Description
A classic Shepherd's Pie recipe featuring a savory ground beef filling simmered with beer and herbs, topped with creamy mashed potatoes baked to golden perfection. This hearty and comforting dish serves eight and is perfect for a family meal or gathering.
Ingredients
Filling
- 2 tablespoons butter
- 1 large onion, minced
- 2 pounds ground beef (or ground lamb)
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 3/4 cup beer
- 2 tablespoons soy sauce
- 2 teaspoons minced fresh thyme
- 1 (11-ounce) bag frozen peas and carrots (about 2 cups)
Topping
- 2 1/2 pounds russet potatoes, peeled and cut into large chunks
- Salt and freshly ground black pepper, to taste
- 1/2 cup butter, melted (1 stick)
- 3/4 cup milk, plus more if desired (up to 1 cup)
- 1 egg, beaten
Instructions
- Prepare the filling: In a large skillet over medium-high heat, melt the butter until foaming. Add the minced onions and cook until softened, about 3 to 5 minutes.
- Brown the meat: Add the ground beef (or lamb), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until browned, breaking up clumps with a spoon, about 5 to 10 minutes.
- Incorporate flour and tomato paste: Stir in the flour and tomato paste. Cook until the flour is fully incorporated and lightly browned, about 1 minute.
- Simmer with liquids and herbs: Pour in the chicken broth, beer, soy sauce, and add thyme. Simmer over medium heat, stirring frequently, until thick but still saucy, about 15 to 20 minutes.
- Add peas and carrots: Stir in frozen peas and carrots, season with salt and pepper to taste, then transfer the filling to a broiler-safe 9x13-inch dish.
- Prepare mashed potato topping: Preheat oven to 375°F (190°C) and adjust an oven rack to the upper-middle position. In a large pot, add potatoes with 1 tablespoon salt and cold water to cover by an inch. Bring to a boil partially covered over medium-high heat.
- Cook potatoes until tender: Boil until potatoes are easily pierced with a paring knife, about 10 to 15 minutes. Drain well and remove excess water by tossing in a colander. Wipe the pot dry.
- Mash potatoes: Return potatoes to the pot and mash until smooth. Fold in melted butter. Gradually stir in 3/4 cup hot milk, adding more milk a tablespoon at a time to reach desired consistency. Season with salt and pepper (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Assemble the pie: Spread the mashed potatoes evenly over the meat filling. Smooth with a rubber spatula or pipe with a pastry bag. Create texture by making swirls with a spoon or hatch marks with a fork. Lightly brush the top with beaten egg.
- Bake: Bake in the preheated oven until the filling is hot and bubbly and the topping is lightly golden, about 15 minutes.
- Rest before serving: Let the Shepherd's Pie cool for 10 minutes to set before serving.
Notes
- Ground lamb can be used instead of beef for a more traditional flavor.
- Add more milk to mashed potatoes for a creamier texture if desired.
- Using a pastry bag to pipe mashed potatoes creates an attractive presentation.
- Make sure to brown the meat well for richer flavor.
- Season each component to taste for the best balance.
