Baked Shepherd's Pie with Caramelized Onion and Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A comforting baked shepherd's pie layered with savory ground beef, sweet caramelized onions, and tender peas under a fluffy mashed potato crust. This british-inspired beef ready in about 65 minutes layers ground beef, large, diced yellow onion, minced garlic cloves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 cup frozen peas
• 2 medium, diced carrots
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup milk
• 3 large, peeled and quartered russet potatoes
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 3 large peeled and quartered russet potatoes into a large pot and cover with water. Add 1/2 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until potatoes are tender when pierced with a fork.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and sauté for 10 minutes until golden and caramelized, stirring occasionally.
3. Step 3: Add 3 minced garlic cloves and 2 diced carrots to the skillet with onions, cooking for 2 more minutes until fragrant.
4. Step 4: Increase heat to medium-high and add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until browned and no longer pink.
5. Step 5: Stir in 2 tbsp tomato paste, 1 cup frozen peas, 1 tbsp Worcestershire sauce, and 1 cup beef broth. Simmer for 5 minutes until mixture thickens slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Drain potatoes and return to pot. Add 4 tbsp butter, 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy.
7. Step 7: Sprinkle 2 tbsp all-purpose flour over the beef mixture and stir well to combine, cooking 1-2 minutes to thicken further.
8. Step 8: Transfer the beef mixture to a 9x9 inch baking dish and spread evenly. Top with mashed potatoes, smoothing with a spatula.
9. Step 9: Bake uncovered in the preheated 400°F oven for 20-25 minutes until the potato topping is golden and edges are bubbling.
10. Step 10: Let cool for 5 minutes before serving.