love & harvest

Tag: ground beef

  • Hearty Shepherd’s Pie

    Hearty Shepherd’s Pie

    This hearty shepherd’s pie is ground beef simmered with carrots, green beans, bell pepper, oregano and a handful of raisins, topped with nutmeg mashed potatoes and baked at 375°F (190°C) until golden. It makes about 6 servings. Plan about 1 hour 45 minutes. These times are estimates and vary with your stove, oven and dish. Cook the beef to 160°F (71°C).

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    Fall may be all about pumpkin spice and sweet treats (hello, spiced pumpkin pie), but when autumn hits, my mind is completely consumed by one thing: potatoes. Should I mash it? Roast it? Fill it? Smash it? Boil it? I constantly think about it!

    This is one of those recipes our whole family loves. If your kids have been going to Bible classes, be ready to stand corrected, because in our house this dish is never called shepherd’s pie. Get ready to be gently lectured on why it obviously has to be called David’s Pie!

    Besides the usual filling of ground beef, carrots and green beans, we add raisins. That’s right! They give a subtle sweetness against the savoury sauce. Once the dish goes into the oven, the kids come running down the stairs because they know EXACTLY what’s inside. So here’s my trick: write a list of chores before dinner. They are so eager to eat that they will do almost anything.

    One honest note on the name. Shepherd’s pie is traditionally made with lamb, and the ground beef version is often called cottage pie. We make ours with beef, so if you’re looking for another cozy ground beef dinner, try my ground beef chili too.

    Glass baking dish of shepherd's pie with a dark golden mashed potato top, a corner scooped out to show the ground beef and vegetable filling.

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    Ingredients

    Here’s what goes into it. Exact amounts are in the recipe card below.

    • Mashed potatoes: 2 lb (about 900 g) russet potatoes, water and salt for boiling, butter, sour cream, freshly grated nutmeg, a pinch of dried thyme, salt and pepper.
    • Beef filling: 1.5 lb (about 680 g) lean ground beef, garlic, white onion, carrots, green beans (fresh or frozen), green bell pepper, oregano, beef flavour powder, raisins, salt and pepper.
    • To deglaze: 1 cup red wine. For an alcohol-free version, use 1 cup beef broth instead. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol.
    • Topping: a few thin slices of butter and a little extra grated nutmeg.

    Equipment you’ll need

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    How to make hearty shepherd’s pie

    Step 1: Boil the potatoes. Peel and quarter 2 lb of russet potatoes and put them in a large pot. Cover them with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain them well in a colander, pouring away from you so the steam doesn’t catch your face.

    Step 2: Mash the potatoes. Put the potatoes back in the pot and mash them with 2 tablespoons butter, 1/4 cup sour cream, 1 teaspoon grated nutmeg, a pinch of dried thyme, salt and pepper until smooth and creamy. Set aside.

    Step 3: Brown the beef. Heat a large skillet over medium-high heat and add 1.5 lb lean ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.

    Step 4: Make the filling. Add 3 minced garlic cloves, 1/2 diced white onion, 2 chopped carrots, 1 cup green beans and 1/2 diced green bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in 2 teaspoons dried oregano and 1 teaspoon beef flavour powder (beef bouillon powder, any brand). Pour in 1 cup red wine (or 1 cup beef broth) and scrape up the browned bits from the bottom of the pan. Toss in 1/4 cup raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.

    Step 5: Assemble and bake. Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg right over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).

    Close-up of baked shepherd's pie showing a dark golden potato crust, a creamy mashed potato layer and the ground beef filling with carrots and green vegetables.

    Step 6: Rest and serve. Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.

    A serving of shepherd's pie in a white scalloped bowl, with browned potato topping next to the ground beef and vegetable filling.

    Tips for a better shepherd’s pie

    • Use a thermometer for the beef. Colour alone can fool you. Ground beef is safe at 160°F (71°C), the USDA safe minimum, so check it before the vegetables go in.
    • Drain the potatoes well. Wet potatoes usually give you a runny mash that sinks into the filling. Let them steam in the colander for a minute before mashing.
    • Let the sauce reduce. If the filling is still soupy when it goes into the dish, the bottom layer can turn watery. Simmer until the liquid reduces into a rich, glossy sauce.
    • Don’t skip the butter slices on top. They help the potato top brown in the oven.
    • Love mashed potatoes? My garlic mashed potatoes are another way to get your fix this fall.

    How to store and reheat leftover shepherd’s pie

    Shepherd's pie in a glass baking dish with a slice removed, showing the potato layer over the beef filling.

    Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat them within 3 to 4 days. Reheat until steaming hot and 165°F (74°C) in the centre. A covered dish in the oven can work well, since it keeps the potato top from drying out.

    Shepherd’s pie FAQ

    Is shepherd’s pie made with beef or lamb?

