Description
This Best Classic Shepherd’s Pie Recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes and parmesan cheese, baked to golden perfection. It’s a comforting and hearty dish perfect for any dinner 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 & carrots
- 1/2 cup frozen corn kernels
Potato Topping:
- 1 ½ 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
- 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 translucent.
- 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 pepper. Cook for 8 minutes until the meat is fully browned, stirring occasionally.
- Add Flavorings. Stir in Worcestershire sauce and minced garlic, cooking for 1 minute to combine the flavors.
- Incorporate Thickener and Tomato Paste. Add the flour and tomato paste, stirring until fully incorporated with no clumps remaining.
- Simmer with Broth and Vegetables. Pour in beef broth, then add frozen peas and carrots along with frozen corn kernels. Bring to a boil and then reduce to a simmer. Let simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat Oven. While the meat mixture simmers, preheat your oven to 400 degrees Fahrenheit.
- Cook 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 for 15 minutes until potatoes are fork tender.
- Drain and Mash Potatoes. Drain potatoes well and return them to the hot pot. Let them rest for 1 minute to evaporate excess water. Add butter, half & half, garlic powder, salt, and pepper, then mash until smooth and well combined.
- Add Parmesan Cheese. Stir parmesan cheese into the mashed potatoes until evenly mixed.
- Assemble the Pie. Pour the meat filling into a 9×9 or 7×11 inch baking dish and spread evenly. Spoon the mashed potato topping over the meat and spread into an even layer.
- Bake. Place the baking dish on a rimmed baking sheet to prevent spills. Bake uncovered in the preheated oven for 30 minutes until the top is 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 ½ cup frozen peas and ½ cup frozen sliced carrots.
- Baking at 400° F, preheat the oven after preparing the meat mixture to ensure temperature is ready when assembling.
- Use a rimmed baking sheet under the dish to catch any bubbling filling and prevent oven messes.
- Russet potatoes create a fluffy mash; Yukon Gold potatoes can be used for a creamier texture.
- Ground lamb can be used instead of beef for a more traditional shepherd’s pie flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
