Beef Shepherds Pie Peas (Printable Version)

Savory ground beef and vegetables topped with creamy mashed potatoes and sweet peas in a classic casserole.

# Ingredient List:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1.1 pounds ground beef
06 - 2 tablespoons tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 2 tablespoons all-purpose flour
13 - 3/4 cup plus 2 tablespoons beef broth
14 - 1 cup frozen peas

→ Mashed Potato Topping

15 - 2.6 pounds potatoes, peeled and cubed
16 - 1/4 cup milk
17 - 3 tablespoons unsalted butter
18 - 1 egg yolk (optional, for richer topping)
19 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 400°F.
02 - Boil peeled and cubed potatoes in salted water until tender, approximately 15 to 20 minutes. Drain thoroughly.
03 - Mash potatoes with unsalted butter and milk until smooth. Season with salt and pepper to taste. Stir in egg yolk if using, then set aside.
04 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion, minced garlic, and diced carrots. Sauté until softened, about 5 minutes.
05 - Add ground beef to the skillet. Cook and break up the meat until browned and cooked through, about 7 to 8 minutes.
06 - Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Cook together for 2 minutes.
07 - Sprinkle all-purpose flour over the mixture and stir well to combine. Cook for 1 minute to remove raw flour taste.
08 - Pour in beef broth while stirring, scraping up any browned bits from the pan. Simmer for 5 minutes until the mixture thickens slightly.
09 - Stir frozen peas into the filling and cook for an additional 2 minutes.
10 - Spread the beef filling evenly in a 2-quart baking dish. Top with mashed potatoes, smoothing the surface. Optionally, create a decorative pattern with a fork.
11 - Bake in the preheated oven for 20 to 25 minutes, until the topping is golden brown and the filling is bubbling.
12 - Allow to rest for 10 minutes to set before serving.

# Expert Tips:

01 -
  • The mashed potato topping crisps up at the edges while staying soft underneath, giving you two textures in every bite.
  • It uses one skillet and one pot, so cleanup is surprisingly quick for something this hearty.
  • Leftovers taste even better the next day when the flavors have melted together overnight.
02 -
  • If your mashed potatoes are too stiff, they will tear when you spread them, so loosen them with a splash more milk.
  • Do not skip the resting time after baking, cutting in too soon turns it into a landslide on the plate.
  • Taste your filling before transferring it to the dish, this is your last chance to adjust salt or add a pinch of sugar if it tastes too sharp.
03 -
  • Always taste your beef broth before adding it, some brands are very salty and you will need to cut back on added salt.
  • Let the filling cool for five minutes before topping it with mashed potatoes, this prevents the heat from melting the butter too fast and making the topping runny.
  • Use a wide shallow baking dish instead of a deep one to maximize the crispy golden topping everyone fights over.

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