    Traditionally, shepherd’s pie is made with lamb, and the ground beef version is often called cottage pie. This recipe uses lean ground beef, the way we make it at home. If you use ground lamb instead, cook it to 160°F (71°C) too.

    Why put raisins in shepherd’s pie?

    They add a surprising, subtle sweetness that plays off the savoury sauce.

    Can I make it without wine?

    Yes. Use 1 cup beef broth instead of the red wine and deglaze the pan the same way. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.

    How long do you bake shepherd’s pie at 375°F?

    About 25 to 30 minutes here, because the filling and potatoes are already cooked when they go into the oven. Bake until the filling bubbles at the edges, the top is golden and the centre reaches 165°F (74°C).

    What temperature should shepherd’s pie be cooked to?

    Cook the ground beef to 160°F (71°C) in the skillet. The baked pie should reach 165°F (74°C) in the centre, and leftovers should be reheated to 165°F (74°C) too.

    Can you make shepherd’s pie ahead of time?

    You can make it ahead. Let the filling cool in a shallow layer first, then assemble it, cover it and refrigerate it within 2 hours of mashing the potatoes. Bake it the next day. A cold pie usually needs extra time in the oven, so go by the thermometer: 165°F (74°C) in the centre. If you use a glass dish, follow its maker’s instructions on going from the fridge into a hot oven.

    More recipes you’ll love

    Make it your own, and write that chore list before it comes out of the oven!

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    Shepherd's pie in a glass baking dish with a golden potato top and a scoop removed to show the beef filling.

    Hearty Shepherd’s Pie

    Lean ground beef simmered with carrots, green beans, bell pepper, oregano and raisins, topped with nutmeg mashed potatoes and baked at 375°F until golden. Cook the beef to 160°F.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 1 hour 10 minutes
    Rest 10 minutes
    Total Time 1 hour 45 minutes
    Servings: 6 servings
    Course: Main Course
    Ingredients Equipment Method Notes

    Ingredients
      

    Mashed potatoes
    • 2 lb russet potatoes about 900 g; peeled and quartered
    • water and salt for boiling
    • 2 tbsp butter plus a few thin slices for the topping
    • ¼ cup sour cream
    • 1 tsp freshly grated nutmeg plus extra for the topping
    • 1 pinch dried thyme
    • salt and pepper to taste
    Beef filling
    • 1.5 lb lean ground beef about 680 g
    • 3 cloves garlic minced
    • ½ white onion diced
    • 2 carrots chopped
    • 1 cup green beans fresh or frozen, chopped
    • ½ green bell pepper diced
    • 2 tsp dried oregano
    • 1 tsp beef flavour powder beef bouillon powder, any brand
    • 1 cup red wine or 1 cup beef broth for an alcohol-free version
    • ¼ cup raisins
    • salt and pepper to taste

    Equipment

    • Large pot and colander for the potatoes
    • potato masher
    • Fine grater for the nutmeg
    • Large skillet for the filling
    • Heatproof container for the drained fat
    • Instant-read thermometer for 160°F / 71°C and 165°F / 74°C
    • glass oven-safe square dish (8-inch square, 2 quart)
    • Baking sheet to catch any drips
    • Piping bag optional, for the potato topping
    • Trivet or wire rack for resting the hot dish

    Method
     

    1. Peel and quarter the russet potatoes and put them in a large pot. Cover with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain well in a colander, pouring away from you so the steam doesn’t catch your face.
    2. Return the potatoes to the pot and mash with the 2 tablespoons butter, sour cream, 1 teaspoon grated nutmeg, dried thyme, salt and pepper until smooth and creamy. Set aside.
    3. Heat a large skillet over medium-high heat and add the ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.
    4. Add the garlic, onion, carrots, green beans and bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in the oregano and beef flavour powder. Pour in the red wine (or beef broth) and scrape up the browned bits from the bottom of the pan. Toss in the raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.
    5. Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).
      Close-up of baked shepherd's pie showing a dark golden potato crust, a creamy mashed potato layer and the ground beef filling with carrots and green vegetables.
    6. Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.

    Notes

    Cook the ground beef to 160°F (71°C). Wash your hands, and anything that touched the raw beef, with hot soapy water. Let the drained fat cool, then put it in the trash. Never pour it down the drain.
    For an alcohol-free version, use 1 cup beef broth instead of the red wine. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.
    Shepherd’s pie is traditionally made with lamb, and the ground beef version is often called cottage pie. This recipe uses ground beef.
    Servings, prep, cooking, baking and resting times are estimates and vary with your stove, oven and dish.
    Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat within 3 to 4 days, and reheat until steaming hot and 165°F (74°C) in the centre.
    Make ahead: let the filling cool in a shallow layer first, then assemble, cover and refrigerate within 2 hours of mashing the potatoes. Bake the next day. A cold pie usually needs extra time in the oven, so bake until 165°F (74°C) in the centre. If you use a glass dish, follow its maker’s instructions on going from the fridge into a hot oven.
  • Ground Beef Chili with Chorizo (Stovetop)

    Ground Beef Chili with Chorizo (Stovetop)

    This stovetop ground beef chili is thick and beefy, with Mexican chorizo, kidney beans and finely diced vegetables simmered uncovered until rich. Brown the meat to 160°F, simmer 35–50 minutes, then finish with sour cream and cheddar — in a bowl, over buttered pasta or on hot dogs.

