Shepherd's Pie (Cottage Pie) with Ground Beef

Ingredients

• 1 lb Ground Beef (lean (80/20))
• 1 medium Onion (diced)
• 2 cloves Garlic (minced (or 1 tsp garlic paste))
• 1 cup Frozen Peas and Carrots (thawed)
• 2 tbsp Tomato Paste
• 2 tbsp All-Purpose Flour (for thickening)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Seasoning Blend (mix of salt, black pepper, garlic powder, onion powder)
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper
• 1 cup Beef Broth (low-sodium)
• 2 lb Potatoes (peeled and quartered (about 4 medium potatoes))
• 3 tbsp Unsalted Butter (cut into cubes)
• 1/4 cup Heavy Cream
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tsp Dried Parsley (for garnish)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, measure all spices, thaw frozen peas and carrots, and peel and quarter the potatoes.

   Time: PT10M

2. Brown the Beef

   Heat a large skillet over medium‑high heat, add the ground beef and break it up. Cook until no longer pink, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium-high

3. Sauté Aromatics

   Add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium

4. Add Vegetables and Flavor Base

   Stir in the peas‑carrots mix, tomato paste, flour, Worcestershire sauce, seasoning blend, rosemary, thyme, salt, and black pepper. Cook for 2‑3 minutes to coat the meat.

   Time: PT3M

   Temperature: medium

5. Simmer the Filling

   Pour in the beef broth, bring to a gentle simmer, and cook until the sauce thickens and coats the meat, about 5 minutes.

   Time: PT5M

   Temperature: medium

6. Boil Potatoes

   Place the quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, 20‑30 minutes.

   Time: PT30M

   Temperature: high

7. Mash Potatoes

   Drain the potatoes and return to the pot. Add butter, heavy cream, salt, pepper, and grated Parmesan. Mash until smooth but still slightly thick.

   Time: PT5M

8. Assemble the Pie

   Spread the meat mixture evenly in the bottom of the casserole dish. Spoon the mashed potatoes over the meat and smooth with a spatula. Use a fork to create a decorative pattern on the surface and sprinkle dried parsley.

   Time: PT5M

9. Bake

   Place the assembled pie in a pre‑heated 400°F oven and bake until the top is lightly golden, 20‑25 minutes.

   Time: PT25M

   Temperature: 400°F

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

35g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Onion: Sweet Onion, Yellow Onion
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Frozen Peas and Carrots: Fresh peas and carrots
• Instead of Tomato Paste: Ketchup (1 tbsp)
• Instead of All-Purpose Flour: Cornstarch (1 tbsp)
• Instead of Worcestershire Sauce: Soy sauce (1 tsp)
• Instead of Seasoning Blend: Individual spices as listed
• Instead of Dried Rosemary: Fresh rosemary (1 tsp)
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Potatoes: Yukon Gold potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half-and-half, Whole milk (1/2 cup)
• Instead of Parmesan Cheese: Grana Padano, Pecorino Romano
• Instead of Dried Parsley: Fresh parsley (1 tbsp)

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot for Boiling Potatoes
• Potato Masher
• 9x13-inch Casserole Dish
• Oven
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Grater (optional)
• Fork (for topping pattern) (optional)

Critical Steps — Do Not Skip

• Ensure the flour is fully incorporated before adding broth to avoid lumps.
• Mash potatoes to a smooth but not runny consistency; excess liquid will make the topping soggy.
• Create a fork pattern on the potato topping for a golden crust.
• Bake until the top is golden; under‑baking results in a pale, soft crust.

Chef Tips from the Video

• For extra depth, add a splash of red wine to the meat mixture after browning.
• Use a mix of butter and cream for the mash to achieve a rich, silky texture.
• A pinch of smoked paprika in the seasoning blend adds a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat filling a day ahead; refrigerate and reheat gently before assembling.
• Mashed potatoes can be made up to 24 hours ahead; reheat with a splash of milk.
• Assemble the pie, cover tightly, and refrigerate; bake directly from the fridge, adding a few extra minutes.

Frequently Asked Questions