Shepherd's Pie Recipe
Ground Angus beef in gravy, peas, carrots, & onions, topped with champ potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Filling
Champ Potatoes
Method
Prepare Meat Filling
Cook the Beef
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add Carrots and Beef
Stir in the diced carrots and cook for an additional 2 minutes. Add the ground Angus beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Add Peas and Seasoning
Once the beef is browned, stir in the frozen peas, beef broth, Worcestershire sauce, salt, and black pepper. Bring to a simmer and let it cook for about 10 minutes until the mixture thickens slightly.
Prepare Champ Potatoes
Mash the Potatoes
Once the potatoes are tender, drain them and return to the pot. Add the butter, milk, chopped green onions, and salt. Mash until smooth and creamy. Adjust seasoning to taste.
Assemble and Bake
Layer the Filling
Preheat your oven to 400°F (200°C). Spread the meat filling evenly in the bottom of a baking dish.
Top with Champ Potatoes
Spoon the champ potatoes over the meat filling, spreading them out with a spatula to cover completely.
Bake the Pie
Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Serve
Remove the shepherd's pie from the oven and let it cool for a few minutes before serving. Enjoy!