    Jump to Recipe

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    When the weather starts getting cooler and winter is just around the corner, there is nothing quite like a big pot of homemade chili simmering on the stove. This ground beef chili is thick, packed with flavour, and full of beef, chorizo and vegetables cooked right into the pot. To make it extra creamy, we love adding a generous spoonful of sour cream when serving!

    In our family, colder months usually mean more beef on the table. This beefy chili is one of our favourite ways to enjoy that — and everyone can eat it their own way. We have it straight from a bowl, spoon it over buttered pasta, or pile it onto hot dogs with extra cheddar cheese. The hot dog version is especially popular with the kids!

    I make this recipe at least twice a month, and somehow we keep finding new ways to serve it. Prefer a pressure-cooker version? Try my Instant Pot easy chili — this one stays on the stovetop for a thicker, longer simmer.

    Bowl of thick ground beef chili with beans, carrots and chorizo, topped with sour cream and shredded cheese.

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    Why we love this ground beef chili

    The combination of ground beef and Mexican chorizo gives the chili a rich, savoury taste, while the spices add just enough warmth without making it overwhelming. This is not a thin, watery chili — it is a substantial, beefy meal that feels especially satisfying when the weather gets chilly.

    One of my favourite things about this recipe is how many vegetables go into the pot. Finely diced onion, red pepper, carrots and celery soften into the sauce, so they become part of every spoonful. As a parent, I appreciate finding ways to make vegetables a natural part of our family dinners without turning every meal into a negotiation.

    I also love that everyone can customize their bowl with sour cream, cheddar, or their favourite way of serving it. That little bit of choice makes dinner more fun for the kids.

    Ingredients you will need

    Everyday ingredients build a deeply savoury pot: ground beef for the base, Mexican chorizo for seasoning and richness, then vegetables, beans, tomatoes and spices.

    • Ground beef: 1 kg (about 2.2 lb).
    • Mexican chorizo: 250 g (about 9 oz), casings removed if needed.
    • Vegetables: 1 large onion, 1 red bell pepper, 2 carrots and 2 celery stalks, all diced (carrots and celery finely), plus 3 cloves garlic, minced.
    • Tomato paste, chopped tomatoes, maple syrup, kidney beans and beef broth to round out the pot.
    • Seasoning: chili powder, cumin, smoked paprika, bay leaves, oregano, black pepper and salt to taste.
    • For serving: sour cream, shredded cheddar, and optional buttered pasta or hot dogs and buns.

    A little note about the spice: we like enough seasoning for a lovely warmth without making it overwhelming for the kids. Chili powders and chorizo vary in heat, so start moderate and adjust.

    Recommended tools

    Equipment

    • Large heavy-bottomed pot or Dutch oven
    • Wooden spoon
    • Instant-read meat thermometer (for 160°F / 71°C on ground meat)
    • Measuring cups and spoons

    How to make stovetop ground beef chili

    Step 1: Brown the chorizo. Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that helps build the base of the chili.

    Step 2: Cook the ground beef. Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) — the USDA safe minimum for ground meats. If there is excessive fat, carefully spoon some out, leaving enough behind to flavour the vegetables.

    Step 3: Add the vegetables. If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook about 5–8 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook another minute. This is one of my favourite parts — the carrots add a subtle sweetness, while the onion, pepper and celery build layers of flavour.

    Step 4: Add the tomato paste and spices. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.

    Step 5: Add the tomatoes, beans and broth. Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.

    Step 6: Let the chili simmer. Reduce the heat to low and simmer uncovered for about 35–50 minutes, stirring occasionally, until thick. If it becomes thicker than you like, add a small splash of broth or water. Taste and adjust salt and spices. Remove the bay leaves before serving.

    Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.

    Step 7: Serve with your favourite toppings. Ladle into bowls with a generous spoonful of sour cream and shredded cheddar. For a little extra comfort, spoon it over buttered pasta or onto a hot dog with plenty of cheese.

    Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

    Ways to serve this chili

    Although we usually think of chili as dinner, a big pot makes family meals more flexible. Some days we enjoy it just as it is, with sour cream melting into the warm sauce. Other times we spoon it over pasta tossed with butter. And then there is the hot dog version — chili spooned over a hot dog and finished with extra cheddar — which is especially handy when everyone wants something familiar.

