Shepherd's Pie Recipe

Prepare vegetables

Peel and dice the carrots into ~1/2-inch pieces. Finely dice the onion and mince the garlic. Set aside.

Brown the beef

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the ground Angus beef and cook, breaking it up with a spatula, until mostly browned (4–6 minutes). Drain any excess fat if there's a lot, leaving a thin coating in the pan for flavor.

Sauté aromatics

Add the diced onion and carrots to the browned beef. Cook 5–7 minutes until the onion is translucent and carrots begin to soften. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the gravy

Stir in 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, and 1 teaspoon soy sauce. Sprinkle 2 teaspoons flour over the mixture and stir to coat and cook the raw flour taste for 1 minute. Pour in 1 cup beef stock while stirring to incorporate and bring to a gentle simmer.

Simmer with seasonings

Add 1 teaspoon dried thyme, 1 teaspoon salt, and 1 teaspoon black pepper. Simmer the mixture, stirring occasionally, until the sauce thickens to a gravy-like consistency, about 6–8 minutes. If the filling becomes too thick, add up to 1/4 cup additional stock or water. Taste and adjust salt/pepper or Worcestershire if needed.

Add peas

Stir in 1 cup frozen peas and cook 2 minutes until heated through. Remove the filling from heat and transfer to a 9x9-inch (or 8x10-inch) ovenproof casserole dish, spreading into an even layer. Preheat oven to 400°F (200°C) while you make the topping.

Cook the potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Warm milk and butter

While the potatoes cook, warm 1 cup whole milk and 4 tablespoons butter in a small saucepan or microwave until the butter melts and the milk is hot but not boiling.

Drain and mash

Drain potatoes thoroughly and return them to the pot. Mash with a potato masher or ricer until mostly smooth.

Finish champ

Stir in the warm milk and butter mixture, 3 tablespoons thinly sliced green onion whites (reserve greens for garnish), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until creamy but still a bit fluffy. If using, stir in 1 egg yolk for extra richness and better browning—mix quickly to combine.

Top the filling

Spoon or pipe the champ mashed potatoes over the beef filling in an even layer. Use a fork to create ridges or peaks to help browning. Brush the potato surface lightly with 1 tablespoon olive oil or melted butter.

Bake

Bake the assembled casserole in the preheated 400°F (200°C) oven for 20–25 minutes until the edges are bubbling and the potato topping is golden. For a more browned top, place under the broiler for 2–3 minutes, watching carefully to avoid burning.

Rest and garnish

Remove from oven and let rest 5 minutes. Sprinkle reserved sliced green onion greens and chopped fresh parsley over the top. Serve hot, scooping portions so each gets both filling and champ potato.