Go Back
Overhead picture of a white braiser on a marble surface. The braiser is filled with the Beef & Cabbage Shepherd's Pie and topped with mashed potatoes and diced chives.

Beef & Cabbage Shepherd's Pie

This cozy Beef & Cabbage Shepherd’s Pie is filled with beef and veggies and topped with creamy mashed potatoes and grated parmesan cheese.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:1 hour 25 minutes
Total Time:1 hour 40 minutes
Course: Dinner, Main Course
Cuisine: British, Irish
Keyword: Beef, Pie, Potatoes
Servings: 6

Ingredients

Mashed Potatoes

  • 2 pounds russet potatoes, peeled & cubed (3-4 medium)
  • 4 tbsp butter
  • ½ cup milk
  • Salt and pepper, to taste

Beef & Veggies

  • 1 pound ground beef
  • 1 cup diced carrots, diced (about 2 medium or 1 large)
  • ½ cabbage, chopped
  • 1 sweet or yellow onion, diced
  • 2 tsp fresh thyme leaves, from 8-10 sprigs
  • 2 tbsp butter, divided
  • 2 tbsp all-purpose flour, or can substitute with 1:1 gluten-free flour
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth
  • Salt and pepper, to taste

Additional Toppings & Garnishes

  • ¼ cup grated parmesan
  • ½ tbsp fresh chives, minced

Instructions

Making the Potatoes

  • Add the potatoes to a pot of cold salted water.
    2 pounds russet potatoes
  • Bring water to a boil and cook the potatoes for about 20 to 25 minutes more, or until tender.
  • Drain the potatoes, then mash with butter and milk. Season with salt and pepper to taste.
    4 tbsp butter, ½ cup milk, Salt and pepper

Making the Beef & Veggies

  • Add 1 tbsp of butter to a braiser or deep oven safe sauté pan set over medium heat. Add the vegetables and thyme and cook for 5 minutes. Season with salt and pepper.
    1 cup diced carrots, ½ cabbage, 1 sweet or yellow onion, Salt and pepper, 2 tsp fresh thyme leaves
  • Add the beef, season with salt and pepper, and cook for 7 minutes or until almost cooked through.
    1 pound ground beef
  • Make a well in the center of the pan and add 1 tbsp of butter, then mix in the flour and cook for 1 minute.
    2 tbsp butter, 2 tbsp all-purpose flour
  • Mix in the tomato paste, Worcestershire, and broth.
    2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 cups beef broth
  • Bring the sauce to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until the sauce thickens and becomes more of a gravy.
  • While the gravy is cooking, preheat the oven to 375°F.

Assembling & Baking

  • Top the meat and vegetables with the prepared mashed potatoes, using a fork to even them out and carefully spread the potatoes to the edges.
  • Top the mashed potatoes with parmesan.
    ¼ cup grated parmesan
  • Bake for 20 minutes then broil on high for 2-3 minutes until golden brown.
  • Garnish with chives.
    ½ tbsp fresh chives