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Family-Style Shepherd's Pie with Root Vegetables

Family-Style Shepherd's Pie with Root Vegetables

Dinner
Prep Time
20min
Cook Time
45min
Servings
4
Calories
520
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Chef's Note

For extra kid appeal, try creating fun patterns on the mashed potato topping or let kids help with the fork decorations. You can also make this ahead - prepare everything but don't bake, refrigerate for up to 24 hours, then add 10 minutes to the baking time.

Tags
beef
comfort food
kid-friendly
British
potatoes
root vegetables
one-dish meal
family style
winter
weeknight dinner
Ingredients

  • 1 pound ground beef

  • 1 medium yellow onion

  • 2 medium carrots

  • 2 stalks celery stalks

  • 2 cloves garlic

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 cup beef broth

  • 3/4 cup frozen peas

  • 2 pounds russet potatoes

  • 4 tablespoons butter

  • 1/3 cup milk

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 2 tablespoons olive oil

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Peel and cut the potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.

  • 3

    While potatoes cook, peel and dice the onion. Peel and dice the carrots. Wash and dice the celery. Mince the garlic cloves.

  • 4

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.

  • 5

    Add the ground beef to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon until browned.

  • 6

    Add minced garlic and cook for 30 seconds until fragrant.

  • 7

    Stir in 2 tablespoons tomato paste and 1 teaspoon dried thyme, cooking for 1 minute.

  • 8

    Pour in 1 cup beef broth and 1 tablespoon Worcestershire sauce. Simmer for 5 minutes until slightly thickened.

  • 9

    Stir in 3/4 cup frozen peas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

  • 10

    Drain the cooked potatoes and return to the pot. Add 4 tablespoons butter and 1/3 cup milk. Mash until smooth, adding more milk if needed. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • 11

    Transfer the meat mixture to a 9x13 baking dish. Spread the mashed potatoes evenly over the top.

  • 12

    Use a fork to create ridges on the potato surface (this helps create crispy edges).

  • 13

    Bake for 25 minutes until the top is golden and the filling is bubbling at the edges.

  • 14

    Let rest for 5 minutes before serving.

Nutrition Information (per serving)
520
Calories
28g
Protein
45g
Carbs
26g
Fat
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