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Classic Shepherd’s Pie Recipe

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A hearty classic Shepherd’s Pie with a savory ground meat and vegetable gravy topped with creamy Parmesan mashed potatoes and baked until bubbling and golden.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 pound lean ground beef or ground lamb
  • 2 teaspoons dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 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 peas and carrots
  • 1/2 cup frozen corn
  • 1 1/2 to 2 pounds russet potatoes, peeled and cut into approximately 1-inch cubes
  • 8 tablespoons unsalted butter
  • 1/3 cup half-and-half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for approximately 5 minutes, stirring occasionally, until softened.
  2. Add the ground beef or lamb and break it into smaller pieces. Season with parsley, rosemary, thyme, salt, and black pepper. Cook for 6 to 8 minutes, or until browned.
  3. Stir in the Worcestershire sauce and minced garlic and cook for 1 minute.
  4. Add the flour and tomato paste and stir until thoroughly incorporated into the meat.
  5. Pour in the beef broth and add the frozen peas, carrots, and corn. Bring to a gentle boil, reduce the heat, and simmer for about 5 minutes, stirring occasionally, until the gravy thickens. Remove from the heat.
  6. Preheat the oven to 400°F (200°C).
  7. Place the peeled and cubed potatoes in a large saucepan and cover with water. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes, or until fork-tender.
  8. Drain the potatoes thoroughly and return them to the warm saucepan. Let them sit for about 1 minute to allow excess moisture to evaporate.
  9. Add the butter, half-and-half, garlic powder, salt, and black pepper. Mash until creamy and smooth, then stir in the Parmesan cheese.
  10. Transfer the meat and vegetable filling to a 9-by-9-inch or similarly sized baking dish and spread it into an even layer.
  11. Spoon the mashed potatoes over the filling and spread them evenly to the edges.
  12. Bake uncovered for approximately 25 to 30 minutes, until the filling is bubbling around the edges and the potato topping is lightly golden.
  13. Let the Shepherd’s Pie rest for about 15 minutes before serving.

Notes

  • Use ground lamb for traditional Shepherd’s Pie or lean ground beef for a Cottage Pie-style version.
  • For extra vegetables, add mushrooms, diced celery, green beans, or additional carrots.
  • For a cheesier topping, mix shredded cheddar into the potatoes or sprinkle it over the top before baking.
  • Russet potatoes produce a fluffy topping, while Yukon Gold potatoes can be used for a denser, naturally buttery texture.
  • Store leftovers covered in the refrigerator for 3 to 4 days.
  • Freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months and thaw overnight in the refrigerator before reheating.
  • The casserole can be assembled and refrigerated for up to about 3 days before baking. Let it stand at room temperature for approximately 20 minutes before placing it in the oven.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-shepherds-pie-recipe/