Beef shepherd’s pie

Beef shepherd’s pie is a savory gluten-free casserole. Seasoned ground beef and vegetables are topped with mashed potatoes and baked in the oven. Warm and comforting, this flavorful dish is a family favorite.

Beef shepherd’s pie is a classic home-cooking

I originally made this casserole around St. Patrick’s day because I wanted something other than corned beef and cabbage. But I think this kind of comfort food is good anytime of year. The family gave it rave reviews and even asked for left-overs to be re-heated. For kids that generally don’t like any vegetables touching their potatoes, I considered this casserole a giant win!

Fresh out of the oven beef shepherd’s pie

Ground beef and vegetables make the hearty base

The process for making this beef shepherd’s pie is quite easy. If you’re new to cooking it’s a great casserole to start with. You’ll easily feed a family of four with this or have left-overs to reheat. The first step is to saute vegetables and ground beef until it is browned and flavorful. Then transfer the mixture to a 2-quart casserole dish. In the picture above, you can see onions, celery, carrots and peas. The beef is seasoned with oregano, Worcestershire sauce, tomato paste and beef broth.

Fluff up the mashed potatoes with a fork

Next, make fluffy mashed potatoes and top the beef filling. Before baking the casserole, one of the tricks is to use a fork to fluff up the potatoes and make a decorative pattern all over the top. This makes it look really nice as it browns in the oven. Once it comes out of the oven, let it sit for about 10 minutes. This allows all the juices to settle before you dig in.

A great family casserole

Serve beef shepherd’s pie with your favorite bright green vegetable for a well-rounded meat and potatoes kind of meal. I chose a mix of steamed broccolini and green beans. A salad would work too.

Beef shepherd’s pie with broccolini and green beans

Many people say they have fond memories of mom’s shepherd’s pie. Is this recipe similar to one your mom used to make? If you make this recipe, let me know how you liked it in the comments below.

Happy cooking

Michelle

If you make any of my recipes, use #northwestspoon and share your photo.

Beef Shepherd’s Pie

1. Serves 4

2. Prep 15 mins

3. Cook 60 mins

Beef shepherd’s pie is a savory gluten-free casserole. Seasoned ground beef and vegetables are topped with mashed potatoes and baked in the oven.

**Mashed potatoes**

1. 1 1/2 pounds russet or Yukon gold potatoes, peeled and cut in quarters

2. 1/4 cup sour cream

3. 1/2 cup milk

4. 6 tbsp butter

5. 2 tsp sea salt or kosher salt

6. 1 pinch freshly ground white pepper

**Beef filling**

1. 2 tbsp extra virgin olive oil

2. 3 tbsp butter

3. 1/2 cup onion diced

4. 3 carrots (small to medium-sized), peel and slice

5. 2 ribs celery, chopped

6. 2 cloves garlic, minced

7. 1 pound lean ground beef

8. 1/2 tsp dried oregano

9. 2 tsp sea salt or kosher salt

10. 1 pinch freshly ground pepper

11. 3 tbsp tomato paste

12. 2 tsp Worcestershire sauce

13. 1/4 cup beef broth

14. 1/4 to 1/2 cup frozen peas

Pre-heat the oven to 375 F.

**Mashed potatoes**

1. Peel and quarter the potatoes. Place in a large pot and cover with cold water. Add a tsp of salt. Bring the water to boil. Turn the heat down to medium, cover and cook the potatoes until a fork gently glides into the potatoes (about 10-12 minutes.) Turn off the heat. Carefully, drain the hot water. Return the potatoes to the pot. Add the sour cream, milk, butter. Use a potato masher to mash up the potatoes until they are fluffy. Season with remaining salt and pepper. Adjust seasoning to taste. Cover to keep warm.

**Beef filling**

1. Use a large skillet. Heat the olive oil and 2 tablespoons butter over medium-high heat. Add the onion, carrots and celery and saute for several minutes until the vegetables being to go tender. Add the minced garlic.

2. Push the vegetables to the side and add the ground beef. Use a wooden spoon to break up the beef. Add the oregano, salt and pepper. Once the beef has started to brown, push aside a small opening. Add the tomato paste to this area and cook for a minute or tow. Stir all vegetables and beef together. Add the Worcestershire sauce and beef broth. Simmer for several minutes until the beef is nicely browned. Finally, stir in the peas.

3. Transfer the filling and evenly distribute to a 2-quart oval casserole dish. Top the beef filling with the mashed potatoes and spread them out. Use a fork to fluff up the potatoes creating a decorative pattern on top. Dot the potatoes with the remaining tablespoon of butter.

4. Bake in the oven for 35-40 minutes. The potatoes should be lightly browned and the juices will bubble around the edges. Allow the shepherd’s pie to cool for 10 minutes prior to serving.

Source: northwestspoon.com

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