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A savory Beef Shepherd's Pie with a golden-brown mashed potato crust and a rich meat and vegetable filling served in a white baking dish.
Isabella

BEST EASY BEEF SHEPHERD'S PIE

A restaurant-quality comfort food classic featuring a rich, umami-packed beef and vegetable gravy topped with velvety, golden mashed potatoes. This recipe utilizes professional techniques like blooming tomato paste and deep browning to create a sophisticated flavor profile in an easy-to-make casserole.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: British-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet or Yukon Gold potatoes, peeled and diced
  • 1.5 lbs Lean ground beef 85/15 or 90/10 blend
  • 1 medium Yellow onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 1 tablespoon All-purpose flour
  • 1.5 cups Low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup Frozen peas and carrots
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 4 tablespoons Butter
  • 1/2 cup Heavy cream
  • Salt and black pepper to taste

Equipment

  • Large pot for boiling potatoes
  • Large skillet or Dutch oven
  • Potato masher
  • 9x13 inch casserole dish
  • Chef’s knife
  • Cutting board
  • measuring cups and spoons

Method
 

  1. Place the peeled and diced potatoes in a large pot of heavily salted water. Bring to a boil and cook until fork-tender, approximately 15 minutes.
  2. Drain the potatoes and let them sit in the hot pot for 1 minute to steam off excess moisture. Mash with butter and heavy cream until smooth and fluffy.
  3. While potatoes cook, brown the ground beef in a large skillet over medium-high heat. Sear thoroughly until deeply browned, then remove the meat from the pan, reserving 2 tablespoons of fat.
  4. Add chopped onions to the reserved fat and sauté until translucent. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens to a brick-red color.
  5. Sprinkle the flour over the aromatics and stir for 1 minute to cook out the raw flour taste.
  6. Slowly whisk in the beef broth and Worcestershire sauce, stirring constantly to create a smooth gravy.
  7. Return the browned beef to the skillet. Add the dried thyme, rosemary, and frozen peas and carrots. Simmer for 5-7 minutes until the sauce is thick and glossy.
  8. Preheat your oven to 400°F (200°C). Transfer the beef mixture into a 9x13 inch casserole dish.
  9. Spread the mashed potatoes evenly over the beef mixture. Use a fork to create ridges on the surface to encourage browning.
  10. Bake for 20-25 minutes until the potato topping is golden brown and the filling is bubbling around the edges.

Notes

For a 'Gourmet' twist, fold 1/2 cup of sharp white cheddar or Gruyère into the mashed potatoes. You can also deglaze the pan with 1/4 cup of dry red wine before adding the beef broth for extra depth. Technically, this is a Cottage Pie because it uses beef, but it is traditionally enjoyed as Shepherd's Pie in many households.