Shepherd’s Pie with Roasted Garlic and Thyme Mashed Potatoes

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 vegetables topped with fluffy mashed potatoes infused with roasted garlic and fresh thyme. This british-inspired beef ready in about 65 minutes pairs ground beef, medium, diced carrot, diced celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 3 large (about 2 lbs), peeled and quartered russet potatoes
• 4 cloves roasted garlic cloves
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tbsp fresh thyme leaves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp olive oil

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 15-20 minutes until fork-tender.
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, and 1 diced celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Add 1 lb ground beef to the skillet with the vegetables, breaking it up with a spoon. Cook for 6-8 minutes until browned and no longer pink.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Sprinkle 2 tbsp all-purpose flour over the meat mixture and stir to combine, cooking for another minute.
5. Step 5: Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring constantly until the mixture thickens, about 3-4 minutes. Add 1 cup frozen peas, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat.
6. Step 6: Drain the potatoes and return to the pot. Add 4 tbsp unsalted butter, 4 roasted garlic cloves, 1/2 cup whole milk, 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until creamy and well combined.
7. Step 7: Transfer the beef and vegetable mixture into a 9x9-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 around the edges and the filling bubbles.
9. Step 9: Let rest for 5 minutes before serving to allow flavors to meld.