Layered Shepherd’s Pie with Ground Beef and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty shepherd’s pie featuring savory ground beef and a medley of tender root vegetables under a fluffy mashed potato crust. This british-inspired beef ready in about 65 minutes pairs ground beef, medium, diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

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

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 lbs peeled and chopped russet potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until potatoes are tender.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, 2 diced medium carrots, and 1 diced medium parsnip. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
3. Step 3: Add 1 lb ground beef to the skillet with vegetables. Cook for 7-8 minutes, breaking up the meat, until browned and cooked through.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Sprinkle 2 tbsp all-purpose flour over the mixture and stir to coat. Slowly pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring constantly until the sauce thickens and coats the beef and vegetables, about 3-4 minutes.
5. Step 5: Stir 1 cup frozen peas into the beef mixture, season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat.
6. Step 6: Drain potatoes and return to pot. Add 4 tbsp butter and 1/2 cup milk. Mash until smooth and fluffy, seasoning with salt to taste.
7. Step 7: Transfer the beef and vegetable mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top, smoothing with a spatula.
8. Step 8: Bake in the preheated oven for 20-25 minutes until the potato topping is golden and edges bubble. Let rest for 5 minutes before serving.