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Shepherds Pie with Ground Beef and Mashed Potatoes

Warm, hearty comfort food: seasoned ground beef and veggies in a savory gravy, topped with fluffy mashed potatoes and baked until golden.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 lbs russet potatoes peeled and cut into chunks
  • 1/2 cup butter divided
  • 1/2 cup warm milk
  • 2 lbs ground beef 80/20
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cups frozen peas and carrots
  • 1 cup frozen corn optional
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Paprika for dusting the top (optional)

Method
 

  1. Boil the potato chunks in salted water 15 to 20 minutes until very tender. Drain.
  2. Mash the potatoes with 1/4 cup butter and warm milk until smooth. Season with salt and pepper.
  3. Brown the ground beef in a large oven-safe skillet, about 8 minutes. Drain most of the fat.
  4. Add onion and cook 4 minutes. Stir in garlic, tomato paste, Worcestershire sauce, and thyme. Add broth, scrape up browned bits, then add frozen vegetables. Simmer 5 minutes.
  5. Spread the mashed potatoes over the hot filling. Roughen the surface with a fork. Dot with remaining butter and dust with paprika.
  6. Bake at 400°F (200°C) for 15 to 20 minutes until golden and bubbling.
  7. Rest 10 minutes before serving.

Notes

Start potatoes in cold water so they cook evenly.
Use warm milk for the fluffiest mashed potatoes.
Roughen the potato surface with a fork — the peaks turn golden and crisp.