Beef Shepherds Pie Peas (Printable)
Savory ground beef and peas layered under creamy mashed potatoes, baked until golden and bubbling.
# What You'll Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.5 lbs ground beef
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef broth
12 - 1 cup frozen peas
13 - Salt and black pepper, to taste
→ Mashed Potato Topping
14 - 2.5 lbs russet potatoes, peeled and cut into chunks
15 - 4 tablespoons unsalted butter
16 - 1/2 cup whole milk
17 - Salt and white pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook for 15-20 minutes until fork-tender.
03 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
04 - Add garlic and cook 1 minute. Add ground beef, breaking it up as it browns, about 6-8 minutes. Drain excess fat if needed.
05 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes.
06 - Pour in beef broth, bring to a simmer, and cook for 10 minutes until the mixture thickens slightly. Stir in peas. Season with salt and pepper. Remove from heat.
07 - Drain potatoes and return to the pot. Add butter and milk; mash until smooth. Season with salt and white pepper.
08 - Spread beef mixture evenly in a 9x13 inch baking dish. Top with mashed potatoes, spreading to cover filling completely.
09 - Use a fork to create ridges in the potato topping for crispiness.
10 - Bake 25-30 minutes until the top is golden and filling is bubbling. Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The contrast between crispy ridged potato peaks and that savory beef filling underneath is pure comfort magic
- It transforms humble ingredients into something that feels like a warm hug on a plate
- Makes excellent leftovers and actually tastes better the next day
02 -
- Do not skip the fork ridges on the potato topping, they create the crispy texture contrast everyone loves
- Letting the dish rest for 10 minutes after baking is crucial, otherwise the filling will be too liquid when you cut into it
- The mashed potato layer should be generous, almost comically thick, because it settles during baking
03 -
- Make the filling a day ahead and refrigerate, it will have even better flavor and save you time
- Place your baking dish on a rimmed baking sheet to catch any bubble over mess
- Finish under the broiler for 2-3 minutes if you want extra crispy potato peaks