Baked Shepherd’s Pie with Garlic-Mashed Potatoes

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

A comforting layered casserole featuring savory ground beef and vegetables beneath a fluffy garlic-infused mashed potato topping. This British-inspired beef recipe, ready in about 60 minutes, layers olive oil, ground beef, yellow onion 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

• 2 tbsp olive oil
• 1 lb ground beef
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 1 cup frozen peas
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 lbs, peeled and chopped russet potatoes
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced yellow onion and 2 diced carrots, cooking for 5 minutes until softened.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it up with a spatula. Cook for 6-8 minutes until browned and no pink remains.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, then add 1 cup frozen peas. Simmer for 5 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Meanwhile, place 2 lbs peeled and chopped russet potatoes into a large pot of salted water (1 tsp salt). Bring to a boil and cook for 15 minutes until tender.
6. Step 6: Drain potatoes and return to pot. Add 4 tbsp unsalted butter, 1/2 cup whole milk, and 1/2 tsp black pepper. Mash until smooth and creamy.
7. Step 7: Transfer the beef mixture into a 9x13-inch baking dish, spreading evenly. Spoon the mashed potatoes on top and smooth with a spatula.
8. Step 8: Bake for 20-25 minutes until the top is golden and edges are bubbling. Let rest for 5 minutes before serving.