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Today, we’re delving into the world of hearty, comforting cuisine with a classic dish that never fails to satisfy: Beef Shepherd’s Pie.
This beloved recipe combines savoury ground beef, vibrant vegetables, and creamy mashed potatoes into a harmonious blend that’s perfect for family dinners or cozy nights.
While traditionally made with lamb, this beef variation offers a familiar twist that many find irresistible. It’s a wonderful way to transform simple ingredients into a meal that’s greater than the sum of its parts.
Step 1: Prepare the Potatoes Begin by peeling and cubing your potatoes. Place them in a pot with salted water and bring to a boil. Cook until the potatoes are soft enough to mash easily. This forms the foundation of your creamy mashed potato topping.
Step 2: Prepare the Meat Filling While the potatoes are cooking, heat oil in a large pan. Add diced carrots and onions, sweating them for 2-3 minutes. Then add the ground beef and 2/3 of the sliced green onions. Season with garlic powder, onion powder, dried parsley, oregano, and Worcestershire sauce. Cook until the beef is no longer pink, then drain excess oil if necessary.
Step 3: Mash the Potatoes Drain the cooked potatoes, reserving the water for the gravy. Mash the potatoes and mix in cream, spices (garlic powder, onion powder, dried parsley, and oregano), and a bit of cheese to thicken. This creates a delicious, creamy topping for your pie.
Step 4: Assemble the Pie In an oven-safe dish, spread the meat mixture evenly. Top with the mashed potatoes, spreading them to cover the meat completely. Melt butter and pour it over the top, using a fork to create gentle lines in the potato for even distribution.
Step 5: Add Final Toppings Sprinkle the remaining green onions and cheese over the top of the mashed potatoes.
Step 6: Broil Place the dish in the oven and broil for 3-5 minutes, or until the cheese starts to harden and turn golden. Watch carefully to prevent burning.
Step 7: Prepare the Gravy While the pie is broiling, make the gravy. In the same pot used for the potatoes, melt butter and mix with flour to create a roux. Add the reserved potato water, Worcestershire sauce, and beef stock. Bring to a boil, then reduce heat and simmer until thickened. Season with salt and pepper to taste.
Step 8: Serve and Enjoy Allow the pie to cool for about 5 minutes before serving. Plate generous portions and drizzle with the homemade gravy.
Beef Shepard’s Pie Recipe
Prep time: 20 mins
Cook time: 30 mins
Serves 4-5 people
Ingredients:
For the Shepards Pie and Gravy
1500g Ground beef
1 Large Onion, diced
2 Carrots, diced
2 Green Onions, thinly sliced
5 Potatoes, peeled and cubed
100 ml, Cream
2 Garlic cloves, minced
2 Tablespoons Garlic powder, 1 for meat 1 for mashed potatoes
2 Tablespoons Onion powder, 1 for meat 1 for mashed potatoes
Salt, for the water
Pepper, to taste
1 Teaspoon of Worcestershire
2 Tablespoons Dried parsley, 1 for the meat 1 for the mashed potatoes
2 Tablespoons Oregano, 1 for the meat and 1 for the mashed potatoes
2 Tablespoons Worcestershire sauce, 1 for the meat and 1 for the gravy
2 Cups Potato Water, reserved for gravy
2 Tablespoons Beef stock powder
6 tablespoons Butter, 2 for gravy, 2 for potatoes and 2 melted on top
2 Tablespoons Flour
Steps:
1. Put water with potatoes on to boil add salt to the water, and cook until potatoes are soft
2. Heat up a large pan with oil, when hot add carrots and onions and sweat for 2 to 3 minutes add beef and 2/3 of the green onions, season and cook until no pink is left and drain oil if there’s too much.
3. Drain potatoes and reserve the water for gravy, mash the potatoes and add cream, spices and a little bit of the cheese to thicken up
4. In an oven-safe dish pour the meat mixture in and scoop mashed on top spread it out evenly, melt the butter and pour on time try and coat all of it with butter (you can take a fork and gently make lines in the mashed potatoes to spread butter more evenly.
5. Sprinkle the rest of the green onions on top and cheese to coat the top.
6. Place in oven on broil for three to five minutes until cheese starts to harden (don’t burn check on it often)
7. Use the same pot as the potatoes turn on medium heat melt butter and mix with flour to create a slurry add the potato water, Worcestershire and stock mix to the pot and mix well. Bring to a boil then lower mix until thickened and add salt and pepper to taste
8. Wait 5 minutes, serve and enjoy!