Shepherds Pie Ground Beef Veggies (Printable version)

Comforting mix of ground beef, veggies, potatoes in a savory broth for a warm, filling dish.

# What You'll Need:

→ 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

→ Flavorings & 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

→ For Finishing

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

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

# Expert Tips:

01 -
  • It's deceptively simple but tastes like you spent hours tending a pot.
  • Ground beef and potatoes create that deeply satisfying heartiness without any fuss or fancy techniques.
  • The frozen vegetables mean you're not chopping endlessly, yet the soup still feels homemade and genuine.
02 -
  • If you drain too much fat from the beef, you'll lose flavor; leave a little for richness and body in the broth.
  • Frozen vegetables cook faster than fresh, so don't add them until the very end or they'll turn to mush.
  • If your soup feels too thin by the end, mash a few potatoes right in the pot for a thicker, more substantial texture.
03 -
  • Cut your potato dice small and uniform so they cook at the same rate—uneven pieces mean some are mushy while others are still firm.
  • Don't skip the moment of letting the broth come to a full boil before reducing heat; it helps the potatoes cook evenly and keeps the broth clear.
  • If your Worcestershire sauce contains gluten or fish, read the label carefully or swap for a certified gluten-free version without sacrificing that umami depth.
Go back