Shepherd’s Pie with Ground Beef and Vegetable Medley

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty shepherd’s pie layered with savory ground beef and a colorful mix of vegetables, topped with creamy mashed potatoes baked to golden perfection. This British-inspired beef recipe, ready in about 65 minutes, layers ground beef, carrot, diced, frozen peas 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 550 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 cup carrot, diced
• 1 cup frozen peas
• 1 medium onion, diced
• 2 garlic clove, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup milk
• 1/2 cup cheddar cheese, shredded

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Boil 3 cups peeled and cubed potatoes in salted water for 15 minutes until very tender, then drain.
2. Step 2: While potatoes cook, heat a large skillet over medium heat and brown 1 lb ground beef for 5-6 minutes, breaking up meat until no pink remains.
3. Step 3: Add 1 medium diced onion, 2 minced garlic cloves, and 1 cup diced carrot to the beef, sauté for 4-5 minutes until vegetables soften.
4. Step 4: Stir in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 8 minutes until mixture thickens slightly.
5. Step 5: Stir in 1 cup frozen peas and cook for 2 minutes until heated through.
6. Step 6: Mash the drained potatoes with 4 tbsp butter and 1/2 cup milk until smooth and creamy.
7. Step 7: Spread the beef and vegetable mixture evenly in a 9x13-inch baking dish, then top with the mashed potatoes, spreading smoothly.
8. Step 8: Sprinkle 1/2 cup shredded cheddar cheese over the top and bake for 20 minutes until the edges are bubbly and the cheese is golden.
9. Step 9: Let cool for 5 minutes before serving.