Description
This Best Classic Shepherd’s Pie Recipe features a savory ground beef filling with aromatic herbs and vegetables, topped with creamy garlic mashed potatoes and parmesan cheese, baked to golden perfection for a comforting, hearty meal.
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), 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 heat for 2 minutes. Add the chopped onions and cook for 5 minutes, stirring occasionally until softened. Add the ground beef or lamb, 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 Worcestershire sauce and minced garlic, cook for 1 minute more. Stir in flour and tomato paste until well combined and smooth. Pour in beef broth along with frozen peas, carrots, and corn. Bring to a boil then reduce heat and simmer for 5 minutes, stirring occasionally.
- Preheat the Oven. Set the meat mixture aside. Preheat your oven to 400 degrees Fahrenheit.
- Prepare the Potato Topping. Place peeled and cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook 10 to 15 minutes until potatoes are fork tender. Drain potatoes and return them to the hot pot; let them rest for 1 minute to evaporate extra moisture. Add butter, half & half, garlic powder, salt, and black pepper. Mash the potatoes until smooth and fluffy. Stir in parmesan cheese until evenly mixed.
- Assemble the Shepherd’s Pie. Pour the meat mixture into a 9×9 or 7×11 inch baking dish and spread evenly. Spoon the mashed potatoes over the meat and carefully spread into an even layer. If the dish is very full, place it on a rimmed baking sheet to catch any overflow during baking.
- Bake. Bake uncovered in the preheated oven at 400 degrees Fahrenheit for 30 minutes until the top is golden and bubbly. Remove from oven and let cool for 15 minutes before serving.
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 after completing the meat filling to save time.
- Using a rimmed baking sheet under the dish helps prevent oven spills if the filling bubbles over during baking.
- The recipe works well with either ground beef or lamb for a traditional shepherd’s pie flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
