Name: Shepherd's Pie
Total time: 50 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5 lb ground beef; 1 large yellow onion; 2 medium carrot; 2 stalk celery; 3 clove garlic; 2 tbsp tomato paste; 1 cup beef broth; 1 tbsp worcestershire sauce; 2 sprig fresh thyme; 1 tsp salt; 0.5 tsp black pepper; 1 cup frozen peas; 2 lb russet potato; 4 tbsp butter; 0.5 cup whole milk; 0.5 cup sharp cheddar

← Recipes · Comfort Food · Shepherd's Pie

520 cal32g protein38g carbs26g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut35 min active

Everyday 25nothing beyond the everyday cabinet

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Shepherd's Pie

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Comfort Food50 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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ground beefor ground lamb1.5 lb

yellow oniondiced1 large

carrotdiced2 medium

celerydiced2 stalks

garlicminced3 cloves

tomato paste2 tbsp

beef broth1 cup

worcestershire sauce1 tbsp

fresh thyme2 sprigs

salt1 tsp

black pepper0.5 tsp

frozen peas1 cup

russet potatopeeled and halved2 lb

butter4 tbsp

whole milk0.5 cups

sharp cheddargrated0.5 cups

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Preheat oven to 400°F. Bring a pot of salted water to boil and add potatoes. Cook 15–18 minutes until tender, then drain and return to pot.

2Meanwhile, heat a large skillet over medium-high. Brown the ground beef or lamb, breaking it up as it cooks, about 5 minutes. Drain excess fat if needed.

3Add diced onion, carrot, and celery to the meat. Cook 5 minutes until softened.

4Stir in garlic and cook 1 minute. Add tomato paste and stir for 1 minute.

5Pour in beef broth and worcestershire sauce. Add thyme, salt, and pepper. Simmer 5 minutes.

6Fold in frozen peas and cook 2 minutes more. Remove thyme sprigs. Transfer the meat mixture to a 9x13 baking dish.

7While the meat cooks, mash the hot potatoes with butter, milk, salt, and pepper until smooth and creamy.

8Spread mashed potatoes evenly over the filling. Sprinkle cheddar across the top.

9Bake for 15–20 minutes until potatoes are light golden and filling bubbles at the edges. Let rest 5 minutes before serving.