Shepherd's Pie with Savory Herb Mashed Potatoes

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

A comforting layered casserole featuring a rich ground beef and vegetable filling topped with fluffy, herb-infused mashed potatoes baked to golden perfection. This British-inspired beef recipe, ready in about 65 minutes, layers ground beef, carrot, onion 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 450 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 carrot
• 1 medium, diced onion
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 2 lbs, peeled and quartered russet potatoes
• 1/2 cup milk
• 1 tsp fresh thyme leaves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. Boil 2 lbs peeled and quartered russet potatoes in salted water with 1/2 tsp salt until fork-tender, about 15 minutes.
2. Step 2: While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 1 diced medium carrot; sauté for 5 minutes until softened.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon; cook for 6-7 minutes until browned and no longer pink.
4. Step 4: Stir in 2 tbsp tomato paste, 2 tbsp all-purpose flour, and cook for 1 minute to remove raw flour taste.
5. Step 5: Gradually add 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring until the sauce thickens and coats the meat, about 3-4 minutes.
6. Step 6: Mix in 1 cup frozen peas and season the filling with 1/2 tsp black pepper and remaining 1/2 tsp salt; cook for 2 more minutes, then remove from heat.
7. Step 7: Drain potatoes and mash with 4 tbsp butter, 1/2 cup milk, 1 tsp fresh thyme leaves, and 1/2 tsp black pepper until creamy and smooth.
8. Step 8: Transfer the beef mixture to a 9x9-inch baking dish, spread mashed potatoes evenly over the top, using a fork to create texture.
9. Step 9: Bake uncovered for 20-25 minutes until the potato topping is golden and edges are bubbling hot.
10. Step 10: Let rest for 5 minutes before serving.