Beef Shepherds Pie

How to Make Beef Shepherds Pie

1. 1

   Step 1: Boil and mash the potatoes

   Place peeled and quartered russet potatoes in a large pot, cover with cold water and a pinch of salt, then bring to a boil. Simmer until very tender, about 15-20 minutes, then drain and return to the pot. Mash with 4 tablespoons of the butter and the milk until smooth and creamy, then season to taste with salt and pepper. Set aside while you prepare the filling so the potatoes stay warm.

   For this step

   • 3 lbRusset potatoes
   • 1/2 cupWhole milk
   
2. 2

   Step 2: Cook the beef and vegetables

   Heat a large skillet over medium-high heat and add the ground beef, breaking it up as it browns. When the beef is mostly cooked, add the diced onion and carrots and continue to cook until the vegetables soften and the beef is browned. Stir in the tomato paste and cook for 1 minute, then pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Simmer until the mixture thickens slightly, about 6-8 minutes, and season with salt and pepper.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 largeYellow onion, diced
   • 2 mediumCarrots, diced
   • 2 tbspTomato paste
   • 1 cupBeef broth
   • 1 tbspWorcestershire sauce
   
3. 3

   Step 3: Finish the filling with peas

   Stir the frozen peas into the beef mixture and cook just until heated through, about 2 minutes, which keeps their color and texture. Taste and adjust seasoning, removing the filling from heat when it is thick and well seasoned. If the filling seems too thin, simmer a minute longer to reduce excess liquid. Allow the filling to cool slightly so it holds under the potato topping.

   For this step

   • 1 cupFrozen peas
   
4. 4

   Step 4: Assemble the pie

   Preheat the oven to 400°F (200°C) and spread the beef-and-vegetable filling evenly in a 9x13-inch (23x33 cm) baking dish. Spoon or pipe the mashed potatoes over the filling and spread into an even layer, then use a fork to create texture for browning. Dot the potato surface with the remaining 2 tablespoons of butter to encourage a golden crust. If desired, sprinkle a light pinch of paprika or grated cheese for extra color.
   
5. 5

   Step 5: Bake until golden and rest

   Bake the assembled shepherd's pie in the preheated oven for 25-30 minutes, or until the edges are bubbling and the potato top is golden brown. For extra browning, place under the broiler for 2-3 minutes while watching carefully. Remove from the oven and let rest for 10 minutes to set, then serve warm in generous slices. Leftovers keep well refrigerated for up to 3 days and reheat covered in a 350°F (175°C) oven.
   

1. Place peeled and quartered russet potatoes in a large pot, cover with cold water and a pinch of salt, then bring to a boil. Simmer until very tender, about 15-20 minutes, then drain and return to the pot. Mash with 4 tablespoons of the butter and the milk until smooth and creamy, then season to taste with salt and pepper. Set aside while you prepare the filling so the potatoes stay warm.
2. Heat a large skillet over medium-high heat and add the ground beef, breaking it up as it browns. When the beef is mostly cooked, add the diced onion and carrots and continue to cook until the vegetables soften and the beef is browned. Stir in the tomato paste and cook for 1 minute, then pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Simmer until the mixture thickens slightly, about 6-8 minutes, and season with salt and pepper.
3. Stir the frozen peas into the beef mixture and cook just until heated through, about 2 minutes, which keeps their color and texture. Taste and adjust seasoning, removing the filling from heat when it is thick and well seasoned. If the filling seems too thin, simmer a minute longer to reduce excess liquid. Allow the filling to cool slightly so it holds under the potato topping.
4. Preheat the oven to 400°F (200°C) and spread the beef-and-vegetable filling evenly in a 9x13-inch (23x33 cm) baking dish. Spoon or pipe the mashed potatoes over the filling and spread into an even layer, then use a fork to create texture for browning. Dot the potato surface with the remaining 2 tablespoons of butter to encourage a golden crust. If desired, sprinkle a light pinch of paprika or grated cheese for extra color.
5. Bake the assembled shepherd's pie in the preheated oven for 25-30 minutes, or until the edges are bubbling and the potato top is golden brown. For extra browning, place under the broiler for 2-3 minutes while watching carefully. Remove from the oven and let rest for 10 minutes to set, then serve warm in generous slices. Leftovers keep well refrigerated for up to 3 days and reheat covered in a 350°F (175°C) oven.