Baked Shepherd’s Pie with Root Vegetables

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

A hearty baked shepherd’s pie layered with seasoned ground beef and a medley of root vegetables, topped with creamy mashed potatoes browned to perfection. This british-inspired beef ready in about 75 minutes layers ground beef, medium, diced carrots, medium, diced parsnips 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 480 calories and feeds 6, 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
• 2 medium, diced carrots
• 1 medium, diced parsnips
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 3 large, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat the oven to 400°F. Place 3 large peeled and quartered potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook for 15-20 minutes until tender.
2. Step 2: While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Add 1 lb ground beef to the skillet and cook for 6-8 minutes, breaking it up until browned and no pink remains.
4. Step 4: Stir in 2 diced medium carrots, 1 diced medium parsnip, and 1 cup frozen peas, cooking for 5 minutes until vegetables soften.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the mixture and stir for 1 minute to coat and thicken.
6. Step 6: Add 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce, stirring well. Simmer for 5-7 minutes until the sauce thickens and coats the meat and vegetables. Season with 1/2 tsp black pepper.
7. Step 7: Drain the cooked potatoes and mash with 4 tbsp butter and 1/2 cup milk until smooth and creamy. Adjust seasoning with salt and pepper to taste.
8. Step 8: Transfer the meat and vegetable mixture to a 9x9-inch baking dish. Spread the mashed potatoes evenly over the top, smoothing with a spatula.
9. Step 9: Bake uncovered for 25-30 minutes until the mashed potato topping is golden brown and edges are bubbling.
10. Step 10: Let rest for 5 minutes before serving to allow flavors to meld.