Herb-Roasted Beef and Root Vegetable Pie with Mashed Potato Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting casserole featuring tender beef and roasted root vegetables encased in a creamy potato crust, enhanced with fresh herbs for a sophisticated touch. This english-inspired comfort food ready in about 85 minutes layers ground beef, carrots, parsnip 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

• 1.5 pounds ground beef
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 1 medium, peeled and diced into 1/2-inch cubes parsnip
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup, chopped fresh parsley
• 2 tablespoons all-purpose flour
• 1.5 pounds, peeled and diced potatoes
• 1/2 cup milk
• 4 tablespoons unsalted butter
• 1/2 cup, shredded cheddar cheese
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add 1.5 pounds ground beef and cook until browned, breaking into small pieces, about 5 minutes; drain excess fat.
2. Step 2: Add 2 medium diced carrots, 1 medium diced parsnip, 1 medium chopped onion, and 3 minced garlic cloves to the skillet. Cook for 5 minutes until vegetables soften. Stir in 1 cup beef broth, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 cup fresh parsley. Simmer for 10 minutes until liquid reduces slightly.
3. Step 3: Stir 2 tablespoons all-purpose flour into the mixture until thickened, then season with salt and pepper to taste. Transfer filling to a 9-inch pie dish.
4. Step 4: Boil 1.5 pounds diced potatoes in salted water for 15-20 minutes until fork-tender. Drain, return to pot, and add 1/2 cup milk and 4 tablespoons unsalted butter. Mash until smooth. Season with salt and pepper.
5. Step 5: Spread mashed potatoes evenly over filling, then sprinkle 1/2 cup shredded cheddar cheese on top. Bake for 25-30 minutes until golden and bubbly.