This Easy Shepherd's Pie is a hearty, comforting classic with a rich, savory beef and vegetable gravy topped with creamy buttery mashed potatoes and a golden Parmesan crust baked until bubbly and perfect.
0 Start by placing the potatoes in a large pot of boiling water and cook until fork tender, about 15 minutes. Meanwhile, heat a large skillet over medium-high heat and add the ground beef and onions. Cook until the beef is browned and no longer pink, then drain any excess grease. Stir in the tomato paste until evenly combined.
1 Add the butter to the skillet. Once melted, sprinkle in the flour and stir to form a roux. Cook, stirring constantly, for about 2 minutes. Slowly pour in the beef broth, then stir in the beef bouillon powder, onion powder, garlic powder, salt, and black pepper. Add the frozen peas and carrots, mix everything together, and bring to a gentle simmer. Cook until the mixture has thickened.
2 Once the potatoes are fork-tender, drain them well and return them to the pot. Add the butter and allow it to melt.
3 Pour in the milk and mash the potatoes using a potato masher or an electric mixer until smooth and creamy. Season generously with salt and black pepper, tasting as you go. The potatoes will likely need more seasoning than you expect, so adjust until they're well seasoned.
4 Spread the beef mixture evenly into a 7x11-inch baking dish. Top with the mashed potatoes, smoothing them into an even layer. Use a fork to create texture across the surface, then sprinkle the Parmesan cheese evenly over the top.
5 Bake at 350°F for 20–25 minutes, or until the filling is bubbly and the cheese has melted. Serve warm and enjoy!
