Shepherd’s Pie with Beef, Vegetables and Mashed Potatoes

Shepherd’s Pie with Beef, Vegetables and Mashed Potatoes

  • Prep: 20 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 30 min
  • Serving: Serves 4-6

Nothing beats a classic Shepherd’s Pie for dinner on a cold winter’s night. This comforting family favorite can be assembled in advance and then baked in the oven before serving.


  • 1 tablespoons of olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 20 ounces ground beef
  • 14 ounce can of peeled tomatoes
  • 2 tablespoons of ketchup
  • 1 cup beef stock
  • 1 fresh or dried bay leaf
  • 1 sprig thyme
  • 1 cup frozen peas
  • salt and freshly ground pepper to taste
  • 2 pounds potatoes, peeled and chopped
  • 1/2 stick of butter
  • 1/4 cup of milk
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 375 degrees.
  2. In a large sauté pan, heat the oil over medium heat and sauté the carrots and onion for 5 minutes until onions are translucent.
  3. Add the ground beef and cook until browned. Mix in the ketchup, tomatoes, stock, thyme and bay leaf and simmer, covered, on medium-low heat for 15 minutes. Season with salt and pepper and mix well.
  4. Fill a large pot a little over half way with salted water and bring to a boil. Add potatoes and boil until very soft. Drain the potatoes and return to the pot. Add the butter, milk and Parmesan, and mash with a potato masher until smooth.
  5. Empty the beef mixture into an oven proof casserole dish and then top with the mashed potatoes.
  6. Bake for 35 minutes and then serve warm.


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