Description
This Easy Classic Shepherd’s Pie recipe features a hearty and flavorful filling made with ground beef or lamb, mixed vegetables, and a rich beef gravy, all topped with creamy mashed potatoes baked to golden perfection. Perfect for a comforting family dinner, this dish combines savory meat, tender vegetables, and buttery mashed potatoes in one satisfying casserole.
Ingredients
For the Mashed Potatoes
- 3 pounds russet potatoes, peeled, cut into 2-inch pieces
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Filling
- 2 pounds 90/10 ground beef or ground lamb
- 1½ teaspoons kosher salt (divided)
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 large carrots, peeled and finely diced
- 1 cup finely chopped fennel (from 1 small bulb)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups beef broth
- ½ teaspoon freshly cracked black pepper, plus more for serving
- 1 teaspoon finely chopped fresh thyme, plus more for serving
- 1 teaspoon finely chopped fresh rosemary
- 1 cup frozen peas
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and position a rack in the center of the oven.
- Cook the Potatoes: Fill a large pot with salted water and add the peeled and cut potatoes. Bring it to a boil over high heat and cook until the potatoes are fork-tender, usually about 15 minutes. Drain the potatoes thoroughly.
- Mash the Potatoes: Return the drained potatoes to the pot. Over medium-low heat, add the softened butter and whole milk and stir until the butter melts, about 2 minutes. Use a potato ricer to rice the potatoes over the butter and milk mixture or mash carefully without overworking the potatoes. Season well with granulated garlic powder, salt, and freshly cracked black pepper. Set aside.
- Brown the Meat: In a large skillet over medium-high heat, add the ground beef or lamb and season with 1 teaspoon kosher salt. Cook the meat until it’s browned and cooked through, about 8 minutes, breaking up the meat with a wooden spoon. Drain excess grease and transfer the meat to a plate.
- Cook the Vegetables: In the same skillet, reduce the heat to medium and add the olive oil. When shimmering, add the finely chopped onion, carrots, and fennel. Season with the remaining ½ teaspoon kosher salt and cook, stirring often, until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
- Make the Sauce: Stir in the all-purpose flour and tomato paste into the vegetables and cook while stirring continuously until the tomato paste darkens, about 1 minute. Gradually add the beef broth, freshly cracked black pepper, chopped thyme, and rosemary. Bring the mixture to a simmer. Return the browned meat along with any collected juices to the skillet. Add the frozen peas. Continue simmering and stirring occasionally until the sauce thickens and the liquid mostly absorbs, about 10 minutes.
- Assemble and Bake: Transfer the meat and vegetable filling into a 9x13-inch baking dish and spread evenly. Top with the mashed potatoes and smooth out into an even layer using the back of a spoon. Bake in the preheated oven for about 20 minutes, or until the filling is bubbly and the potato topping turns golden brown.
- Rest and Serve: Remove the shepherd’s pie from the oven and let it rest for 15 minutes. Before serving, top with additional freshly cracked black pepper and chopped fresh thyme for a burst of flavor and fresh garnish.
Notes
- You can substitute ground lamb with ground beef if preferred, keeping the classic taste.
- Using a potato ricer for the mashed potatoes creates a fluffier, smoother texture.
- Ensure you drain excess grease after browning meat to avoid a greasy filling.
- Fresh herbs like thyme and rosemary add great aroma and richness—don’t skip them.
- Letting the pie rest after baking helps the flavors meld and makes serving easier.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
