Description
A comforting and hearty classic, this easy Shepherd’s Pie recipe features a rich meat and vegetable filling topped with creamy mashed potatoes. It’s a perfect family meal that’s both satisfying and simple to prepare.
Ingredients
- 2 tbsp olive oil
- 1.5 lbs ground lamb or lean ground beef
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1.5 cups beef broth
- 1 tsp dried thyme or rosemary
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 1/4 cup milk or cream, warmed
- 4 tbsp unsalted butter, softened
- Optional: 1/4 cup grated Parmesan cheese for topping
Instructions
- Prepare Potatoes: Place cubed potatoes in a large pot, cover with cold salted water. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well.
- Cook Meat Filling: While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up, until browned. Drain excess fat.
- Add Aromatics & Vegetables: Add diced onion, carrots, and celery to the skillet. Sauté until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Build Sauce: Stir in Worcestershire sauce, beef broth, and dried herbs. Bring to a simmer and cook for 5-10 minutes, allowing the sauce to thicken slightly. Stir in frozen peas and corn. Season with salt and pepper to taste.
- Mash Potatoes: Return drained hot potatoes to the pot. Add warm milk/cream, softened butter, salt, and pepper. Mash until smooth and creamy.
- Assemble & Bake: Spoon the mashed potatoes evenly over the meat filling in the skillet (or transfer filling to a 9×13 inch baking dish). Create ridges with a fork. If desired, sprinkle with Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbling and golden brown.
- Rest & Serve: Let the Shepherd’s Pie rest for 10-15 minutes before serving to allow the filling to set.
- Prep Time: 25 mins
- Cook Time: 45 mins