Shepherd’s Pie
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Shepherd’s Pie
Description
Shepherd’s Pie features a rich filling of ground meat combined with onions, carrots, garlic, peas, and corn, thickened and flavored with tomato paste, beef broth, Worcestershire sauce, and aromatic herbs like oregano, thyme, and rosemary. This hearty mixture is cooked until the meat is browned and the vegetables tender, providing a complex savory base.
On top, a creamy potato layer is made from boiled russet potatoes mashed with butter, milk, Parmesan, cheddar, garlic powder, and an egg yolk for binding. This topping becomes golden and slightly crusted when baked, offering a contrast to the flavorful, moist filling beneath.
Soon after baking, the pie can be served as a complete meal combining protein, vegetables, and starch. It pairs well with simple sides or a fresh salad. The recipe allows flexibility in meat choice, including beef, turkey, lamb, or sausage, adapting to available ingredients and preferences.
Multi-tasking during preparation can speed up the process—while potatoes boil, the meat and vegetable mixture cooks simultaneously. Different ground meats or combinations deliver variations in taste and richness.
Ingredients
Potato Layer:
- 3 medium russet potato peeled and chopped (about 4-5 cups
- 2 tablespoons butter
- ½ - 1 cup milk
- ½ cup Parmesan Cheese
- ½ cup cheddar cheese shredded sharp
- salt
- black pepper
- 1 teaspoon garlic powder
- 1 egg yolk
Meat Filling:
- 2 - 2 ½ pounds ground beef turkey, lamb, or sausage (or a combination of any)
- 1 cup onion chopped
- 2 large carrot about 1 cup, chopped small
- 2 cloves garlic finely pressed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 ¼ cups beef broth low-sodium, or chicken broth
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme or 1 teaspoon fresh, dried
- ¼ teaspoon rosemary or 1 teaspoon fresh, dried
- ½ cup corn kernels frozen
- ½ cup peas frozen
- 1 cup cheddar cheese shredded sharp
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch pan with cooking spray (I've also used a slightly smaller ceramic casserole dish with good results, too, just makes the layers slightly thicker).
- Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Add a teaspoon of salt. Bring to a boil and cook for 15 minutes or so (it will depend on how large or small the potatoes are cut) until the potatoes are tender.
- Drain the potatoes and return to the pot. Mash the potatoes lightly. Add the butter, milk (start with 1/2 cup and add more if needed), Parmesan and cheddar cheeses, salt and pepper to taste, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.
- For the meat and vegetable mixture, in a large 12-inch nonstick skillet over medium heat, add the ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain any excess grease from the mixture.
- Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.
- Stir in the corn and peas.
- Pour the meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan creating a seal over the meat mixture. Sprinkle the 1 cup cheddar over the top of the potatoes.
- Bake for 35-40 minutes until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.
Notes
- While potatoes boil, cook the meat and vegetables to save time by multi-tasking.
- Ground meat choices include beef, turkey, lamb, sausage, or combinations, allowing flavor variation.
- Using fresh herbs enhances the dish, but dried can be substituted in a pinch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 141mg | 47% |
| Sodium | 844mg | 35% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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