Description
This Best Classic Shepherd’s Pie recipe features a hearty meat filling made with ground beef or lamb, seasoned with herbs and simmered with vegetables, topped with creamy mashed potatoes enhanced with butter, half & half, garlic powder, and parmesan cheese. Baked to golden perfection, this comforting dish is a perfect meal for any occasion.
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 and carrots
- 1/2 cup frozen corn kernels
Potato Topping:
- 1 1/2 to 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
- Prepare the meat filling: Add the olive oil to a large skillet and heat over medium-high for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally until softened.
- Cook the ground 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, stirring occasionally until the meat is browned.
- Add flavorings: Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to combine flavors.
- Incorporate flour and tomato paste: Add flour and tomato paste to the meat mixture, stirring until well combined and smooth, with no clumps remaining.
- Add broth and vegetables: Pour in beef broth, frozen peas and carrots, and frozen corn. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat oven: Set oven to 400 degrees Fahrenheit to prepare for baking.
- Cook the potatoes: Place peeled and cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook until fork tender, about 15 minutes.
- Drain and mash potatoes: Drain potatoes and return to the hot pot for 1 minute to evaporate moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash and stir until creamy and well combined.
- Add parmesan cheese: Stir parmesan cheese into the mashed potatoes until evenly distributed.
- Assemble the shepherd’s pie: Pour the meat mixture into a 9×9 or 7×11 inch baking dish and spread evenly. Spoon mashed potatoes over the meat and smooth into an even layer.
- Bake: If the dish is very full, place it on a rimmed baking sheet to catch any overflow. Bake uncovered at 400 degrees Fahrenheit for 30 minutes until golden and bubbly.
- Cool and serve: Let the shepherd’s pie cool for 15 minutes before serving to allow it to set.
Notes
- If frozen mixed peas and carrots are unavailable, substitute with 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.
- Start preheating the oven right after completing the meat mixture to save time.
- Use a rimmed baking sheet under the dish to prevent hot filling from bubbling over in the oven.
- For a richer topping, you can add extra butter or cheese as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
