Baked Shepherd’s Pie with Savory Ground Beef and Vegetable Medley

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

A classic shepherd’s pie featuring tender ground beef and a rich vegetable base, topped with creamy mashed potatoes baked to a golden 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 cup frozen peas
• 1 cup corn kernels
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 4 tbsp butter
• 1/2 cup milk
• 3 large, peeled and quartered russet potatoes
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. Place 3 large peeled and quartered russet potatoes into a large pot of salted water (1/2 tsp salt). Bring to a boil and cook for 15-18 minutes until potatoes are fork-tender.
2. Step 2: While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 2 diced medium carrots; 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 apart with a spoon. Cook for 6-7 minutes until browned and no pink remains. Sprinkle 2 tbsp all-purpose flour over the mixture and stir for 1 minute to cook the flour.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 cup frozen peas, and 1 cup corn kernels. Simmer for 8-10 minutes until the sauce thickens and coats the beef and vegetables. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Drain the potatoes and return them to the pot. Add 4 tbsp butter, 1/2 cup milk, and 1/2 tsp salt. Mash until smooth and creamy.
6. Step 6: Transfer the beef and vegetable mixture to a 9x9-inch baking dish. Spread the mashed potatoes evenly over the top, smoothing with a spatula.
7. Step 7: Bake uncovered for 20-25 minutes until the potato topping is golden brown and edges are bubbly. Let rest for 5 minutes before serving.