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Shepherd’s Pie Recipe

Shepherd’s Pie Recipe

Shepherd’s Pie is a cozy casserole with seasoned ground meat and vegetables topped with creamy mashed potatoes.
It is filling, simple, and made with everyday ingredients. This is a wonderful dinner for family nights, meal prep,
or anytime you want something warm and comforting straight from the oven.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories: 400
Ingredients Method

Ingredients
  

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 - 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

Method
 

Make the meat filling
  1. Add the olive oil to a large skillet and heat over medium-high heat for about 2 minutes. Add the chopped onion and cook for about 5 minutes, stirring now and then, until softened.
  2. Add the ground beef or ground lamb. Break it apart with a wooden spoon as it cooks. Stir in the parsley, rosemary, thyme, salt, and pepper. Cook for 6 to 8 minutes, until the meat is fully browned.
  3. Stir in the Worcestershire sauce and minced garlic. Cook for 1 minute, just until fragrant.
  4. Add the flour and tomato paste. Stir well until everything is evenly mixed and no clumps remain.
  5. Pour in the beef broth. Add the frozen peas and carrots and the frozen corn. Bring to a gentle boil, then lower the heat and let it simmer for about 5 minutes, stirring occasionally.
  6. Set the meat mixture aside. Preheat your oven to 400 degrees F.
Make the potato topping
  1. Place the peeled and cubed potatoes in a large pot. Cover them with water. Bring to a boil, then reduce to a simmer. Cook for 10 to 15 minutes, until the potatoes are fork tender.
  2. Drain the potatoes in a colander. Return them to the hot pot and let them sit for 1 minute to help any extra moisture evaporate.
  3. Add the butter, half & half, garlic powder, salt, and pepper. Mash until smooth and creamy.
  4. Stir in the parmesan cheese until well combined.
Assemble the casserole
  1. Pour the meat mixture into a 9x9 or 7x11 inch baking dish. Spread it into an even layer. Spoon the mashed potatoes over the top and gently spread them out to cover the meat.
  2. If the dish looks very full, set it on a rimmed baking sheet to catch any bubbling over. Bake uncovered for 25 to 30 minutes.
  3. Let the Shepherd’s Pie cool for about 15 minutes before serving.