Description
A hearty and classic Shepherd’s Pie recipe featuring a savory ground beef filling with vegetables, topped with creamy mashed potatoes and baked to golden perfection. Perfect for a comforting family dinner.
Ingredients
Scale
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 – 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
- Make the Meat Filling. Add the olive oil to a large skillet and heat over medium-high for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally until softened.
- Brown the Meat. Add the ground beef or lamb to the skillet, breaking it apart with a wooden spoon. Add parsley, rosemary, thyme, salt, and pepper. Stir and cook for 8 minutes until the meat is browned, stirring occasionally.
- Add Flavorings. Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to combine flavors.
- Thicken the Mixture. Add flour and tomato paste, stirring until well incorporated with no clumps remaining.
- Simmer with Vegetables. Pour in beef broth, frozen peas and carrots, and frozen corn. Bring to a boil then reduce to a simmer and cook for 5 minutes, stirring occasionally. Set aside and preheat the oven to 400 degrees F.
- Prepare Potatoes. Place potatoes in a large pot, cover with water, and bring to a boil. Reduce to simmer and cook for 15 minutes or until potatoes are fork-tender.
- Drain and Mash. Drain potatoes and return them to the hot pot. Let rest for 1 minute to evaporate excess moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash and stir until creamy and well mixed.
- Add Cheese. Stir in parmesan cheese until fully incorporated.
- Assemble and Bake. Pour the meat mixture into a 9×9 or 7×11 inch baking dish and spread evenly. Spoon mashed potatoes on top and spread carefully into an even layer. Place baking dish on a rimmed baking sheet to catch any overflow.
- Bake. Bake uncovered at 400 degrees F for 30 minutes until the topping is golden and the filling is bubbling. Cool for 15 minutes before serving.
Notes
- If frozen mixed peas and carrots are unavailable, substitute with ½ cup frozen peas and ½ cup frozen sliced carrots.
- Always preheat the oven after preparing the meat mixture to save time and ensure even cooking.
- Using russet potatoes makes for fluffier, creamier mashed potatoes that hold up well in the casserole.
- Placing the casserole on a rimmed baking sheet prevents spills in the oven while baking.
- For a richer top, you can add a sprinkle of extra parmesan or cheddar cheese before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
