Description
This classic Shepherd’s Pie recipe features a hearty ground beef filling with aromatic herbs and vegetables, topped with creamy parmesan mashed potatoes. It’s a comforting, satisfying dish perfect for family dinners and easy to prepare within just over an hour.
Ingredients
Scale
Meat Filling
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef (or ground lamb)
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels
Potato Topping
- 1 1/2 – 2 lb. russet potatoes (about 2 large potatoes peeled and cut into 1-inch cubes)
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
- Make the Meat Filling. Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add the chopped onions and cook for 5 minutes, stirring occasionally until translucent.
- Cook the Ground Beef. Add the ground beef (or lamb) to the skillet and break it apart using a wooden spoon. Stir in dried parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes until the meat is fully browned, stirring occasionally.
- Add Worcestershire and Garlic. Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to combine flavors.
- Incorporate Flour and Tomato Paste. Add the flour and tomato paste to the skillet. Stir well until the tomato paste is fully incorporated and there are no lumps.
- Add Broth and Vegetables. Pour in beef broth along with frozen peas & carrots and corn. Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 minutes, stirring occasionally to thicken the sauce.
- Prepare Potatoes. In a large pot, cover peeled and cubed potatoes with water. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 10-15 minutes.
- Drain and Mash Potatoes. Drain potatoes and return them to the hot pot. Let them sit for 1 minute to evaporate residual moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash together until smooth.
- Mix in Parmesan. Stir parmesan cheese into the mashed potatoes until evenly combined.
- Assemble the Shepherd’s Pie. Preheat oven to 400°F. Spread the meat mixture evenly in a 9×9 or 7×11 inch baking dish. Spoon mashed potatoes over the meat, spreading them into an even layer.
- Bake. If the dish is very full, place it on a rimmed baking sheet to catch any bubbling over. Bake uncovered for 25-30 minutes until the mashed potato topping starts to brown and the filling bubbles around the edges.
- Rest and Serve. Let the pie cool for 15 minutes before serving to set the layers.
Notes
- You can substitute ground lamb for beef to make a traditional shepherd’s pie.
- Be careful not to overfill the baking dish to avoid spills in the oven; using a rimmed baking sheet is recommended.
- For a richer potato topping, you can add a bit more butter or substitute cream for half & half.
- Leftovers keep well in the refrigerator and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
