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Ground Beef Shepherd's Pie with Garlic Mashed Potatoes

Ground beef shepherd's pie layers a savory beef and vegetable filling under smooth garlic mashed potatoes. Bake it until the filling bubbles at the edges and the potato topping turns golden.
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Prep Time 20 minutes
Cook Time 1 hour 7 minutes
resting time 10 minutes
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 2 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 5 cloves garlic divided (1 minced and 4 peeled)
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 cup frozen peas
For the garlic mashed potatoes
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup water
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk warmed

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the oven
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish.
Make the filling
  1. Heat the olive oil in a 12-inch skillet over medium-high heat, add the ground beef, and cook for 7–9 minutes, breaking it up, until browned and it reaches 160°F.
  2. Add the onion and carrots and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the minced garlic and tomato paste and cook for 1 minute.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually stir in the beef broth, Worcestershire sauce, thyme, 1 teaspoon of the salt, and the black pepper; simmer for 3–5 minutes, stirring, until thickened.
  6. Stir in the peas, then spread the filling evenly in the prepared baking dish.
Make the garlic mashed potatoes
  1. Combine the potatoes, peeled garlic cloves, water, and 1 teaspoon of the salt; bring to a boil, then simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  2. Drain the potatoes and garlic, return them to the pot, and let them steam for 1 minute.
  3. Mash the potatoes and garlic with the butter, warm milk, and remaining 1 teaspoon salt until smooth.
Assemble and bake
  1. Spread the mashed potatoes over the filling.
  2. Bake for 25–30 minutes, until the filling bubbles at the edges and the potato topping is golden.
  3. Let the pie rest for 10 minutes before serving.

Notes

For the smoothest topping, mash the potatoes while they are hot. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. For a gluten-free version, use a gluten-free flour blend and check that the broth and Worcestershire sauce are gluten-free.