Description
This Best Classic Shepherd’s Pie recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes and parmesan cheese, baked to golden perfection. It's a comforting, hearty dish perfect for family dinners or special occasions.
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, 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: Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add the chopped onions and cook for about 5 minutes, stirring occasionally until softened.
- Brown the Meat: Add the ground beef (or lamb) to the skillet. Break it apart with a wooden spoon. Stir in dried parsley, rosemary, thyme, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the meat is fully browned.
- Add Flavorings: Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to blend the flavors.
- Incorporate Flour and Tomato Paste: Add flour and tomato paste to the skillet. Stir well until fully incorporated and no tomato paste clumps remain.
- Add Liquids and Vegetables: Pour in beef broth along with frozen peas, carrots, and corn. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, allowing the filling to thicken.
- Preheat Oven: Set the meat mixture aside. Preheat your oven to 400°F (205°C).
- Cook Potatoes: Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes until potatoes are fork tender.
- Drain and Mash Potatoes: Drain potatoes thoroughly, then return them to the hot pot to evaporate residual moisture for 1 minute. Add butter, half & half, garlic powder, salt, and black pepper. Mash until smooth and ingredients are well combined.
- Add Parmesan Cheese: Stir parmesan into mashed potatoes until evenly distributed.
- Assemble the Shepherd’s Pie: Pour the meat filling into a 9x9 or 7x11 inch baking dish, spreading it into an even layer. Spoon the mashed potato topping over the meat and carefully spread it evenly to cover.
- Bake: If the baking dish is very full, place it on a rimmed baking sheet to catch any overflow. Bake uncovered for 25-30 minutes until the top is golden and the filling is bubbly.
- Cool and Serve: Allow the shepherd’s pie to cool for 15 minutes before serving to set the layers and enhance flavors.
Notes
- Ground lamb can be used instead of beef for a more traditional flavor.
- Using a rimmed baking sheet helps prevent spills during baking.
- If desired, you can sprinkle extra parmesan or breadcrumbs on top before baking for a crispier crust.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Frozen vegetables can be substituted with fresh peas, carrots, and corn if preferred.
