Description
This Best Classic Shepherd’s Pie is a hearty and comforting dish featuring a savory ground beef filling with aromatic herbs, vegetables, and a rich gravy, topped with creamy mashed potatoes mixed with Parmesan cheese. Perfect as a satisfying family meal, it combines tender meat and flavorful veggies beneath a golden, cheesy potato crust.
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 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
- Prepare the Meat Filling: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 2 minutes. Add 1 cup chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened.
- Brown the Meat: Add 1 lb. ground beef (or ground lamb) to the skillet breaking it apart with a wooden spoon. Season with 2 teaspoons dried parsley, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6-8 minutes until meat is browned, stirring occasionally.
- Add Flavorings: Stir in 1 tablespoon Worcestershire sauce and 2 minced garlic cloves. Cook for 1 minute to release aromas.
- Incorporate Flour and Tomato Paste: Add 2 tablespoons all-purpose flour and 2 tablespoons tomato paste. Stir continuously until fully combined with no tomato paste clumps remaining.
- Add Liquids and Vegetables: Pour in 1 cup beef broth, and add 1 cup frozen peas and carrots plus 1/2 cup frozen corn. Bring mixture to a boil, then reduce heat to simmer. Let it simmer for 5 minutes stirring occasionally until thickened slightly.
- Preheat Oven: Remove the meat mixture from heat and set aside. Preheat the oven to 400°F (200°C).
- Cook the Potatoes: Place peeled and cubed potatoes in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are fork tender.
- Drain and Dry Potatoes: Drain potatoes in a colander, then return them to the hot pot. Let them sit for 1 minute to evaporate excess moisture.
- Mash the Potatoes: Add 8 tablespoons unsalted butter, 1/3 cup half & half, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash and mix until smooth and all ingredients are incorporated.
- Add Cheese: Stir in 1/4 cup Parmesan cheese until well blended into the mashed potatoes.
- Assemble the Shepherd’s Pie: Pour the meat mixture into a 9×9 or 7×11 inch baking dish, spreading it evenly. Spoon mashed potatoes over the meat and spread to an even layer on top.
- Bake: If the dish is very full, place it on a rimmed baking sheet to prevent spillover. Bake uncovered in the preheated oven for 25-30 minutes until the top is golden and slightly crispy.
- Cool and Serve: Allow the shepherd’s pie to cool for 15 minutes before serving to let it set and enhance flavors.
Notes
- You can substitute ground lamb for traditional authenticity if preferred.
- Using frozen peas, carrots, and corn allows for convenience and adds sweetness and texture to the filling.
- Resting the potatoes after draining helps remove excess moisture, resulting in fluffier mashed potatoes.
- Placing the baking dish on a rimmed baking sheet prevents oven spills from bubbling filling.
- Letting the pie cool before serving helps it hold its shape better when scooped.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
