°C (400°F) until the top is golden and the filling is bubbling.
- Serve:
- Let cool for a few minutes before serving.
Save to Pinterest This shepherds pie is always requested on Sunday evenings and my kids help layer the potatoes, ensuring each bite gets plenty of cheese. It brings everyone together at the table.
Serving Suggestions
Pair with a simple green salad or steamed greens for freshness and balance.
Make Ahead & Storage
Prepare the pie ahead and refrigerate unbaked for up to 2 days, baking straight from chilled when needed. Leftovers reheat well in the oven or microwave.
Variations
Mix different cheeses, add frozen corn or leftover vegetables, or use sweet potatoes for the topping for added flavor and color.
Save to Pinterest Enjoy this cozy, budget shepherds pie with cheesy mashed potato topping for a satisfying family meal any night of the week.
Recipe FAQs
- → What type of meat can I use in this dish?
Ground beef is traditional, but you can substitute turkey, lamb, or even plant-based mince to suit your preference.
- → How do I make the mashed potato topping extra creamy?
Boil potatoes until tender then mash with butter, milk, and shredded cheddar cheese for a smooth, rich texture.
- → Can I prepare this dish gluten-free?
Yes, use cornstarch instead of flour and ensure the Worcestershire sauce is gluten-free to keep it safe.
- → What vegetables can enhance the filling?
Carrots, peas, and onions are classic, but adding frozen corn or leftover vegetables works well.
- → How long should I bake it and at what temperature?
Bake at 200°C (400°F) for 20–25 minutes until the mashed potato topping turns golden and the filling is bubbling.
- → Can I make a dairy-free version?
Substitute dairy butter, milk, and cheese with non-dairy alternatives to maintain creaminess without dairy.