Layered Shepherd's Pie with Mashed Potato Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty, comforting shepherd’s pie featuring savory ground beef and vegetables beneath a golden mashed potato crust. This british-inspired beef ready in about 65 minutes layers ground beef, medium, diced yellow onion, medium, diced 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 380 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 yellow onion
• 2 medium, diced carrots
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 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

Instructions

1. Step 1: Place 3 large peeled and quartered russet potatoes in a large pot of cold water with 1/2 tsp salt. Bring to a boil over high heat and cook for 15-18 minutes until tender when pierced with a fork.
2. Step 2: Meanwhile, heat a large skillet over medium-high heat and add 1 lb ground beef. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 6-7 minutes. Drain excess fat.
3. Step 3: Add 1 medium diced yellow onion and 2 diced medium carrots to the beef. Sauté for 5 minutes until softened.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Sprinkle 2 tbsp all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes to remove raw flour taste.
5. Step 5: Slowly pour in 1 cup beef broth and add 1 tbsp Worcestershire sauce. Stir continuously until the mixture thickens and coats the back of a spoon, about 3-4 minutes. Add 1 cup frozen peas, 1/4 tsp black pepper, and adjust salt to taste. Remove from heat.
6. Step 6: Drain potatoes and return to pot. Add 4 tbsp butter, 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy.
7. Step 7: Preheat oven to 400°F. Spread the beef mixture evenly in a 9x9-inch baking dish. Top with the mashed potatoes, spreading with a spatula and creating texture peaks.
8. Step 8: Bake uncovered for 20-25 minutes until potato topping is slightly golden and edges are bubbling. Let rest for 5 minutes before serving.