Description
This Best Classic Shepherd’s Pie Recipe combines a savory meat filling with a creamy potato topping for a comforting and hearty dish. Ground beef or lamb is cooked with herbs, vegetables, and a rich sauce, then topped with cheesy mashed potatoes and baked to golden perfection.
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 ½ – 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 olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally until softened.
- Brown the Meat: Add ground beef or lamb to the skillet, breaking it apart with a wooden spoon. Stir in parsley, rosemary, thyme, salt, and black pepper. Cook for 8 minutes until meat is browned, stirring occasionally.
- Add Flavorings: Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to combine flavors.
- Thicken the Sauce: Add all-purpose flour and tomato paste. Stir until fully incorporated and no clumps remain.
- Add Liquids and Vegetables: Pour in beef broth, then add frozen peas & carrots and corn. Bring mixture to a boil, reduce to a simmer, and cook for 5 minutes, stirring occasionally. Remove from heat and set aside. Preheat oven to 400 degrees F.
- Prepare the Potato Topping: Place cubed potatoes in a large pot and cover with water. Bring to a boil, reduce heat to simmer, and cook for 15 minutes or until potatoes are fork tender. Drain water and return potatoes to the hot pot for 1 minute to evaporate excess moisture.
- Mash the Potatoes: Add butter, half & half, garlic powder, salt, and black pepper to potatoes. Mash thoroughly until smooth and well combined. Stir in parmesan cheese until evenly mixed.
- Assemble and Bake: Spread the meat mixture evenly into a 9×9 or 7×11 inch baking dish. Carefully spoon mashed potatoes on top and spread into an even layer. Place the baking dish on a rimmed baking sheet to catch any bubbling overflow. Bake uncovered at 400 degrees F for 30 minutes until the topping is golden and the filling is bubbly.
- Cool and Serve: Allow the shepherd’s pie to cool for 15 minutes before serving to let it set.
Notes
- If frozen mixed peas and carrots are unavailable, substitute ½ cup frozen peas and ½ cup frozen sliced carrots.
- Preheat the oven to 400 degrees F immediately after preparing the meat mixture to save time.
- Using a rimmed baking sheet under the casserole helps prevent filling spills during baking.
- For a richer flavor, use ground lamb instead of ground beef.
- Leftover shepherd’s pie can be refrigerated for up to 3 days and reheated thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
