Easy Shepherd's Pie
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 (to 8) servings
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Calories
351 kcal
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Course
Main Course, Dinner
Easy Shepherd's Pie
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An easy shepherd's pie recipe with savory ground beef or ground lamb filling, frozen veggies, and creamy mashed potatoes baked on top.
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Ingredients
For the Mashed Potato Topping:
- 1 ½ pounds Russet potatoes
- 3 tablespoons unsalted butter diced
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup milk or half-and-half
- 1 large egg yolk
For the Meat Filling:
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 pound lean ground beef or ground lamb
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup less sodium beef broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 1 (10- to 12-ounce) bag frozen peas and carrots no need to thaw
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Instructions
- Boil the potatoes for the topping: Peel the potatoes and cut into 1-inch chunks. Place in a medium saucepan. Add enough cool water to cover the potatoes by 1 inch. Cover the pot and bring to boil over high heat. As soon as the water is boiling, uncover, then reduce the heat to a simmer. Cook, adjusting the heat as needed to maintain a gentle, steady simmer, until potatoes are fork tender, about 12 to 16 minutes. Drain the potatoes and return them to the saucepan. If the potatoes are very moist, heat the saucepan over low, shaking it occasionally, until any liquid on the surface of the potatoes has cooked off, about 1 minute, then remove from the heat.
- Mix the topping together: With a potato masher or wooden spoon, mash the potatoes well. Scatter the butter pieces over the top. Add the Parmesan, salt, and pepper.
- With a wooden spoon or rubber spatula, stir a few times, until the butter is mostly melted.
- In a small bowl or liquid measuring cup with a spout, whisk together the milk and egg yolk.
- Add to the potatoes. Stir to combine. The potatoes should be rich and fluffy.
- Make the filling: Coat a 9x9, 8x10, or 11x7 casserole dish with nonstick spray. Place rack in the center of your oven and preheat to 400℉. In a large skillet, heat the oil over medium-high heat. Once it is hot and shimmering, add the onion and cook until it is beginning to brown, about 3 minutes.
- Add the garlic and tomato paste. Stirring continuously, cook 30 seconds.
- Add the beef (or lamb), salt, and pepper. Cook, breaking apart the meat, until it is browned and cooked through, about 4 minutes. If there is excess grease in the pan, carefully drain it off (this should not be a problem if your beef is around 93% lean).
- Sprinkle the flour over the top, and cook, stirring continuously, for 1 minute.
- Stir in the broth, Worcestershire, thyme, and bay leaf. With a rubber spatula or wooden spoon, scrape the bottom of the pan to remove any stuck-on browned bits. Bring the liquid to a boil, reduce the heat to low, then cover the pan and let simmer gently until the sauce thickens slightly, about 10 minutes. Remove the thyme and bay leaf. Taste and adjust the seasoning as desired.
- Stir in the peas and carrots.
- Transfer the meat mixture to the prepared dish, spreading it into an even layer.
- Add the mashed potatoes by spoonfuls over the top, starting around the edges to create a “seal” (this will prevent the filling from bubbling up). With a spatula, gently spread the potatoes into an even layer.
- Line a rimmed baking sheet with a piece of parchment paper, then place the dish on top (this will catch any parts of the filling that bubble over). Bake the shepherd's pie uncovered on the center rack for 25 minutes, or until the potatoes begin to brown. Let cool for at least 10 minutes prior to serving.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm shepherd's pie in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
351kcal
(18%)
Carbohydrates
33g
(11%)
Protein
24g
(48%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
98mg
(33%)
Potassium
1030mg
(29%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2735IU
(55%)
Vitamin C
15mg
(17%)
Calcium
101mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6(to 8) servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 351kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 98mg | 33% |
| Potassium | 1030mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2735IU | 55% |
| Vitamin C | 15mg | 17% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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