Cozy Ground Beef Shepherd’s Pie

Shepherd’s Pie will always have a special place in my heart – and on my plate. My parents used to make this for our family of 7 (yes, 5 kids!).  My Dad would always be mashing those potatoes in the pot by hand!  It was hearty, filling, and nobody left the table hungry. I can still remember the smell of it coming out of the oven, those crispy edges of mashed potatoes, and all of us kids racing to the table like we hadn’t eaten in days.

He’d make it in a big ol’ pan, always generous with the mashed potatoes, and somehow it was even better the next day. This is one of my favorite dishes of all time – not just because it’s delicious, but because it’s filled with memories.

This version is my slightly updated take: American-style with ground beef, sweet veggies, and those same buttery mashed potatoes I remember. Pure comfort food. Pure family table nostalgia.

1 hour 20 minutes/moderately easy/8 servings
nutrition per serving:
447 calories, 25g protein, 38g carbs, 21g fat, 2g sugar

Ingredients

For the Meat Filling:

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 1 lb 90% lean ground beef

• 2 teaspoons dried parsley leaves

• 1 teaspoon dried thyme leaves

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2 tablespoons Worcestershire sauce

• 3 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 cup frozen peas & carrots

• 1 cup frozen corn kernels

For the Mashed Potato Topping:

• 3 large russet potatoes, peeled and chopped

• 1 stick unsalted butter

• 1/3 cup half & half (or milk)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup grated Parmesan cheese

• Optional: a sprinkle of dried parsley or thyme for garnish

Let’s Make It!

First: The Savory Meat Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add onions and sauté about 5 minutes until soft.

3. Add the ground beef. Break it up and season with parsley, thyme, salt, and pepper.

4. Cook until browned, 6–8 minutes.

5. Stir in Worcestershire sauce and garlic. Cook 1 minute more.

6. Add flour and tomato paste. Stir until well incorporated – no clumps!

7. Pour in broth, peas & carrots, and corn.

8. Bring to a boil, then reduce heat and simmer for 5 minutes.

9. Set aside and take a breath… we’re halfway there.

Next: The Creamy Potato Magic

1. In a large pot, cover the potatoes with cold water and a few pinches of salt.

2. Bring to a boil, then simmer 10–15 minutes until fork tender.

3. Drain and return to the hot pot.

4. Mash with a masher or immersion blender (game changer!).

5. Add butter, half & half, garlic powder, salt, and pepper. Mix until dreamy.

6. Stir in Parmesan. Taste. Smile.

Put It All Together

1. Preheat oven to 400°F.

2. Spread the meat filling in a baking dish.

3. Top gently with mashed potatoes – go edge to edge like frosting a cake.

4. Place the dish on a baking sheet (just in case it bubbles over – it happens).

5. Bake uncovered for 30 minutes.

6. Sprinkle with parsley or thyme for a pretty finish.

7. Let cool for 15 minutes and serve it up!

Why We Love It:

• Make-ahead friendly: Assemble in the morning, bake later.

• Kid-approved: That creamy topping wins over even picky eaters.

• Leftovers? Even better the next day.

If you’ve never tried making shepherd’s pie from scratch, this is the one. It’s hearty, homey, and hits the spot – especially on a chilly night when everyone’s hungry and the dog’s giving you that “is dinner ready yet?” look. (Moose is notorious.)