Shepherd's Pie Recipe

Prepare and brown beef

Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 1 tablespoon oil. When hot, add ground beef in an even layer. Cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer excess fat if there is more than 1 tablespoon remaining in the pan.

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon butter to the pan with the beef. Add the diced onion and carrots. Cook, stirring occasionally, until the onion is softened and carrots begin to tenderize, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the gravy

Stir in 1 tablespoon flour and cook 1 minute to remove the raw flavor. Add 2 tablespoons tomato paste and cook 1 minute. Pour in 1 cup beef broth, scraping up browned bits from the pan. Add 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a simmer and cook until slightly thickened, about 3–5 minutes.

Finish filling

Stir in 1 cup frozen peas and heat through for 1–2 minutes. Taste and adjust seasoning with salt and pepper as needed. If your skillet isn’t ovenproof, transfer the beef mixture to a 9-inch pie dish or small baking dish, spreading it into an even layer. Set aside while you make the mashed potatoes.

Cook potatoes

Place the peeled, cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm milk and melt butter

While potatoes cook, warm 1 cup milk with 3 tablespoons butter in a small saucepan or microwave until the butter melts and mixture is hot but not boiling.

Mash potatoes

Drain potatoes thoroughly and return to the hot pot. Add the warmed milk-butter mixture, 1 teaspoon salt, 1/2 teaspoon black pepper, and the optional egg yolk. Mash to your desired texture (smooth or slightly chunky). Taste and adjust seasoning.

Top the filling

Spoon or pipe the mashed potatoes over the beef filling in an even layer, spreading to the edges to seal. If using, sprinkle 1/2 cup grated cheddar over the top. Use a fork to create ridges or peaks on the surface to encourage browning.

Preheat the oven to 400°F (200°C). Place the assembled pie on a baking sheet to catch any drips and bake until the top is golden and filling is bubbly, about 20–25 minutes. For extra browning, place under the broiler for 2–3 minutes, watching carefully to avoid burning.

Remove from the oven and let rest 5–10 minutes. Sprinkle with chopped fresh parsley before serving.