Best Classic Shepherd’s Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
400 kcal
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Course
Main Course, Dinner
Best Classic Shepherd’s Pie Recipe
Description
This shepherd’s pie recipe starts by sautéing yellow onions in olive oil until softened. Ground beef or lamb is added and browned with herbs such as parsley, rosemary, and thyme, creating a fragrant meat base. Worcestershire sauce and garlic deepen the savory profile. Flour and tomato paste thicken the mixture before adding beef broth and frozen peas, carrots, and corn to complete the filling. The filling simmers to meld flavors and thicken.
The potato topping uses peeled and cubed russet potatoes boiled until tender, then mashed with butter, half-and-half, garlic powder, salt, black pepper, and Parmesan cheese for richness and subtle flavor depth. The filling is spread in a casserole dish and covered with the creamy potatoes, then baked at 400°F to heat through and brown the topping.
This dish yields a satisfying balance between seasoned meat and hearty vegetables beneath a smooth, cheesy mashed potato crust. It’s filling and suitable as a standalone meal. If frozen mixed vegetables are unavailable, the recipe suggests substituting separate frozen peas and sliced carrots. The oven should be preheated after preparing the meat filling for efficiency.
Ingredients
Meat Filling:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. ground beef or ground lamb, 90% lean
- 2 teaspoons dried parsley leaves
- 1 teaspoon rosemary dried leaves
- 1 teaspoon thyme dried leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 tablespoon Worcestershire sauce
- 2 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup peas frozen, mixed
- 1 cup carrot frozen, mixed
- 1/2 cup corn kernels frozen
Potato Topping:
- 1 1/2 - 2 lb. russet potato about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons butter 1 stick, unsalted
- 1/3 cup half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/4 cup Parmesan Cheese
Instructions
Make the Meat Filling.
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Notes
- If frozen mixed peas and carrots are unavailable, use 1/2 cup frozen peas plus 1/2 cup frozen sliced carrots instead.
- Begin preheating the oven to 400° F after completing the meat filling to optimize cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 400kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 97mg | 32% |
| Sodium | 751mg | 31% |
| Potassium | 483mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2860IU | 57% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 99mg | 10% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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