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Best Classic Shepherd’s Pie Recipe

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4.2 from 9 reviews

This classic Shepherd’s Pie recipe features a hearty ground beef or lamb filling simmered with herbs, vegetables, and a savory gravy, all topped with creamy mashed potatoes enriched with butter, half & half, garlic powder, and parmesan cheese. Perfectly baked until golden and bubbling, this comforting dish is ideal for a satisfying family dinner.

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 and carrots
  • 1/2 cup frozen corn kernels

Potato Topping:

  • 1 ½ 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

  1. Make the Meat Filling: Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally until softened.
  2. Brown the Meat: Add ground beef or lamb to the skillet and break it apart with a wooden spoon. Season with parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the meat is browned.
  3. Add Flavorings: Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to release aromas.
  4. Thicken the Filling: Add flour and tomato paste to the skillet, stirring continuously until fully incorporated and smooth with no clumps.
  5. Simmer the Mixture: Pour in beef broth, then add frozen peas and carrots and corn kernels. Bring to a boil, then reduce heat to a simmer. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside. Preheat your oven to 400°F.
  6. Prepare Potato Topping: Place peeled and cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce to simmer and cook for 10-15 minutes until potatoes are fork tender.
  7. Drain and Mash Potatoes: Drain potatoes and return them to the hot pot. Let them rest for 1 minute to evaporate excess moisture. Add butter, half & half, garlic powder, salt, and pepper, then mash thoroughly until smooth and creamy.
  8. Add Parmesan Cheese: Stir parmesan cheese into the mashed potatoes until well combined.
  9. Assemble the Shepherd’s Pie: Spread the cooked meat mixture evenly in a 9x9 or 7x11 inch baking dish. Spoon mashed potatoes on top and carefully spread into an even layer.
  10. Bake: If the dish looks very full, place it on a rimmed baking sheet to catch any bubbling over. Bake uncovered at 400°F for 25-30 minutes until the top is slightly browned and the filling is bubbling.
  11. Cool and Serve: Remove from oven and let the Shepherd’s Pie cool for 15 minutes before serving to allow flavors to meld and make serving easier.

Notes

  • Ground lamb can be used instead of ground beef for a more traditional shepherd's pie flavor.
  • If you prefer a thicker filling, reduce the beef broth to 3/4 cup.
  • Use fresh herbs if available, substituting 1 tablespoon fresh parsley, 1 teaspoon fresh rosemary, and 1 teaspoon fresh thyme leaves.
  • For a richer potato topping, replace half & half with heavy cream.
  • The dish can be assembled ahead of time and refrigerated before baking; add extra baking time if baking from cold.
  • Letting the pie cool after baking helps to set the layers and makes slicing easier.

Find it online: https://cozyplatter.com/best-classic-shepherds-pie-recipe/