Beef and Vegetable Shepherd's Pie

Ingredients

• 2 lb yukon gold potatoes, peeled and cut into chunks
• 4 tbsp butter, divided
• 1/3 cup warm milk
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 1/2 lb ground beef (85/15)
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 1 tsp dried thyme
• 3/4 cup frozen peas
• 1/4 cup shredded cheddar cheese (optional, for topping)

Instructions

1. Preheat the oven to 400F.
2. Place the potato chunks in a large pot, cover with cold water by 1 inch, add a generous pinch of salt, and bring to a boil over high heat; boil for 15 to 18 minutes until a fork slides easily into the potatoes.
3. Drain the potatoes well, return them to the pot, and mash with 3 tablespoons of the butter, the warm milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth; set aside.
4. While the potatoes cook, heat a large oven-safe skillet or saucepan over medium-high heat, add the ground beef, and cook for 6 to 8 minutes, breaking it apart with a spoon, until browned throughout with no pink remaining.
5. Drain excess fat, then add the diced onion and carrots to the skillet and cook for 6 to 7 minutes, stirring occasionally, until the vegetables soften.
6. Stir in the garlic and cook for 30 seconds until fragrant, then sprinkle the flour over the mixture and stir constantly for 1 minute.
7. Pour in the beef broth while stirring, then add the tomato paste, Worcestershire sauce, thyme, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper.
8. Bring to a simmer and cook for 5 to 6 minutes, stirring occasionally, until the mixture thickens to a gravy-like consistency that coats the back of a spoon.
9. Stir in the frozen peas and remove from heat.
10. Spread the beef mixture evenly in a 9x13-inch baking dish (or leave in the oven-safe skillet), then spoon the mashed potatoes over the top, spreading to the edges to seal in the filling; use a fork to create decorative ridges across the surface.
11. Dot the remaining 1 tablespoon butter over the potato topping, and sprinkle with shredded cheddar if using.
12. Bake for 20 to 25 minutes, until the filling bubbles at the edges and the potato topping turns golden brown in spots.
13. Let the pie rest for 10 minutes before serving so the filling can set slightly.

Tips

Why You'll Love This

• Classic comfort food with a golden potato crust
• Hidden vegetables make it a well-rounded family dinner
• Reheats beautifully for next-day lunches

Nutrition

Nutrition values are estimated per serving based on the ingredients used.