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Classic Shepherd’s Pie Recipe

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4.3 from 3 reviews

This Classic Shepherd’s Pie is a comforting, hearty dish featuring a savory meat filling of ground beef or lamb cooked with herbs and vegetables in a rich gravy, layered beneath creamy mashed potatoes topped with parmesan cheese. Perfect for a satisfying family meal, this recipe combines traditional flavors with simple ingredients for an easy-to-make casserole.

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 1/2 - 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

  1. Make the Meat Filling: Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add the chopped onions and cook for 5 minutes, stirring occasionally until softened. Add ground beef or lamb, breaking it apart with a wooden spoon. Season with dried parsley, rosemary, thyme, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the meat is browned.
  2. Add Flavorings: Stir in Worcestershire sauce and minced garlic, cooking for an additional 1 minute to combine flavors.
  3. Incorporate Flour and Tomato Paste: Add the flour and tomato paste to the skillet, stirring well until fully incorporated and no tomato paste clumps remain.
  4. Simmer with Vegetables: Pour in beef broth, then add frozen peas & carrots and frozen corn kernels. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 5 minutes, stirring occasionally to prevent sticking.
  5. Prepare Potato Topping: While the meat simmers, place peeled and cubed russet potatoes in a large pot. Cover with water and bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until potatoes are fork tender. Drain the potatoes and return them to the hot pot to evaporate any remaining water for 1 minute.
  6. Mash Potatoes: Add unsalted butter, half & half, garlic powder, salt, and black pepper to the potatoes. Mash thoroughly until creamy and combined. Fold in parmesan cheese until well mixed.
  7. Assemble the Shepherd’s Pie: Preheat the oven to 400 degrees Fahrenheit. Pour the meat filling evenly into a 9x9 or 7x11 inch baking dish. Spread the mashed potatoes evenly on top of the meat layer. If the dish seems very full, place it on a rimmed baking sheet to catch any spills.
  8. Bake: Bake the assembled pie uncovered for 25-30 minutes until the top is golden and the filling is bubbly. Remove from the oven and let cool for 15 minutes before serving.

Notes

  • For classic flavor, ground lamb can be used instead of ground beef.
  • Adding parmesan cheese to the mashed potatoes adds a subtle savory flavor and a nice golden crust.
  • Using a rimmed baking sheet under the casserole helps prevent oven spills.
  • Leftovers can be refrigerated and reheated in the oven for best texture.

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