Shepherd’s pie is the ultimate comfort food, offering a warm, satisfying hug in every bite. This classic dish, with its rich history rooted in British cuisine, combines tender ground meat, often lamb or beef, with a medley of vegetables, all topped with a creamy layer of mashed potatoes that are baked to golden perfection.
The aroma wafting from the oven is enough to make anyone’s mouth water, filling your kitchen with a tantalizing scent that invites everyone to the table.
What makes this shepherd’s pie special is its versatility. You can customize the filling to suit your taste, whether you prefer adding peas and carrots or mixing in some fresh herbs for extra flavor. The creamy mashed potatoes on top, fluffy and slightly crisped, provide the perfect contrast to the hearty filling beneath.
As the weather turns cooler, there’s nothing like a warm shepherd’s pie to gather the family around for a cozy meal. I’d love to hear your thoughts on this classic dish or any unique twists you add to make it your own!
What is Shepherd’s Pie Recipe?
Shepherd’s Pie is a comforting dish made with a layer of ground meat, usually lamb or beef, cooked with vegetables and gravy. This mixture is topped with creamy mashed potatoes and baked until golden. The dish is hearty and filling, making it perfect for a cozy dinner. It’s a great way to enjoy leftovers, too!
Shepherd’s Pie Recipe
Ingredients
Meat Filling:
- 2 tbsp Olive oil
- 1 cup chopped Yellow onion
- 1 lb. 90% Lean ground beef or ground lamb
- 2 tsp Dried parsley leaves
- 1 tsp Dried rosemary leaves
- 1 tsp Dried thyme leaves
- ½ tsp Salt
- ½ tsp Ground black pepper
- 1 tbsp Worcestershire sauce
- 2 Garlic cloves minced
- 2 tbsp All-purpose flour
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 1 cup frozen Mixed peas & carrots*
- ½ cup frozen Corn kernels
Potato Topping:
- 1½ – 2 lb. Russet potatoes about 2 large potatoes, peeled and cut into 1-inch cubes
- 8 tbsp Unsalted butter 1 stick
- ⅓ cup Half & half
- ½ tsp Garlic powder
- ½ tsp Salt
- ¼ tsp Ground black pepper
- ¼ cup Parmesan cheese
Instructions
Make the Meat Filling:
- In a large skillet, heat the olive oil over medium-high heat for 2 minutes. Add the chopped onions and cook for 5 minutes, stirring occasionally.
- Add the ground beef (or lamb) to the skillet. Break it apart with a wooden spoon and stir in the parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes until the meat is browned, stirring occasionally.
- Stir in the Worcestershire sauce and minced garlic. Cook for 1 additional minute.
- Add the flour and tomato paste, stirring until well combined and no clumps of tomato paste remain.
- Pour in the beef broth, then add the frozen peas and carrots and frozen corn. Bring the mixture to a boil, then reduce to a simmer for 5 minutes, stirring occasionally. Set aside.
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Make the Potato Topping:
- Place the cubed potatoes in a large pot and cover them with water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes in a colander, then return them to the hot pot. Let them sit for 1 minute to evaporate any remaining liquid.
- Add the butter, half & half, garlic powder, salt, and pepper. Mash the potatoes until smooth and well mixed.
- Stir in the parmesan cheese until fully combined.
Assemble the Casserole:
- Pour the meat mixture into a 9×9-inch (or 7×11-inch) baking dish, spreading it into an even layer.
- Spoon the mashed potatoes on top of the meat mixture, spreading them evenly over the surface.
- If the baking dish looks very full, place it on a rimmed baking sheet to catch any overflow.
Bake:
- Bake uncovered for 25-30 minutes until the top is golden and bubbly. Allow the Shepherd’s Pie to cool for 15 minutes before serving.
Notes
- *If frozen mixed peas and carrots aren’t available, you can use ½ cup frozen peas and ½ cup frozen sliced carrots.
- Ensure you start preheating the oven after you make the meat mixture (in step 1).
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 403 kcal |
| Carbohydrates | 14g |
| Protein | 17g |
| Fat | 29g |
| Sugar | 2g |
| Sodium | 750mg |
