Baked Shepherd’s Pie with Savory Beef and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting baked shepherd’s pie featuring tender ground beef simmered with carrots and peas, topped with creamy mashed potatoes browned to perfection. This british-inspired beef ready in about 65 minutes layers ground beef, medium, diced carrots, frozen peas 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
• 2 medium, diced carrots
• 1 cup frozen peas
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 2 large, peeled and cubed russet potatoes
• 1/2 cup milk
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 large peeled and cubed russet potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil over high heat. Cook for 15-18 minutes until fork-tender.
2. Step 2: While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and translucent.
3. Step 3: Add 1 lb ground beef to the skillet with onions and garlic. Cook for 6-8 minutes, breaking meat into crumbles until browned with no pink remaining.
4. Step 4: Stir in 2 diced medium carrots and cook for 4 minutes until slightly softened. Sprinkle 2 tbsp all-purpose flour over mixture and stir for 1 minute to cook out raw flour taste.
5. Step 5: Add 2 tbsp tomato paste, 1 cup beef broth, and 1 tbsp Worcestershire sauce. Simmer for 5 minutes until sauce thickens slightly. Stir in 1 cup frozen peas and 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, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mash until smooth and creamy.
7. Step 7: Transfer beef mixture to a 9x9-inch baking dish and spread evenly. Carefully spread mashed potatoes over the top, smoothing with a spatula.
8. Step 8: Bake in preheated oven for 20 minutes until the edges bubble and mashed potatoes turn lightly golden. Let rest 5 minutes before serving.