Shepherd's Pie
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
588 kcal
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Course
Main Course
Shepherd's Pie
Description
Shepherd's Pie features a savory meat filling prepared by browning ground beef or lamb with onions, then thickening it with flour and tomato paste. Liquids including chicken broth, beer, soy sauce, and fresh thyme create a flavorful, saucy base. Frozen peas and carrots add texture and sweetness. This mixture is spread into a baking dish for topping.
The potato topping is made from peeled russet potatoes boiled until tender, then mashed with melted butter, milk, and a beaten egg for richness and binding. The smooth, creamy mash is spread over the filling to form a crust.
Baked in the oven until the top is lightly browned and the filling bubbly, the dish melds hearty meat and vegetable flavors with a soft, buttery potato topping. It can be served hot as a main meal and may be customized with cheese or alternative toppings like sweet potatoes. It stores well refrigerated or can be frozen unbaked and cooked later.
Ingredients
For the filling:
- 2 tablespoons butter
- 1 large onion minced
- 2 pounds ground beef or ground lamb (see note 1)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 3/4 cup beer (see note 2)
- 2 tablespoons soy sauce
- 2 teaspoons thyme minced fresh
- 1 ounce bag pea about 2 cups, frozen
- 1 ounce bag carrot about 2 cups, frozen
For the topping:
- 2 1/2 pounds russet potato peeled and cut into 2-inch pieces (see note 3
- salt freshly ground
- black pepper freshly ground
- 1/2 cup butter melted (1 stick)
- 3/4 cup milk plus more for desired consistency
- 1 egg beaten
Instructions
To make the filling:
- In a large skillet over medium-high heat, melt butter until foaming. Add onions and cook until softened, about 3 to 5 minutes.
- Add the meat, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until browned, about 5 to 10 minutes. Use a spoon to break up any clumps of meat.
- Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
- Stir in chicken broth, beer, soy sauce, and thyme. Simmer over medium heat, stirring frequently, until the mixture is thick but saucy, 15 to 20 minutes.
- Stir in peas and carrots, season to taste with salt and pepper, and transfer to a broiler-safe 9-inch by 13-inch dish.
To make the topping:
- Meanwhile, adjust an oven rack to the upper-middle position and preheat oven to 375 degrees.
- In a large pot or dutch oven over high heat, bring potatoes, 1 tablespoon salt, and enough water to cover the potatoes 1 inch to boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
- Drain well, return potatoes to pot, and mash until smooth. Stir in butter until incorporated. Stir in milk and season to taste with salt and pepper. (I like 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.)
- Spread potatoes over the filling in casserole dish and use a rubber spatula to smooth the top, or pipe with a pastry bag and tip. Brush with egg and swirl the top with the back of a spoon, or drag fork tines across to make hatch marks.
- Bake until the filling is hot and bubbly, about 15 minutes. Cool 10 minutes before serving.
Notes
- Use minced beef or lamb to prepare authentic filling; traditional UK versions distinguish between Cottage Pie (beef) and Shepherd's Pie (lamb).
- Beer can be substituted with additional chicken broth if preferred; the choice influences flavor depth.
- Russet potatoes yield the fluffiest mashed potato topping.
- Prepare the casserole ahead by assembling without baking, refrigerate up to 2 days or freeze unbaked with proper wrapping for up to several months.
- Adding cheese, such as grated cheddar, on top of the mashed potatoes before baking adds richness and flavor; homemade or garlic breadcrumbs are alternative toppings.
- Mashed sweet potatoes or cauliflower can replace the potato topping for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 588kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 103mg | 34% |
| Sodium | 751mg | 31% |
| Potassium | 1051mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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