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A close-up shot showcases a delicious Ground Beef Shepherd's Pie with a golden-brown mashed potato topping.

Best Ground Beef Shepherd's Pie

This Ground Beef Shepherd's Pie is the ultimate comfort food, featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes. It's a hearty and satisfying dish perfect for a cozy night in, guaranteed to become a family favorite.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 cup shredded cheddar cheese optional
  • Salt to taste
  • Pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Potato masher or electric mixer
  • 9x13-inch baking dish
  • cutting board
  • sharp knife
  • Measuring cups
  • Measuring spoons
  • large pot
  • Spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the ground beef to the skillet and break it up with a spoon. Cook until browned, draining off any excess grease.
  4. Stir in the dried thyme, dried rosemary, salt, and pepper. Add the beef broth, frozen mixed vegetables, tomato paste, and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
  5. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes well and return them to the pot.
  6. Add the milk, butter, salt, and pepper. Mash with a potato masher or electric mixer until smooth and creamy. For extra flavor, stir in the shredded cheddar cheese, if desired.
  7. Pour the ground beef filling into the 9x13 inch baking dish, spreading it evenly.
  8. Spoon the mashed potatoes over the ground beef filling, spreading them evenly to create a smooth layer.
  9. Bake for 20-25 minutes, or until the mashed potato topping is golden brown and heated through. If you want an extra crispy topping, broil it for the last minute or two, but watch it closely to prevent burning!
  10. Let the Shepherd's Pie rest for a few minutes before serving.

Notes

Don't skimp on the seasoning! Taste as you go and adjust to your liking. Use good quality ground beef, about 85/15 blend for flavor and moisture. Feel free to swap out the frozen mixed vegetables for your favorites like diced carrots, celery, peas, or mushrooms. This Shepherd's Pie can be assembled a day in advance and stored in the refrigerator. It also freezes beautifully for up to 3 months. To vary the recipe, substitute ground beef with ground lamb, use mashed sweet potatoes as the topping, add a layer of shredded cheese on top of the mashed potatoes before baking, or add a pinch of red pepper flakes or a dash of hot sauce to the ground beef filling for a little kick. Store leftover Shepherd's Pie in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.