Beef pie with mashed potatoes is the ultimate comfort food—a rich, savory filling of tender beef and vegetables in a thick gravy, topped with a layer of creamy, buttery mashed potatoes and baked until golden. This dish is a British and Irish classic, often called a shepherd’s pie when made with lamb, but here we use beef for a heartier flavor. It’s a complete meal in one dish, perfect for a cozy family dinner or a Sunday supper.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, or use more broth)
- 2 tbsp (30 g) tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 lbs (900 g) potatoes, peeled and quartered
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/2 cup (50 g) shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, brown the beef on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
- In the same pot, add the onion, carrots, and celery. Cook over medium heat, scraping up any browned bits from the bottom, until the vegetables are softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Pour in the red wine (if using) and let it bubble, scraping the bottom of the pot, until reduced by half, about 2-3 minutes.
- Add the beef broth, tomato paste, thyme, and bay leaf. Stir to combine. Return the beef to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 1 1/2 to 2 hours, or until the beef is fork-tender. Stir once or twice during cooking.
- While the beef cooks, make the mashed potatoes. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Return the potatoes to the pot over low heat for 1-2 minutes to dry them out. Remove from heat and mash with a potato masher or ricer. Add the butter and warm milk, and stir until smooth. Season with salt and pepper. If using cheese, stir it in now.
- Once the beef is tender, remove the pot from the oven and discard the bay leaf. Check the seasoning and adjust with salt and pepper. The gravy should be thick enough to coat the back of a spoon; if it’s too thin, simmer on the stovetop for a few minutes to reduce.
- Increase the oven temperature to 400°F (200°C).
- Spoon the beef mixture into a 9×13-inch (23×33 cm) baking dish or leave it in the Dutch oven if it’s oven-safe. Spread the mashed potatoes over the top, using a fork to create peaks and swirls.
- Place the dish on a baking sheet to catch any drips. Bake for 20-25 minutes, until the filling is bubbling and the potatoes are golden brown on top. Let rest for 10 minutes before serving.
Tips
- Brown the beef well: Don’t skip browning—it builds deep flavor. Work in batches to avoid steaming the meat.
- Make it ahead: You can assemble the pie a day in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
- Consistency of gravy: If your gravy is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot filling. If too thick, add a splash of broth.
- Mashed potato topping: For extra flavor, mix in a beaten egg yolk or a handful of grated cheese into the potatoes before spreading.
Serving Suggestions
Serve this beef pie with a side of steamed green beans, buttered peas, or a simple green salad. It’s also lovely with a dollop of horseradish sauce or a splash of Worcestershire sauce on the side. A glass of full-bodied red wine, like a Cabernet Sauvignon or Merlot, pairs beautifully.
Variations
- Shepherd’s Pie: Replace the beef with ground lamb (use 1 1/2 lbs / 680 g) and cook it until browned, about 8-10 minutes. Then proceed with the recipe.
- Vegetarian Version: Swap the beef for 2 cups (300 g) of cooked mushrooms and 1 cup (150 g) of cooked lentils. Use vegetable broth and skip the wine or use a splash of balsamic vinegar.
- Add vegetables: Stir in 1 cup (150 g) of frozen peas and corn kernels along with the beef when you assemble the pie.
- Cheesy Potato Topping: Mix 1/2 cup (50 g) of grated Parmesan or Gruyère into the mashed potatoes for a richer crust.
Storage and Reheating
Leftover beef pie can be refrigerated in an airtight container for up to 3-4 days. To reheat, place individual portions in the microwave on high for 2-3 minutes, or reheat in a 350°F (175°C) oven for 15-20 minutes until heated through. The internal temperature should reach 165°F (74°C) for leftovers. You can also freeze the assembled pie (before baking) for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 15-20 minutes to the cooking time.
Frequently Asked Questions
Can I use ground beef instead of stew meat?
Yes, you can. Use 1 1/2 lbs (680 g) of ground beef (80/20). Brown it in the pot, breaking it up with a spoon, then proceed with the recipe. The cooking time will be shorter—just simmer for 20 minutes after adding the broth.
Can I make this pie without red wine?
Absolutely. Simply replace the wine with an equal amount of beef broth. The flavor will be slightly less complex, but still delicious. You can also add a teaspoon of balsamic vinegar for a touch of acidity.
Why is my mashed potato topping watery?
This usually happens if the potatoes are overcooked or if you add too much milk. Make sure to drain the potatoes well and let them steam dry in the pot for a minute before mashing. Also, heat the milk and add it gradually—you might not need all of it.
Can I prepare this pie in advance and bake it later?
Yes, you can assemble the pie, cover it, and refrigerate it for up to 24 hours before baking. When ready to bake, you may need to add 10-15 minutes to the baking time because you’re starting from cold. Make sure the filling is hot and bubbling in the center before serving.
What’s the best cut of beef for this pie?
Chuck is ideal because it has good marbling and becomes tender with slow cooking. Other good options include brisket or round. Avoid lean cuts like sirloin, which can dry out.
Can I use leftover cooked beef?
Yes, this is a great way to use up leftover roast beef. Skip the browning step and add the cooked beef along with the broth. Simmer for just 20-30 minutes to blend the flavors, then proceed.
Related
- Super Easy Meal Prep Recipes for Busy Weeks
- Super Easy Dinner Meals: 5 Quick Recipes
- Xmas Pastry Snacks: 5 Easy Festive Recipes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).