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Easy Shepherd's Pie With Ground Beef

This shepherd's pie recipe is made with ground beef, a savory rosemary infused gravy and lots of vegetables. It's topped with fluffy russet mashed potatoes! This is the type of dinner where you have all the ingredients on hand in your fridge and pantry.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dinner, Main Course
Keyword: carrots, corn, gravy, ground beef, mashed potatoes, peas, shepherd's pie, tomato paste, worcestershire
Author: Tara Moore


  • 1 lb ground beef
  • 1 tbsp olive oil
  • 2 tbsp Irish butter
  • 1 small yellow onion diced
  • 5 garlic cloves minced (about 1 tbsp)
  • 3 carrots peeled and sliced
  • 2 tbsp flour
  • 1 tbsp fresh rosemary chopped up
  • 1 1/2 c chicken broth
  • 1 tsp worcestershire
  • 1 tbsp tomato paste
  • 1 c frozen peas
  • 1 c frozen corn
  • salt to taste

mashed potatoes

  • 2 1/2 lb russet potatoes peeled and cut in even cubes (about 3 russets)
  • 3 tbsp Irish butter melted
  • 1/3 c heavy cream warmed
  • 1/4 c milk warmed + more if needed
  • Salt to taste
  • Pepper a pinch
  • 4 oz extra sharp white cheddar grated


  • Preheat oven to 375
  • Brown the ground beef in a pan, over medium heat, drain the excess grease
  • Remove the ground beef to a separate plate
  • In the pan add the olive oil, 2 tbsp butter, onions, carrots and garlic (toss a pinch of salt on this)
  • Sauté for 2-3 minutes
  • Add back in the ground beef, along with 2 tbsp flour, stir for 2 minutes
  • Pour in the chicken broth, worcestershire, tomato pasta, fresh rosemary, 1/2 tsp salt and pepper
  • Simmer on low, stirring every few minutes, while preparing the mashed potatoes
  • Add the potatoes to a pot, cover with water (a few pinches of salt) and bring to a boil until potatoes are fork tender
  • Drain the potatoes, return to the pan, over low heat, and steam the remaining water from the potatoes for a few minutes
  • Transfer to a large bowl, mash
  • Add 3 tbsp melted butter, mashing
  • Next in this order (and stir completely before adding another), add the warm milk, white cheddar, warm cream a pinch of salt and pepper (add more warm milk if too thick)
  • Pour the meat mixture into a baking dish, top it with the mashed potatoes
  • Place a few pats of butter on top of the potatoes
  • Bake 30-40 minutes until golden and bubbly
  • Serve


  1. Bringing the potatoes back to the pan, helps release extra moisture, which makes the mashed potatoes fluffier and less likely to get gummy
  2. Adding melted butter to the potatoes is important, this locks the butter to the potatoes better giving it more flavor
  3. If you don’t have extra sharp white cheddar, any type of cheddar will work as a substitute
  4. For even more flavor you can add a few cut up bits of cold irish butter to the potatoes right before spreading them on, they will melt when it bakes! (see my photos for a before baking photo)