Baked Shepherd’s Pie with Ground Beef and Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting baked shepherd’s pie featuring savory ground beef and a medley of tender root vegetables under a creamy mashed potato crust. This British-inspired beef recipe, ready in about 65 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 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
• 1 medium, diced onion
• 2 medium, diced carrots
• 1 medium, diced parsnip
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup frozen peas
• 2 lb, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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. Place 2 lb peeled and quartered potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain and mash with 4 tbsp butter, 1/2 cup milk, 1 tsp salt, and 1/2 tsp black pepper until creamy.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced onion, 2 diced carrots, 1 diced parsnip, and 2 diced celery stalks. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Stir in 2 tbsp tomato paste and cook for 2 minutes.
4. Step 4: Pour in 1 cup beef broth, add 1 cup frozen peas, and simmer for 5 minutes until the mixture thickens slightly. Adjust seasoning with salt and pepper.
5. Step 5: Transfer the beef and vegetable mixture into a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top with a spatula.
6. Step 6: Bake uncovered for 20-25 minutes until the potato topping is golden and the filling is bubbling. Let rest for 5 minutes before serving.