Save A comforting, affordable classic featuring savory ground beef and vegetables, topped with creamy, cheesy mashed potatoes and baked until golden.
When I first made this budget shepherds pie for my family, the cheesy potato topping was an instant favorite. Even my picky eater went back for seconds!
Ingredients
- Ground beef: 500 g (1 lb), or ground turkey/lamb for variation
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Frozen peas: 1 cup
- Garlic: 2 cloves, minced
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Beef or vegetable broth: 250 ml (1 cup)
- All-purpose flour: 2 tbsp, or cornstarch for gluten-free
- Vegetable oil: 2 tbsp
- Salt and black pepper: To taste
- Potatoes: 800 g (about 1 3/4 lbs), peeled and chopped
- Milk: 60 ml (1/4 cup)
- Butter: 2 tbsp
- Cheddar cheese: 100 g (1 cup), shredded
- Salt and black pepper: To taste for the topping
Instructions
- Prep:
- Preheat your oven to 200°C (400°F).
- Boil potatoes:
- Boil the potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash potatoes:
- Mash the potatoes with butter, milk, half the cheddar cheese, salt, and pepper until creamy. Set aside.
- Cook vegetables:
- Heat oil in a large skillet over medium heat. Add onion and carrots, cooking for 5 minutes until softened.
- Add meat:
- Add garlic and ground beef. Cook, breaking up meat, until browned and cooked through.
- Season:
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Thicken:
- Sprinkle flour over the mixture, stir in, and cook for another minute.
- Simmer:
- Pour in broth and bring to a simmer. Add peas and cook for 3 to 5 minutes until slightly thickened.
- Assemble pie:
- Transfer the beef mixture to a baking dish (about 20x20 cm/8x8 inch). Spread evenly.
- Add potatoes:
- Spoon mashed potatoes over the filling, smooth the top, and sprinkle with remaining cheddar cheese.
- Bake:
- Bake for 20 to 25 minutes until the top is golden and the filling is bubbling.
- Cool and serve:
- Let cool for a few minutes before serving.
Save This shepherds pie quickly became a comfort food staple for our chilly weekends. My kids love to help mash the potatoes and sprinkle the cheese.
Serving Suggestions
Pair the shepherds pie with a light green salad or steamed greens for a balanced meal. Leftovers reheat well for quick lunches the next day.
Allergen Info
This recipe contains dairy, wheat, and possibly fish (in Worcestershire sauce). To make dairy-free, use plant-based butter, milk, and cheese.
Nutritional Information
Each serving has approximately 525 calories, 25 g fat, 44 g carbohydrates, and 29 g protein.
Save Enjoy this shepherds pie hot out of the oven for maximum comfort. Leftovers taste even better the next day!
Recipe Q&A
- → What can I use instead of ground beef?
You can substitute ground beef with ground turkey, lamb, or plant-based mince for variation or dietary preferences.
- → How do I make this dish gluten-free?
Replace all-purpose flour with cornstarch and ensure Worcestershire sauce used is gluten-free.
- → Can I add extra vegetables to the filling?
Yes, adding frozen corn or leftover vegetables enhances nutrition and flavor.
- → What type of cheese works best for the topping?
Cheddar cheese is traditional, but mixing different cheeses can add unique flavors to the topping.
- → How do I achieve a creamy mashed potato topping?
Boil potatoes until tender, then mash with butter, milk, half of the shredded cheese, salt, and pepper until smooth and creamy.