Shepherd's Pie

Ingredients

• 1 lbground beef$5.10
• 2 lbYukon Gold potatoes$3.10
• 1.5 cupfrozen peas and carrots$0.63
• 1 eachyellow onion, diced$0.88
• 1 cupbeef broth$0.47
• 2 tbsptomato paste$0.23
• 2 tbspunsalted butter$0.23
• 0.5 cupwhole milk$0.18
• 1 tbspWorcestershire sauce$0.18
• 1.5 tspkosher salt$0.01
• Total for 4 servings$11.01

Most of the cost is ground beef ($5.10) and yukon gold potatoes ($3.10). With oil, spices and staples already at home, the shop drops to about $10.12. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel the Yukon Gold potatoes and cut them into 1-inch pieces.
2. Place the potatoes in a medium pot, cover with cold water by 1 inch, and bring to a boil over medium-high heat; cook for 12 to 15 minutes until tender when pierced with a fork, then drain well.
3. While the potatoes boil, heat a large skillet over medium-high heat, add the ground beef and yellow onion, and cook for 6 to 8 minutes, breaking up clumps with a spoon, until the meat is thoroughly browned with no pink remaining and reaches at least 160°F (71°C); drain any excess fat.
4. Stir the tomato paste, beef broth, Worcestershire sauce, frozen peas and carrots, and 0.5 teaspoon of the kosher salt into the skillet; simmer over medium heat for 8 to 10 minutes until the vegetables are tender and the gravy has thickened.
5. Mash the drained potatoes with the butter, milk and the remaining 1 teaspoon of salt until creamy. Spread the beef mixture in an 8-inch square baking dish, cover it with the mash and rough up the top with a fork.
6. Bake at 375°F (190°C) for 20 to 25 minutes, until the gravy bubbles at the edges and the potato ridges are golden.
7. Let the pie rest for 5 minutes, then spoon it onto plates and serve.