Shepherd’s Pie with Ground Beef and Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting shepherd’s pie layered with savory ground beef, tender root vegetables, and fluffy mashed potatoes baked to golden perfection. This British-inspired beef recipe, ready in about 65 minutes, layers ground beef, carrot, 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 520 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
• 2 medium, diced carrot
• 1 medium, diced parsnip
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 large, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup milk
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. Place 3 large peeled and quartered potatoes in a pot of salted water with 1/2 tsp salt. Bring to a boil and simmer for 15-20 minutes until tender. Drain, then mash with 4 tbsp butter and 1/2 cup milk until creamy; season with 1/2 tsp black pepper. Set aside.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large finely chopped onion, 3 minced garlic cloves, 2 diced medium carrots, and 1 diced medium parsnip. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
3. Step 3: Add 1 lb ground beef to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 cup frozen peas. Simmer for 8-10 minutes until the sauce thickens and coats the meat and vegetables. Season with 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Transfer the beef mixture into a 9x9-inch baking dish, spreading evenly. Spoon the mashed potatoes over the top, smoothing with a spatula to cover completely.
6. Step 6: Bake in the preheated oven for 20-25 minutes until the mashed potato topping is golden around the edges and the filling is bubbling. Let rest 5 minutes before serving.