Ingredients

1 Tablespoon olive oil

¾ cup yellow onion, finely diced

1 rib celery, finely diced

2 cloves garlic, minced

1 lb. ground beef (85% lean recommended)

2 Tablespoons flour

1 Tablespoon tomato paste

½ teaspoon dried thyme

½ cup chicken broth

1 cup brown gravy (see notes)

Salt and pepper, to taste

1 cup frozen mixed vegetables

3 cups mashed potatoes

Instructions

Step 1: Prepare the mashed potatoes according to your favorite recipe, making a half batch to yield 3 cups. While potatoes cook, move on to the filling.

Step 2: Heat olive oil in a large pan over medium-high heat. Add diced onions and celery, sauté for 3 minutes, then add minced garlic and cook for 1 more minute.

Step 3: Increase the heat to high and add ground beef. Cook, crumbling with a spoon, until fully browned. Drain excess grease from the pan.

Step 4: Reduce heat to medium-high and sprinkle flour over the beef mixture, tossing to coat evenly. Stir in tomato paste and dried thyme, cooking for 1–2 minutes.

Step 5: Deglaze the pan by adding chicken broth and scraping the pan with a silicone spatula to lift any browned bits for added flavor.

Step 6: Stir in half of the brown gravy and the frozen mixed vegetables. Cook until vegetables are heated through.

Step 7: Season with salt and pepper. Add more gravy if you want a saucier filling. Taste and adjust seasoning as needed, then remove from heat.

Step 8: Transfer the beef and vegetable filling to a lightly greased 9-inch pie pan or 7×11-inch casserole dish. Carefully spread the warm mashed potatoes evenly over the top.

Step 9: Use a fork to create decorative “rake” lines in the mashed potatoes to promote browning.

Step 10: Position your oven rack about 5 inches below the broiler and preheat to high broil (approximately 550°F).

Step 11: Broil the shepherd’s pie for about 5 minutes. Watch closely after 2 minutes to ensure it browns without burning.

Step 12: Remove from the oven and serve hot.

Tips & Variations

For a richer flavor, use beef broth instead of chicken broth when deglazing.

Add chopped fresh herbs like parsley or rosemary to the filling for an herby boost.

Substitute ground lamb for beef to make a traditional shepherd’s pie.

Use leftover mashed potatoes or instant mashed potatoes for quicker assembly.

Mix in grated cheese on top of the mashed potatoes before broiling for a cheesy crust.

Storage

Store leftover shepherd’s pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through, about 20 minutes. This recipe can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can substitute fresh vegetables like peas, carrots, and corn. Just sauté them with the onions and celery or blanch briefly before adding to the filling to ensure they cook evenly.

What can I use instead of brown gravy?

If you don’t have brown gravy on hand, you can make a quick gravy by combining beef broth with a bit of flour or cornstarch to thicken. Alternatively, a rich beef stock or mushroom gravy works well as a substitute.