Shepherd's Pie Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
293 kcal
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Course
Main Course
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Cuisine
American
Shepherd's Pie Recipe
Description
The Shepherd's Pie Recipe features a meat filling prepared by cooking ground lamb or beef with diced onions, carrots, and celery until tender. The mixture is thickened with flour and flavored with tomato paste, stock, Worcestershire sauce, and seasoning. The topping is made by boiling potatoes until fork-tender, then mashing them with melted butter, half and half, seasoning, and grated cheddar cheese, creating a creamy and fluffy layer.
The assembled pie is baked until the potato topping develops a light golden color while the filling bubbles gently underneath. This dish serves as a satisfying main course, especially during cooler months, and pairs well with simple greens or steamed vegetables.
For make-ahead convenience, the pie can be prepared up to baking, refrigerated for a few days, or frozen for longer storage. Baking from chilled or frozen states requires adjusting temperature and time accordingly to ensure thorough heating.
Ingredients
For the potato topping:
- 1 pound russet potato peeled and cut into chunks, or Yukon Gold potato
- 1/4 /4 cup butter melted + 2 tablespoons cut into pieces
- 1/4 /4 cup half and half
- 1 teaspoon seasoning mix Stone House brand
- 1 cup cheddar cheese grated
For the meat filling:
- 2 tablespoons olive oil
- 1/2 /2 medium onion chopped
- 2 medium carrot peeled and diced
- 2 talks celery diced
- 2 pounds ground lamb or ground beef or ground turkey
- 3 tablespoons all-purpose flour
- 2 teaspoons seasoning mix Stone House brand
- 2 tablespoons tomato paste
- 1 cup chicken stock or broth
- 2 teaspoons Worcestershire sauce or coconut aminos
- 1 (14.5-ounce) can English peas drained and rinsed
Instructions
- Preheat oven to 400º F.
For the potato topping:
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- In a medium saucepan, melt 1/4 cup butter, add half and half. Heat until simmering.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in Stone House Seasoning and Cheddar cheese.
For the meat filling:
- Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add onion, carrots, celery and cook until carrots are tender, about 5-7 minutes. Remove from skillet with a slotted spoon to a bowl. Add ground meat to the skillet and cook until browned throughout. Drain away any drippings. Sprinkle flour over meat and stir until well-coated and cook for about 2-3 minutes to brown the flour lightly. Stir in reserved onion mixture as well as salt, pepper, and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce or coconut aminos, Stone House Seasoning, and English peas. Stir to combine well.
- Pour potatoes over top of the meat filling and spread to cover well. Top with remaining 2 tablespoons of butter that are cut into pieces. Place in the oven and bake for 15 minutes. Remove from the oven and allow to stand for 10 minutes before serving.
Notes
- Use ground lamb for a traditional Shepherd's Pie; beef or turkey are acceptable alternatives.
- The pie can be made ahead and refrigerated before the final baking step for up to 3 days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the pie well-wrapped for up to one month; thaw overnight before reheating in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 1585mg | 66% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4000IU | 80% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 179mg | 18% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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