Name: Shepherd’s Pie with Creamy Garlic Mashed Potato
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: For the Creamy Garlic Mashed Potato:; 2.5 lbs Russet or Yukon Gold potatoes, peeled and chopped; 1/2 cup whole milk, warmed; 1/4 cup heavy cream, warmed; 4 tbsp unsalted butter; 3 cloves garlic, minced (or 1 head roasted garlic); Salt and freshly ground black pepper to taste; For the Savory Meat Filling:; 1 tbsp olive oil or vegetable oil; 1.5 lbs ground lamb or lean ground beef; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 2 tbsp all-purpose flour; 1/2 cup dry red wine (optional); 1.5 cups beef broth or lamb broth; 1 tbsp Worcestershire sauce; 1 tsp fresh thyme leaves, chopped; 1/2 tsp fresh rosemary, chopped; 1 bay leaf; 1 cup frozen peas; 1 cup frozen corn; Salt and freshly ground black pepper to taste; Optional: 1/2 cup shredded cheddar or Parmesan cheese for topping

Description

Indulge in the ultimate comfort food with this Shepherd’s Pie, featuring a rich, savory meat filling topped with a cloud of impossibly creamy, garlicky mashed potatoes. It’s a hearty and satisfying meal perfect for any occasion.

Ingredients

For the Creamy Garlic Mashed Potato:
2.5 lbs Russet or Yukon Gold potatoes, peeled and chopped
1/2 cup whole milk, warmed
1/4 cup heavy cream, warmed
4 tbsp unsalted butter
3 cloves garlic, minced (or 1 head roasted garlic)
Salt and freshly ground black pepper to taste
For the Savory Meat Filling:
1 tbsp olive oil or vegetable oil
1.5 lbs ground lamb or lean ground beef
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup dry red wine (optional)
1.5 cups beef broth or lamb broth
1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves, chopped
1/2 tsp fresh rosemary, chopped
1 bay leaf
1 cup frozen peas
1 cup frozen corn
Salt and freshly ground black pepper to taste
Optional: 1/2 cup shredded cheddar or Parmesan cheese for topping

Instructions

1. Prepare Potatoes: Place chopped potatoes in a large pot, cover with cold salted water. Bring to a boil, then simmer until fork-tender (15-20 mins). Drain thoroughly.
2. Make Garlic Mash: Return drained potatoes to the hot pot. Add butter, warm milk, warm heavy cream, and minced garlic. Mash until smooth and creamy. Season with salt and pepper. Set aside.
3. Brown Meat: In a large oven-safe skillet or Dutch oven, heat oil over medium-high heat. Add ground meat and cook, breaking it up, until deeply browned. Drain excess fat.
4. Sauté Aromatics: Add onion, carrots, and celery to the skillet. Cook until softened (5-7 mins). Stir in minced garlic and tomato paste; cook for 1 minute.
5. Build Sauce: Sprinkle in flour and cook for 1 minute, stirring. Deglaze with red wine (if using), scraping up browned bits. Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer and cook until thickened (10-15 mins).
6. Add Vegetables: Stir in frozen peas and corn. Season filling with salt and pepper to taste. Remove bay leaf.
7. Assemble Pie: Preheat oven to 375°F (190°C). Spread meat filling evenly in the skillet (or transfer to a 9×13 inch baking dish). Carefully spread mashed potato over the meat, creating a decorative pattern with a fork if desired. Sprinkle with cheese if using.
8. Bake: Bake for 25-30 minutes, or until the filling is bubbly and the potato topping is golden brown. For extra crispiness, broil for the last 2-3 minutes (watch carefully!).
9. Serve: Let stand for 5-10 minutes before serving. Enjoy!

Prep Time: 30 mins
Cook Time: 45 mins