Entree: United States – Utah (Rocky Mountain United States) – Utah Shepherd's Pie

Serving Size: 6

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground beef (or lamb)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas
- 1 cup (130 g) diced carrots (fresh or frozen)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) Worcestershire sauce
- 2 cups (480 ml) beef broth
- 1 tsp (1 g) dried thyme
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper, divided
- 2 lb (900 g) russet potatoes, peeled and cut into 1–2 inch (2.5–5 cm) pieces
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed
- 1/2 cup (50 g) shredded sharp cheddar cheese (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A hearty, home-style casserole of seasoned ground beef mixed with peas and carrots, topped with creamy mashed potatoes and baked until golden. This comforting main course is a staple of Utah family cooking.

Regional Notes:
This Utah version emphasizes ground beef (though lamb may be used) and a straightforward vegetable mix of peas and carrots, bound with a gravy flavored by tomato paste and Worcestershire sauce—reflecting the practical, comforting pot-roast and family-casserole traditions common in Utah home kitchens. It is baked in a single dish and often finished with a sprinkling of cheddar for a golden, slightly savory top.

1. Preheat the oven to 400°F (200°C).
2. Place the potatoes in a large pot, cover with cold water and 1/2 tsp (3 g) of the salt. Bring to a boil and simmer until tender, 15–20 minutes. Drain well.
3. While the potatoes cook, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the 1.5 lb (680 g) ground beef to the skillet and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. If there is excess fat, drain off most, leaving a tablespoon for flavor.
5. Stir in the 2 tbsp (30 g) tomato paste and 2 tbsp (16 g) flour; cook and stir 1–2 minutes to remove the raw flour taste. Add the 2 cups (480 ml) beef broth, 2 tbsp (30 ml) Worcestershire sauce, 1 tsp (1 g) dried thyme, remaining 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) black pepper. Bring to a simmer and cook until the mixture thickens slightly, about 8–10 minutes.
6. Stir in the 1 cup (150 g) peas and 1 cup (130 g) diced carrots; cook until heated through and any excess liquid has reduced, 2–3 minutes. Taste and adjust seasoning.
7. Mash the drained potatoes with 3 tbsp (45 g) of the butter and the warmed 1/2 cup (120 ml) milk until smooth and creamy. Season with remaining 1/4 tsp (0.5 g) salt and remaining 1/4 tsp (0.5 g) black pepper; adjust to taste.
8. Spoon the meat and vegetable filling into a 9x13 inch (23x33 cm) baking dish or similarly sized ovenproof dish, spreading it into an even layer.
9. Dollop the mashed potatoes over the filling and spread evenly with a spatula or fork, leaving a little texture on top for browning. If using, sprinkle 1/2 cup (50 g) shredded cheddar evenly over the potatoes and dot with remaining 1 tbsp (15 g) butter.
10. Bake in the preheated oven until the filling is bubbly and the potato topping is golden, 20–25 minutes. For a more browned top, place under the broiler for 2–3 minutes watching carefully.
11. Remove from the oven and let rest 5–10 minutes. Garnish with 2 tbsp (8 g) chopped fresh parsley, slice, and serve hot.