Ground BeefShepherd's Pie with Ground Beef
Strictly, shepherd's pie is made with lamb and a beef version is a cottage pie, but at the weeknight table the names are used interchangeably. What matters is a rich, well-seasoned filling and fluffy mashed potatoes with a ridged top that browns in the oven. Mash the potatoes with butter and a little milk so they spread easily and hold their peaks.
- for the filling
- 1 tbsp olive oil
- 1½ lb ground beef
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas
- 1 tsp dried thyme, plus salt and pepper
- for the topping
- 2 lb potatoes, peeled and cut into chunks
- 4 tbsp butter
- ⅓ cup milk or cream
- 1 tsp salt
makes a 9x13-inch dish or a deep 10-inch skillet, about 6 servings.
- Boil the potatoes in salted water until very tender, 15 to 20 minutes. Drain, return to the pot and mash with the butter, milk and salt until smooth.
- Heat the oven to 400°F (200°C). Brown the beef with the onion and carrots in the olive oil until cooked through. Add the garlic and tomato paste.
- Sprinkle in the flour and stir 1 minute. Add the broth, Worcestershire, thyme, salt and pepper and simmer 5 to 8 minutes until thick like gravy. Stir in the peas.
- Spoon the filling into a baking dish, spread the mashed potatoes over the top and rough up the surface with a fork.
- Bake 25 to 30 minutes until bubbling at the edges and the top is golden. Rest 10 minutes before serving.
Use lamb? Swap ground lamb for the beef for the traditional version.
No fresh potatoes? Use prepared mashed potatoes, warmed and loosened with a splash of milk.
Sweet potato topping? Mash sweet potatoes the same way for a sweeter top.
Gluten-free? Thicken the filling with 1 tbsp cornstarch mixed with cold water instead of flour.
Keeps 4 days in the fridge. Freezes well, baked or unbaked. Reheat covered, then uncover to re-crisp the top.
Cheesy top Fold shredded cheddar into the mash or sprinkle it over the top.
Individual pies Bake in ramekins and freeze single servings.
Skillet version Brown the filling in an oven-safe skillet and bake it right in the pan.
Kantan tip — fork ridges into the potatoes before baking. Those peaks are what turn golden and crisp.