Shepherd’s Pie
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
810 kcal
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Course
Main Course, Dinner
Shepherd’s Pie
Description
Shepherd’s Pie features a savory meat filling with ground lamb or beef sautéed alongside onions, carrots, garlic, and seasoned with tomato paste, apple cider vinegar, and herbs like thyme and parsley. The mixture is thickened with flour and beef broth, enriched with Worcestershire sauce for depth, and includes peas for a touch of sweetness. The topping consists of mashed potatoes made creamy with butter, milk, and Parmesan cheese. Assembled in an oven-safe dish or skillet, the pie is baked until the mashed potato layer is golden and slightly crisp at the edges, contrasting nicely with the rich meat layer beneath.
The resulting dish balances tender, flavorful meat with a smooth, cheesy mashed potato crust. It's a traditional comfort food ideal for a satisfying dinner, serving well alongside simple vegetables or a salad for completeness.
For storage, keep leftovers refrigerated up to 5 days or freeze them for longer preservation. If you lack a suitable oven-safe skillet, you can bake the meat filling in a skillet then transfer to a casserole dish or pie plate before topping and baking.
Ingredients
Meat
- 1 Tablespoon butter salted or unsalted
- 1 Tablespoon olive oil
- 1 yellow onion diced (about 1 cup, medium
- 3 carrot diced (1 ½ cup, large
- 1 Tablespoon garlic about 3 cloves, minced
- 1 lb ground lamb or ground beef
- 1 ½ Tablespoons tomato paste
- 2 teaspoons apple cider vinegar
- ¾ teaspoon salt
- ¼ teaspoon black pepper ground
- ½ teaspoon thyme dried
- ½ teaspoon parsley dried
- 2 Tablespoons all-purpose flour
- 1 cup beef broth
- 2 ½ Tablespoons Worcestershire sauce
- ½ cup peas frozen
Mashed Potatoes
- 2 lbs russet potato peeled and cut into 1” pieces, or gold potatoes
- ⅓ cup butter 5 ⅓ Tbsp, unsalted
- ½ cup milk
- ¼ salt plus additional to taste, heaping teaspoon
- ⅛ teaspoon black pepper plus additional to taste, ground
- ½ cup Parmesan Cheese grated
Instructions
- Preheat oven to 400F (205C).
- Add butter and oil to a 10” (25cm) oven-safe skillet (see note) and cook over medium/high heat until butter is melted and skillet is hot.
- Add onions and carrots and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant (about 30 seconds).
- Add ground beef and cook, crumbling as you go, until meat is browned. Drain excess grease if/as needed.
- Once beef is mostly cooked, add tomato paste, vinegar, salt, pepper, thyme and parsley and cook, stirring, until beef is completely browned.
- Sprinkle flour overtop and cook, stirring, until flour is completely absorbed and then cook another 30 seconds while stirring.
- While stirring, slowly drizzle in beef broth until combined (make sure to scrape the bottom of the pan!).
- Add worcestershire and simmer, stirring occasionally, until sauce is thickened. Taste-test sauce and add salt/pepper if needed.
- Stir in peas. Remove from heat and set aside while you prepare the potatoes.
Mashed Potatoes
- Place potatoes in a large pot of cool water and add salt. Cook until potatoes are tender when pierced with a fork.
- Drain potatoes and return to pot. Let them sit in the pot for a minute (to allow the water to evaporate), stirring once or twice, before proceeding.
- Add butter, milk, salt, pepper, and parmesan cheese and use a potato masher to mash until smooth. Taste-test and add more salt/pepper as needed.
- Top the meat layer with an even layer of potatoes. If desired, rake a fork across the surface (helps promote browning).
- Transfer skillet to center of 400F (205C) oven and bake for 20-25 minutes or until potatoes on top are beginning to brown. If you’re worried about your skillet being too full, place a foil lined baking sheet beneath it to catch any possible spills. For deep browning on top of the potatoes, broil for 1-2 minutes before removing from oven.
- Serve warm and enjoy!
Notes
- If you don’t have a 10” oven-safe skillet, cook meat in a regular skillet then transfer to a 10” pie plate or casserole dish before adding the mashed potato topping and baking.
- Store leftovers in an airtight container in the refrigerator up to 5 days or freeze in a suitable container for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 810 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 810kcal | 41% |
| Carbohydrates | 60g | 20% |
| Protein | 32g | 64% |
| Fat | 49g | 75% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 143mg | 48% |
| Sodium | 1221mg | 51% |
| Potassium | 1753mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 8608IU | 172% |
| Vitamin C | 28mg | 31% |
| Calcium | 254mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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