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A delicious, golden-brown Beef Shepherd's Pie is featured in this article.

Easy Beef Shepherd's Pie

This classic Beef Shepherd's Pie recipe features a savory ground beef filling topped with fluffy mashed potatoes, creating a comforting and satisfying meal. Browning the beef properly, layering flavors, and using Russet potatoes for the mash are key to achieving perfection.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound ground beef
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 pounds russet potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter

Equipment

  • Large Skillet
  • Potato masher or ricer
  • Large pot
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  4. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in the thyme and rosemary. Sprinkle the flour over the beef mixture and cook for 1 minute, stirring constantly.
  6. Gradually pour in the beef broth, stirring to prevent lumps. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
  7. Stir in the peas, corn, and Worcestershire sauce. Season with salt and pepper to taste.
  8. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
  9. Drain the potatoes and return them to the pot. Mash with a potato masher or ricer until smooth.
  10. Gradually add the milk and butter, stirring until smooth and creamy. Season with salt and pepper to taste.
  11. Pour the meat filling into a 9x13 inch baking dish.
  12. Spread the mashed potatoes evenly over the meat filling.
  13. Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
  14. Let stand for 10 minutes before serving.

Notes

For best results, brown the beef in batches to ensure proper browning and flavor development. Use Russet potatoes for the fluffiest mashed potatoes. Avoid overmixing the potatoes to prevent them from becoming gluey. Add the frozen peas and corn at the very end to prevent them from becoming mushy. Shepherd's pie can be stored in the refrigerator for up to 3 days. Reheat in the oven until heated through.