Beef Shepherds Pie Peas (Print Version)

Savory ground beef and peas layered with creamy mashed potatoes in a classic British casserole.

# What You Need:

→ 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 Prepare:

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 Advice:

01 -
  • The contrast between that golden crust and rich beef filling hits every comfort button
  • Its one of those rare dishes that somehow tastes even better the next day
  • The whole house smells incredible while it bubbles away in the oven
02 -
  • Drain the fat after browning the beef or youll end up with a greasy layer on top
  • Dont overwork the potatoes or theyll turn gluey, a gentle mash is all you need
  • The filling needs to be thicker than you think because the potatoes release steam as they bake
03 -
  • Warm your milk before adding it to the potatoes for the smoothest results
  • Use a piping bag for the potatoes if you want it to look restaurant fancy

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