Shepherds Pie Ground Beef Veggies (Printable Version)

Ground beef, potatoes, and mixed veggies combine for a warm, hearty British-inspired dish.

# Ingredient List:

→ Meats

01 - 1 pound ground beef, 85% lean

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cups potatoes, peeled and diced

→ Liquids

09 - 5 cups beef broth
10 - 1 cup whole milk

→ Seasonings

11 - 2 tablespoons tomato paste
12 - 2 tablespoons Worcestershire sauce
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - Salt and pepper to taste

→ Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped

# How to Make:

01 - In a large pot over medium heat, cook ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables are softened.
03 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant and well incorporated.
04 - Add diced potatoes, beef broth, Worcestershire sauce, thyme, parsley, rosemary, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 15 minutes until potatoes and vegetables are tender.
06 - Stir in corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and allow flavors to meld.
07 - Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like comfort in a bowl, with all the savory depth of Shepherds Pie but ready in under an hour.
  • The beef broth and butter create a richness that makes you feel like you're being looked after, without requiring any fancy technique.
  • It freezes beautifully, so you can make a big batch and have cozy dinners waiting on the nights when cooking feels impossible.
02 -
  • Don't skip draining the beef if there's excess fat—a greasy soup won't have that clean, satisfying taste no matter what else you do right.
  • The frozen vegetables are non-negotiable for texture; fresh corn and peas will turn mushy if you add them at the beginning, so wait until the very end when everything else is tender.
  • Taste before serving because broths vary in saltiness—what feels perfect in one pot might need adjustment in another, and Worcestershire sauce adds salt as well as flavor.
03 -
  • Brown the beef properly over medium heat rather than blasting it on high—patience here means better flavor development and less splattering on your stovetop.
  • Taste as you go, especially with the salt and Worcestershire—it's much easier to add more than take it back out, and everyone's broth tastes different.
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