Description
This Best Classic Shepherd’s Pie recipe features a savory ground beef filling with tender vegetables, topped with creamy mashed potatoes and baked to golden perfection. A comforting and hearty dish perfect for a family dinner.
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, peeled and cut into 1 inch cubes (about 2 large potatoes)
- 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: Add the olive oil to a large skillet and heat over medium-high for 2 minutes. Add the chopped onions and cook for 5 minutes, stirring occasionally until softened.
- Brown the Meat: Add the ground beef or lamb to the skillet, breaking it apart with a wooden spoon. Stir in dried parsley, rosemary, thyme, salt, and black pepper. Cook for 8 minutes until the meat is browned, stirring occasionally.
- Add Flavorings: Stir in Worcestershire sauce and minced garlic. Cook together for 1 minute to develop flavor.
- Incorporate Flour and Tomato Paste: Add flour and tomato paste to the skillet. Stir well until fully incorporated and no clumps remain.
- Add Liquids and Vegetables: Pour in beef broth, frozen peas and carrots, and frozen corn. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally.
- Preheat Oven and Set Filling Aside: Remove the skillet from heat and preheat the oven to 400 degrees Fahrenheit.
- Cook the Potatoes: Place peeled, cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook until fork tender, approximately 15 minutes.
- Drain and Mash Potatoes: Drain potatoes and return to the hot pot. Let rest for 1 minute to evaporate excess moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash and stir until smooth and evenly combined.
- Add Parmesan Cheese: Stir parmesan cheese into the mashed potatoes until well combined.
- Assemble the Casserole: Spread the meat mixture evenly in a 9×9 or 7×11 inch baking dish. Spoon the mashed potatoes on top and spread carefully into an even layer.
- Bake: Place the baking dish on a rimmed baking sheet to catch any spills. Bake uncovered at 400 degrees Fahrenheit for 30 minutes until the top is golden and the filling is bubbling.
- Cool and Serve: Allow the shepherd’s pie to cool for 15 minutes before serving for best texture and flavor.
Notes
- If frozen mixed peas and carrots are unavailable, substitute with ½ cup frozen peas and ½ cup frozen sliced carrots.
- Start preheating the oven at step 6 after making the meat mixture to save time.
- Using a rimmed baking sheet under the baking dish helps prevent spills in the oven.
- Russet potatoes work best for creamy mashed potatoes due to their starchy texture.
- Ground lamb can be used instead of ground beef for a traditional shepherd’s pie flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
