Shepherd’s Pie Recipe

Prepare vegetables

Heat a large skillet or sauté pan over medium heat and add 1 tablespoon vegetable oil. Add the diced onion and carrots and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the Angus ground beef to the pan with the softened vegetables. Break the meat up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper as it cooks.

Make roux and deglaze

Push the beef and vegetables to one side and add 2 tablespoons butter to the cleared space. Sprinkle 2 tablespoons flour over the mixture and stir to combine; cook 1–2 minutes to remove the raw flour taste. Slowly pour in 1 cup Guinness, scraping up any brown bits from the bottom of the pan. Then add 1 cup beef stock and 2 tablespoons tomato paste, stirring until smooth.

Simmer gravy

Add 1 tablespoon Worcestershire sauce and 1 teaspoon fresh thyme (or 1 tsp dried). Bring to a gentle simmer and cook until the gravy thickens to a saucy consistency, about 8–10 minutes. Stir in 1 cup frozen peas and cook 2–3 minutes until heated through. Taste and adjust seasoning.

Remove from heat and transfer the beef–gravy mixture to a 9x9-inch (or similar) baking dish, spreading evenly. If mixture seems thin, simmer an extra 2–3 minutes to reduce liquid before transferring.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Warm milk and butter

While potatoes cook, warm 3 tablespoons butter and 3/4 cup whole milk in a small saucepan or microwave until butter melts and milk is hot but not boiling. Reserve 1 tablespoon butter for topping.

Mash with scallions

Drain potatoes thoroughly and return to the hot pot. Add the warm milk–butter mixture, the white parts of 3 scallions thinly sliced (reserve greens for garnish), 1 teaspoon salt and 1/4 teaspoon black pepper. Mash until smooth but still slightly fluffy. Stir in more milk if needed to reach desired creaminess. Taste and adjust seasoning.

If using optional cheddar, stir in half (1/4 cup) into the mash for added flavor, reserving rest for topping.

Preheat the oven to 400°F (200°C). If you transferred the beef earlier to the baking dish, spoon the champ (mashed potato) evenly over the beef and gravy layer. Smooth the top with a spatula or fork. Dot the remaining 1 tablespoon butter over the top of the potatoes and sprinkle reserved cheddar and sliced green parts of scallions if using.

Place the baking dish on a sheet pan to catch any bubbling. Bake in the preheated oven until the top is golden and the filling is bubbling at the edges, 20–25 minutes. For a more browned top, finish under the broiler 2–3 minutes—watch closely to prevent burning.

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