Baked Shepherd’s Pie with Carrot and Pea Mash

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A comforting baked shepherd’s pie featuring tender ground beef topped with a vibrant carrot and pea mash, baked until golden and bubbling. This British-inspired beef recipe, ready in about 60 minutes, layers ground beef, onion, carrots 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 450 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 medium, finely chopped onion
• 3 large, peeled and diced carrots
• 1 cup frozen peas
• 2, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup milk

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Instructions

1. Step 1: Preheat oven to 400°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped medium onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook, breaking up the meat, until browned, about 6-7 minutes.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor. Sprinkle 1 tbsp all-purpose flour over the mixture and stir well to combine, cooking for 1 more minute.
4. Step 4: Slowly pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring until sauce thickens and coats the beef, about 3-4 minutes. Remove from heat.
5. Step 5: Meanwhile, bring a medium pot of salted water (1 tsp salt) to a boil. Add 3 diced large carrots and cook for 10 minutes until tender.
6. Step 6: Add 1 cup frozen peas to the carrots and cook together for an additional 2 minutes. Drain and transfer vegetables to a blender or food processor.
7. Step 7: Add 2 tbsp butter and 1/4 cup milk to the vegetables, then blend until smooth with a slightly chunky texture. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
8. Step 8: Transfer the beef mixture into a 9x9-inch baking dish and spread evenly. Spoon the carrot and pea mash over the top, smoothing it out.
9. Step 9: Bake in the preheated oven for 20 minutes until the edges are bubbling and the top is lightly golden. Let rest for 5 minutes before serving.