Beef Shepherd's Pie Recipe

Shepherd's Pie comfort food in a skillet serving spoon in a large skillet

Beef Shepherd's Pie Recipe

This beef shepherd’s pie (cottage pie) is rich, cozy, and easy to make with ground beef, veggies, and creamy mashed potatoes. Perfect for weeknights.

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 459kcal

Author: Ruth Truett

Equipment

Ingredients

Meat and Vegetable Mixture

1 med onion
2 carrots
2 stalks celery
8 oz mushrooms
1 lb ground beef (or ground lamb) I recommend using a leaner blend for this recipe
5 strips bacon diced
2 tablespoon tomato paste
2 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground sage
kosher salt, to taste to taste
fresh ground pepper to taste
1-1½ cup green peas see note below

Mashed Potatoes

2-2½ lbs Yukon Gold potatoes
½ cup heavy cream
1 round Boursin cheese I used the garlic and chive
parmesan cheese, for sprinkling on top measure with your heart

Instructions

Prep the vegetables: Peel and cut the potatoes into large chunks. Roughly chop the carrot, celery, garlic, and mushrooms, and dice the onion.
Pulse the veggies: Add the carrot, celery, garlic, and mushrooms to a food processor and pulse until finely chopped, about the size of ground beef.
Cook the bacon: In a large oven-safe skillet over medium-high heat, cook the bacon until crisp. Remove and set aside.
Brown the beef: Add the ground beef (or lamb) to the skillet with the bacon fat, along with the onion and pulsed vegetables. Cook until browned.
Boil the potatoes: While the beef cooks, add the potatoes to a pot of cold water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and mash with the Boursin, cream, salt, and pepper. Fold in ¾ of the bacon and set aside.
Build the sauce: Stir the tomato paste, thyme, oregano, and sage into the beef mixture. Add the flour and cook for 1–2 minutes. Whisk in the beef broth and simmer for 5–10 minutes until thickened.
Finish the filling: Taste and adjust seasoning, then gently stir in the peas.
Assemble: Spoon the mashed potatoes over the beef mixture, smooth slightly, and top with grated Parmesan.
Bake: Bake at 350°F for 30 minutes, until bubbly. Broil briefly if desired to crisp the top. Garnish with green onions and remaining bacon before serving.

Notes

I rarely put actual measured amounts for salt and pepper because it is such a personal preference. I suggest a healthy pinch of kosher salt and fresh ground pepper after you add each ingredient. Tasting as you go. This is the way to get it just right for you because you can always add it, but you can never take it out.

You can use thawed green peas found in the freezer section or drained canned peas. Just be delicate with either when folding into the beef mixture.

Nutrition

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