Beef Shepherds Pie Peas (Printable)
A warm casserole of ground beef, peas, carrots, and fluffy mashed potato topping baked golden.
# What You'll Need:
→ For the Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 1 ½ lbs ground beef
06 - 1 tablespoon tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 cup beef broth
11 - 1 cup frozen peas
12 - Salt and freshly ground black pepper, to taste
→ For the Mashed Potato Topping
13 - 2 lbs russet potatoes, peeled and cut into chunks
14 - 4 tablespoons unsalted butter
15 - ½ cup whole milk, warmed
16 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
03 - Add butter and warm milk to potatoes; mash until smooth and fluffy. Season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; cook until softened, about 5 minutes.
05 - Stir in garlic and cook for 1 minute. Add ground beef; cook until browned, breaking up with a spoon, about 8 minutes. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
07 - Pour in beef broth; simmer for 5 minutes, until slightly thickened. Stir in frozen peas and cook for 2 minutes.
08 - Transfer beef mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top, smoothing with a spatula.
09 - Bake for 20-25 minutes, until the top is lightly golden and filling is bubbling. For a browner top, broil for an additional 2-3 minutes.
10 - Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The way the mashed potato crust gets slightly crisp and golden while staying creamy underneath is absolute magic
- This is one of those rare dishes that tastes even better the next day, making it perfect for planned leftovers
- Everything happens in one skillet and one baking dish, meaning less cleanup and more time to relax
02 -
- Cold mashed potatoes on hot filling creates a weird soupy texture that nobody wants
- Seasoning the potato water with salt actually seasons the potatoes from the inside out
- Letting the beef filling cool slightly before topping prevents the potatoes from melting into the filling
03 -
- Rough up the surface of the mashed potatoes with a fork before baking for extra crispy peaks
- Always taste and adjust seasoning before assembling, as the layers need proper seasoning individually