Shepherd’s Pie

Name: Shepherd’s Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1½ pounds Russet potatoes; 3¼ teaspoons salt; ½ cup half-and-half; ¼ cup unsalted butter; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; 1 medium yellow onion; 2 large carrots; 3 garlic cloves; 2 teaspoons chopped fresh thyme; 1½ pounds lean ground beef; 1 tablespoon tomato paste; 1 teaspoon salt; ½ teaspoon ground black pepper; 2 tablespoons all-purpose flour; ⅔ cup beef broth; 2 tablespoons Worcestershire sauce; 1 cup frozen green peas; 1 cup frozen corn kernels; Chopped fresh parsley or chives

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5.0

207 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
466 kcal
Course
Main Course
Cuisine
British, Irish

Shepherd’s Pie

Adam Gates

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All you need are some simple ingredients to make this easy Shepherd’s Pie recipe. It's a hearty and comforting recipe the whole family will love.

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Ingredients

Servings

For the Potato Topping:

1½ pounds Russet potatoes peeled and cubed (675g)
3¼ teaspoons salt divided (26g)
½ cup half-and-half (120mL)
¼ cup unsalted butter (57g)
¼ teaspoon ground black pepper

For the Meat Filling:

2 tablespoons olive oil
1 medium yellow onion chopped
2 large carrots peeled and diced
3 garlic cloves minced
2 teaspoons chopped fresh thyme
1½ pounds lean ground beef (675g)
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
⅔ cup beef broth (160mL)
2 tablespoons Worcestershire sauce
1 cup frozen green peas (170g)
1 cup frozen corn kernels (143g)
Chopped fresh parsley or chives for garnish

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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

Have fun with the potato topping! You can pipe the potatoes over the filling or draw some ridge designs over the potatoes with a fork.
If desired, you can cook the filling in a 12-inch oven-proof skillet, top it with the potatoes, and bake in the skillet.
For a little extra comfort, you can sprinkle the top of the pie with grated parmesan or shredded cheddar cheese in the last few minutes of baking.
You can use a potato ricer instead of just mashing the potatoes if you’d like a silkier potato topping.
If you’re worried the potato topping will sink into the beef filling, allow the filling to cool for 5 to 10 minutes. Doing so will help keep the layers separate.
Keep an eye on the shepherd’s pie in the oven in the last few minutes so that the top of the potatoes doesn’t get burnt.

Nutrition Information

Show Details

Calories 466kcal (23%) Carbohydrates 40g (13%) Protein 31g (62%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 98mg (33%) Sodium 1956mg (82%) Potassium 1248mg (36%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 4690IU (94%) Vitamin C 26mg (29%) Calcium 86mg (9%) Iron 5mg (28%)

Nutrition 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%