Oven-Baked Shepherd’s Pie with Savory Beef and Root Vegetables

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

A comforting shepherd’s pie featuring a hearty ground beef base simmered with root vegetables, topped with creamy mashed potatoes baked to golden perfection. This british-inspired beef ready in about 65 minutes layers ground beef, medium, diced carrot, diced celery stalk 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 480 calories and feeds 4, 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 carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 4 tbsp butter
• 2 large, peeled and cubed russet potatoes
• 1/2 cup milk
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F. In a large pot, add 2 large peeled and cubed russet potatoes with 1 tsp salt and enough water to cover. Bring to a boil and cook for 15-20 minutes until tender. Drain and mash with 4 tbsp butter and 1/2 cup milk until smooth and creamy, seasoning with 1/4 tsp black pepper.
2. Step 2: While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion, 1 diced carrot, 1 diced celery stalk, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it apart with a spoon, and cook for 6-8 minutes until browned and no longer pink. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the beef and vegetables, stirring to coat evenly. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring constantly until the sauce thickens and coats the mixture, about 3-4 minutes. Mix in 1 cup frozen peas and season with 3/4 tsp salt and 1/4 tsp black pepper.
5. Step 5: Transfer the beef and vegetable mixture to a 9x9-inch baking dish, spreading evenly. Dollop the mashed potatoes over the top and gently spread with a spatula to cover the filling completely.
6. Step 6: Bake uncovered for 20-25 minutes until the potato topping is golden and edges bubble. Remove from oven and let rest for 5 minutes before serving.