    The chili also works well for meal prep. Make a big batch, refrigerate leftovers promptly, and reheat individual portions for quick lunches or dinners during the week.

    How to store homemade ground beef chili

    White bowl of ground beef chili topped with sour cream and shredded cheese on a striped kitchen towel.

    Divide the chili into shallow containers about 2 inches (5 cm) deep or less so it cools quickly — don’t leave a full pot sitting out on the stove. Refrigerate within 2 hours of cooking (1 hour if the room is above 90°F / 32°C). Enjoy refrigerated leftovers within 3–4 days, or freeze in meal-sized portions for 2–3 months for best quality. Thaw overnight in the fridge, or reheat from frozen until steaming hot.

    Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F (74°C). You can also reheat individual portions in the microwave: cover, stir halfway, let stand about 1 minute, and check that several spots reach 165°F (74°C). Add sour cream and cheddar after reheating rather than freezing them in the chili.

    Tips

    • 160°F for ground meat (beef and chorizo). Don’t rely on colour alone — use an instant-read thermometer on the crumbled meat (USDA safe minimum for ground meats). Brown the meats through before adding tomatoes and broth so you can probe the crumbles, not the liquid.
    • Uncovered simmer is what thickens this chili; keep an eye on the bottom of the pot so it does not stick.
    • Spice level: start moderate; chili powder and chorizo heat levels vary.
    • Prefer Instant Pot? See my Instant Pot easy chili recipe for a pressure-cooker version.

    Other recipes you may like

    It is easy to make, full of flavour, and the kind of family dinner you will find yourself returning to again and again.

    Need more weeknight ideas? Grab my free dinners

    Overhead view of ground beef chili with chorizo and beans topped with sour cream, shredded cheese and cilantro.

    Ground Beef Chili with Chorizo

    Thick stovetop chili with ground beef, Mexican chorizo, kidney beans and finely diced vegetables. Brown the meat to 160°F, simmer uncovered until thick, then finish with sour cream and cheddar.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 30 minutes
    Servings: 8 servings
    Course: Main Course
    Cuisine: Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    For the chili
    • 1 kg ground beef about 2.2 lb
    • 250 g Mexican chorizo sausage casings removed if needed; about 9 oz
    • 1 large onion diced
    • 3 cloves garlic minced
    • 1 red bell pepper diced
    • 2 carrots finely diced
    • 2 stalks celery finely diced
    • 2 tbsp tomato paste
    • 1 can chopped tomatoes (about 14.5 oz / 400 g), undrained
    • 1 tbsp maple syrup
    • 2 cans (about 400 g each) kidney beans drained and rinsed
    • 1 cup beef broth plus more if needed
    • 2 tbsp olive oil if needed
    For the seasoning
    • 2 tbsp chili powder adjusted to taste
    • 3 tsp ground cumin
    • 2 tsp smoked paprika
    • 3 bay leaves
    • 1 tsp dried oregano
    • ½ tsp ground black pepper
    • salt to taste
    For serving
    • sour cream
    • shredded cheddar cheese
    • buttered cooked pasta optional
    • hot dogs and buns optional

    Equipment

    • Large heavy-bottomed pot or Dutch oven
    • Wooden spoon
    • Instant-read meat thermometer for 160°F / 71°C on ground meat
    • Measuring cups and spoons

    Method
     

    1. Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that builds the base of the chili.
    2. Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) (USDA safe minimum for ground meats). If there is excessive fat, spoon some out, leaving enough to flavour the vegetables.
    3. If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook 5–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook 1 minute more.
    4. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.
    5. Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.
    6. Reduce heat to low and simmer uncovered 35–50 minutes, stirring occasionally, until thick. Add a splash of broth or water if it gets thicker than you like. Taste and adjust salt and spices. Remove bay leaves before serving.
      Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.
    7. Ladle into bowls and finish with sour cream and shredded cheddar. Or spoon over buttered pasta, or pile onto hot dogs with extra cheese.
      Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

    Notes

    Chili powders and chorizo vary in heat — start moderate and adjust. This recipe uses a mild US/Canadian chili powder blend (typically ground mild chile peppers with cumin, garlic and oregano) — not pure cayenne. UK/AU readers: if your “chilli powder” is a hot pure ground chilli, do not use a full 2 tablespoons one-for-one — start with far less, taste, and build (untested substitution; adjust carefully). Mexican chorizo here typically means fresh/raw (uncured) pork chorizo that crumbles when browned — not cured Spanish-style slicing chorizo; remove casings if needed. Confirm brand/heat with your package. Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F / 32°C); use within 3–4 days, or freeze 2–3 months for best quality. Reheat to 165°F (74°C). In the microwave, cover, stir halfway, let stand about 1 minute, then check several spots reach 165°F (74°C).