Cozy Up with Homemade Beef Shepherd’s Pie

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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 Shepherd’s Pie

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1500 g 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 boiling water
  • Pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons dried parsley 1 for meat, 1 for mashed potatoes
  • 2 tablespoons oregano 1 for meat, 1 for mashed potatoes
  • 2 tablespoons Worcestershire sauce 1 for meat, 1 for gravy
  • 2 cups potato water reserved for gravy
  • 2 tablespoons beef stock powder
  • 6 tablespoons butter 2 for gravy, 2 for potatoes, 2 melted for topping
  • 2 tablespoons flour

Instructions
 

  • Boil the potatoes in salted water until soft.
  • Heat a large pan with oil. Add carrots and onions, sautéing for 2–3 minutes. Add ground beef and two-thirds of the green onions. Season with garlic powder, onion powder, parsley, oregano, Worcestershire sauce, salt, and pepper. Cook until no pink remains. Drain excess oil if needed.
  • Drain the potatoes and reserve the water. Mash the potatoes, adding cream, spices, and a bit of cheese for thickness.
  • In an oven-safe dish, layer the meat mixture on the bottom. Scoop mashed potatoes over the top and spread evenly. Pour melted butter over the potatoes, coating them completely. Use a fork to create ridges for better butter distribution.
  • Sprinkle the remaining green onions and cheese over the top.
  • Broil in the oven for 3–5 minutes until the cheese begins to brown. Check frequently to avoid burning.
  • For the gravy, melt butter in the same pot used for the potatoes. Add flour and whisk into a slurry. Gradually add the reserved potato water, Worcestershire sauce, and beef stock. Stir well, bring to a boil, then simmer until thickened. Add salt and pepper to taste.
  • Let the shepherd’s pie rest for 5 minutes before serving. Enjoy!