Description
A hearty and comforting classic Shepherd’s Pie recipe featuring a savory ground beef filling with vegetables and a creamy parmesan mashed potato topping, baked to golden perfection.
Ingredients
Scale
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 ½ – 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
- Prepare the Meat Filling: Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally until softened.
- Brown the Meat: Add ground beef or lamb to the skillet. Break apart with a wooden spoon. Stir in dried parsley, rosemary, thyme, salt, and black pepper. Cook for 8 minutes, stirring occasionally, until meat is browned.
- Add Flavorings: Stir in Worcestershire sauce and minced garlic. Cook for 1 minute to combine flavors.
- Incorporate Thickener and Tomato Paste: Add flour and tomato paste to the meat mixture. Stir well until fully combined and no tomato paste clumps remain.
- Add Liquids and Vegetables: Pour in beef broth, frozen peas and carrots, and frozen corn. Bring mixture to a boil then reduce heat to simmer. Cook for 5 minutes, stirring occasionally.
- Set Aside and Preheat Oven: Remove meat mixture from heat and set aside. Preheat oven to 400 degrees Fahrenheit.
- Cook Potatoes: Place peeled and cubed potatoes in a large pot. Cover with water and bring to a boil. Reduce to simmer and cook for 15 minutes or until fork tender.
- Drain and Mash Potatoes: Drain potatoes and return them to the hot pot. Let rest for 1 minute to evaporate excess moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash potatoes thoroughly and stir in parmesan cheese until well combined.
- Assemble the Pie: Pour the meat filling into a 9×9 or 7×11 inch baking dish and spread evenly. Spoon mashed potatoes over meat and spread into an even layer. If the dish is full, place it on a rimmed baking sheet to catch any overflow.
- Bake: Bake uncovered in a preheated 400 degrees Fahrenheit oven for 30 minutes until the top is golden and filling is bubbling.
- Cool and Serve: Let the pie cool for 15 minutes before serving to allow it to set.
Notes
- If frozen mixed peas and carrots are unavailable, substitute with 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.
- Always start preheating the oven after completing the meat mixture to save time.
- Placing the baking dish on a rimmed baking sheet prevents any bubbling filling from spilling onto the oven floor.
- Use russet potatoes for the best fluffy and creamy mashed potato topping.
- To make this recipe with ground lamb, follow the same instructions for a more traditional shepherd’s pie flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
