Best Shepherd's Pie Recipe
User Reviews
4.4
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
4 to 6 servings
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Calories
564 kcal
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Course
Main Course
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Cuisine
Irish
Best Shepherd's Pie Recipe
Description
This shepherd's pie recipe starts by cooking onions and carrots in olive oil until softened, then browning ground lamb. Tomato paste and Dijon mustard provide depth of flavor, while the addition of warm stock stews the mixture to a thick but moist consistency. The meat mixture is seasoned with salt and pepper and transferred to a casserole dish. A layer of prepared mashed potatoes covers the filling, brushed with melted butter to create a golden crust during baking.
Baked at 350°F, the shepherd's pie develops a browned top and heated through filling, combining tender, seasoned meat with fluffy mashed potatoes. The texture contrast between the smooth mashed potato topping and the savory ground lamb filling is central to the dish's appeal.
This recipe serves well as a main course dinner. It can be assembled in advance and refrigerated before baking or baked and frozen for later use, then thawed and reheated. Leftovers keep safely for several days in the refrigerator.
Substitutions like using ground beef are possible if lamb is not preferred. The dish provides a comforting, filling meal suited to cooler weather or family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion finely chopped, large
- 1½ carrot 106 grams, finely chopped, medium
- 1½ pounds lamb ground
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 cup beef lamb or chicken stock, warmed
- salt to taste
- black pepper to taste
- 1 recipe Perfect Mashed Potatoes or 4 cups prepared mashed potatoes
- 1 tablespoon butter melted, unsalted
Instructions
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, until soft but not browned.
- Increase the heat to high, add the lamb, and cook until it is well-browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season with salt and pepper, and simmer for 15 to 20 minutes, or until the stock is mostly (but not completely) evaporated.
- Transfer the meat mixture to a 1½-quart casserole dish. Cover with the mashed potatoes. Brush the top of the mashed potatoes with the melted butter. Bake for 50 minutes, or until evenly browned on top. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- Ground beef can be substituted for lamb if desired.
- You can assemble the dish up to two days ahead and refrigerate before baking; add 15-20 minutes to baking time if baking straight from the fridge.
- To freeze, bake fully, cool completely, and wrap tightly; freeze up to 2 months. Thaw overnight in refrigerator and reheat at 350°F for about 1 hour.
- Leftover shepherd's pie can be refrigerated up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 114mg | 38% |
| Sodium | 163mg | 7% |
| Potassium | 894mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2645IU | 53% |
| Vitamin C | 35.2mg | 39% |
| Calcium | 45mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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