Shepherd’s Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
466 kcal
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Course
Main Course
Shepherd’s Pie
Description
This Shepherd’s Pie recipe starts with mashing peeled russet potatoes boiled until tender, mixed with half-and-half, butter, black pepper, and salt to create a smooth, creamy topping. Meanwhile, a meat filling is prepared by sautéeing onion and carrots in olive oil, adding minced garlic, fresh thyme, and browned ground beef seasoned with tomato paste, salt, and pepper. Flour is stirred in to thicken, followed by beef broth and Worcestershire sauce. Green peas and corn are folded in before transferring the filling to a greased casserole dish and topping it with the mashed potatoes.
The assembled pie is baked at a high temperature until the potato topping develops a light golden crust and the filling bubbles gently beneath. The contrast between the richly seasoned meat and the buttery, soft mashed potatoes creates a comforting, hearty meal. Fresh parsley or chives can be added as a garnish for a bright touch.
The recipe includes tips such as piping or texturing the potato topping to create an attractive finish and letting the filling cool slightly before spreading the potatoes to maintain clear layers. Adding cheese on top is optional for extra richness. Using a potato ricer produces a silkier mash, but conventional mashing works well too. Monitoring the baking time prevents burning the top layer.
Ingredients
For the Potato Topping:
- 1½ pounds russet potato peeled and cubed (675g
- 3¼ teaspoons salt divided (26g)
- ½ cup half-and-half (120mL)
- ¼ cup butter 57g, unsalted
- ¼ teaspoon black pepper ground
For the Meat Filling:
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 large carrot peeled and diced
- 3 garlic minced, cloves
- 2 teaspoons thyme chopped fresh
- 1½ pounds ground beef 675g, lean
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 2 tablespoons all-purpose flour
- ⅔ cup beef broth (160mL)
- 2 tablespoons Worcestershire sauce
- 1 cup green peas 170g, frozen
- 1 cup corn kernels 143g, frozen
- parsley for garnish, chopped, fresh, or chives
Instructions
- Preheat the oven to 400°F.
For the Potato Topping:
- In a medium pot, bring the potatoes, 3 teaspoons salt, and enough water to cover by 1-inch to a boil over medium-high heat. Reduce heat to medium, and cook until potatoes are fork tender, 15 to 18 minutes. Drain well.
- Return the potatoes to the pot. Using a potato masher, mash the potatoes until smooth. Stir in the half and half, butter, pepper, and remaining 1/2 teaspoon salt until the butter is melted and the mixture is combined. Cover to keep warm.
For the Meat Filling:
- Light grease a 9x9-inch or 11x7-inch casserole dish.
- In a large skillet, heat the oil over medium-high heat. Add the onion and carrots. Cook, stirring occasionally until softened, about 4 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Add the ground beef, tomato paste, salt, and pepper. Cook until the meat is browned, stirring occasionally and using the spoon to break the meat up into small pieces, about 5 minutes.
- Stir in the flour until combined. Gradually pour in the broth and Worcestershire sauce while stirring. Stir in the peas and corn. Transfer to the prepared casserole dish. Scoop the Potato Topping over the filling and spread into an even layer over.
- Bake for 20 minutes or until the filling is bubbly. Let cool for 5 minutes before serving. Garnish with parsley or chives, if desired.
Notes
- Get creative with the potato topping by piping it or using a fork to add texture before baking.
- You can assemble and bake this shepherd’s pie entirely in an oven-proof skillet for easy cleanup.
- Optionally sprinkle grated Parmesan or cheddar cheese on top during the last few minutes of baking for added flavor.
- Using a potato ricer instead of mashing results in a silkier topping texture.
- Allow the meat filling to cool 5 to 10 minutes before adding the potato topping to prevent the layers from blending.
- Watch the pie near the end of baking to avoid burning the potato topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1956mg | 82% |
| Potassium | 1248mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4690IU | 94% |
| Vitamin C | 26mg | 29% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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