Shepherd’s Pie with Roasted Garlic and Mushroom Gravy

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty shepherd’s pie featuring tender ground beef and vegetables under a fluffy roasted garlic mashed potato crust, topped with a rich mushroom gravy. This British-inspired beef recipe, ready in about 70 minutes, layers ground beef, yellow onion, 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 480 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
• 8 oz, sliced mushrooms
• 4 cloves, mashed roasted garlic cloves
• 2 lbs, peeled and cubed potatoes
• 4 tbsp, divided butter
• 1/2 cup milk
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 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. Boil 2 lbs peeled and cubed potatoes in salted water with 1/2 tsp salt for 15-18 minutes until fork-tender. Drain and mash with 2 tbsp butter, 1/2 cup milk, and 4 mashed roasted garlic cloves until smooth and creamy.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and 2 diced medium carrots, sauté for 5 minutes until softened. Add 1 lb ground beef, season with 1/2 tsp salt and 1/4 tsp black pepper, cook for 6-7 minutes breaking up meat until browned.
3. Step 3: Stir in 8 oz sliced mushrooms and cook for 4 minutes until mushrooms release moisture and start to brown. Add 2 tbsp tomato paste and cook 2 minutes until fragrant.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over meat mixture, stir well and cook 1 minute. Slowly whisk in 1 1/2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 cup frozen peas. Simmer for 5 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Transfer meat and vegetable mixture to a 9x9 inch baking dish. Spread mashed potatoes evenly over the top, dotting with remaining 2 tbsp butter.
6. Step 6: Bake in preheated oven for 20-25 minutes until potato crust is golden and edges are bubbling. Let rest 5 minutes before serving.