Shepherds Pie Ground Meat Vegetables (Printable)

Seasoned meat and vegetables topped with creamy mashed potatoes, baked until golden brown.

# Components:

→ Meat Filling

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→ Mashed Potato Topping

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# Steps:

01 - Preheat oven to 400°F.
02 - Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
03 - Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Stir in cheddar cheese if using. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium-high heat. Sauté onion and carrots for 3–4 minutes until softened.
05 - Add garlic and cook 1 minute more. Add ground beef or lamb and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the mixture and stir to coat.
07 - Pour in broth and simmer for 5 minutes until thickened. Add peas and corn, stir, and cook 2–3 minutes more. Adjust seasoning as needed.
08 - Transfer the meat filling to a 9x13-inch baking dish, spreading evenly. Spoon mashed potatoes over the top and spread smoothly to cover the filling. Use a fork to create ridges for a crispy finish.
09 - Bake for 25–30 minutes, or until the top is golden and the filling is bubbling.
10 - Let rest 5–10 minutes before serving.

# Expert Advice:

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  • Everything you need comes together in one dish for the ultimate comfort food experience
  • The leftovers somehow taste even better the next day, making it perfect for meal prep
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  • Drawing little lines or peaks with your fork on the potato topping creates more surface area for crisping, which is the best part of the entire dish
  • Letting the casserole rest for 10 minutes before serving seems impossible but is essential, otherwise the filling will slide everywhere when you cut it
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  • Warming your milk before adding it to the potatoes prevents them from becoming gummy and keeps them incredibly smooth
  • Taste your meat filling before assembling and adjust the seasoning, because once it's under the potatoes, you cannot fix it
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