Beef Shepherds Pie Peas (Printable Version)
Hearty British casserole with ground beef, peas, and a creamy mashed potato crust.
# Ingredient List:
→ Meat & Protein
01 - 1 ½ lbs ground beef (80–85% lean)
→ Vegetables
02 - 1 cup frozen peas
03 - 2 medium carrots, diced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 lbs russet potatoes, peeled and cubed
→ Pantry & Dairy
07 - 3 tbsp unsalted butter
08 - ⅓ cup milk
09 - 2 tbsp olive oil
10 - 2 tbsp all-purpose flour
11 - 2 tbsp tomato paste
12 - 1 cup beef broth
13 - 1 tsp Worcestershire sauce
14 - Salt and freshly ground black pepper, to taste
→ Herbs & Spices
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
# How to Make:
01 - Preheat the oven to 400°F.
02 - Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook 15–18 minutes, until fork-tender. Drain, then mash with butter, milk, salt, and pepper until smooth. Set aside.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté 5 minutes until softened. Add garlic; cook 1 minute.
04 - Add ground beef; cook until browned, breaking up any lumps. Drain excess fat if needed.
05 - Stir in tomato paste, flour, thyme, and rosemary; cook 1 minute.
06 - Pour in beef broth and Worcestershire sauce. Simmer 4–5 minutes until slightly thickened.
07 - Add peas and parsley. Season with salt and pepper. Remove from heat.
08 - Spoon beef mixture into a 9x13-inch baking dish. Spread mashed potatoes on top, creating peaks with a fork for texture.
09 - Bake 25–30 minutes, until the top is golden and filling is bubbling.
10 - Let rest 10 minutes before garnishing with extra parsley and serving.
# Expert Tips:
01 -
- Rich, savory beef filling topped with buttery mashed potatoes is pure comfort on a plate
- The golden crust creates irresistible texture while the peas add sweet pops of freshness
- One dish delivers protein, vegetables, and starch without multiple pans to clean
02 -
- Drain the beef fat before adding the flour, or the filling will become greasy
- The mashed potato layer should be cool before spreading to prevent it from sinking into the meat
- Creating peaks with your fork creates more surface area for golden, crispy edges
03 -
- Warming the milk before adding to potatoes prevents them from becoming gluey
- Grate a little nutmeg into the mashed potatoes for a subtle warmth that everyone notices but cannot identify