Classic Shepherd's Pie
A hearty and comforting dish featuring a flavorful meat filling topped with creamy mashed potatoes.
Ingredients
Meat Filling
- 2 tablespoons olive oil For sautéing the onions
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef (or ground lamb) Choose based on preference
- 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 cloves garlic (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, peeled and cut into 1-inch cubes)
- 8 tablespoons unsalted butter (1 stick) For mashing
- 1/3 cup half & half For creamy texture
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese For topping
Instructions
Make the Meat Filling
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft.
- Add the ground beef (or lamb) and cook until browned.
- Stir in parsley, rosemary, thyme, salt, pepper, Worcestershire sauce, and minced garlic. Cook for another minute.
- Sprinkle flour over the meat and mix well.
- Add the tomato paste and beef broth. Stir until thickened.
- Add the peas, carrots, and corn, then set aside.
Make the Potato Topping
- Boil the chopped russet potatoes in a large pot of salted water until tender.
- Drain and return to the pot.
- Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth and creamy.
Assemble the Casserole
- Preheat your oven to 400°F (200°C).
- In a baking dish, spread the meat filling evenly.
- Top with the mashed potatoes and sprinkle parmesan cheese on top.
Notes
Shepherd's Pie can be made in advance and stored in the refrigerator or frozen for later. Ensure the potato topping is well-seasoned.