Traditional Shepherd's Pie Recipe (but better!)
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5
15 reviews
Excellent
Traditional Shepherd's Pie Recipe (but better!)
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This Traditional Shepherd's Pie recipe uses mashed russet potatoes with Parmesan and roasted garlic topping a savory ground beef filling with vegetables and herbs. The layered casserole offers creamy, hearty textures and a rich, comforting flavor ideal for satisfying dinners. Preparing mashed potatoes and filling ahead helps with convenient make-ahead meals or family gatherings.
Description
The recipe combines creamy mashed potatoes made with milk, butter, Parmesan, salt, pepper, and roasted garlic for a flavorful, smooth topping. The filling features ground beef cooked with diced onion and celery, garlic, tomato paste, flour, Worcestershire sauce, dried thyme, rosemary, parsley, and beef broth. Mixed frozen vegetables are incorporated to add texture and color.
After layering the filling with the mashed potatoes atop in a baking dish, the pie is baked to allow flavors to meld and the top to develop a slight golden crust. This combination yields a satisfying balance of tender mashed potatoes and savory beef and vegetable mixture in each bite.
This dish fits well as a hearty main course for weeknight dinners or weekend family meals. Leftovers can be stored in the refrigerator for a few days or frozen for longer preservation. The recipe also notes substitutions for dairy-free and gluten-free adaptations, as well as options for preparing components or assembling the pie in advance.
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Ingredients
- 1 ½ pounds russet potato about 3 medium
- ½ cup milk whole
- 4 tablespoons butter salted
- ¼ cup Parmesan Cheese grated
- 2 ¼ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 4 garlic minced, roasted cloves
- 2 tablespoons avocado oil
- 1 sweet onion finely diced, small
- 3 celery finely diced, ribs
- 3 garlic finely minced, cloves
- 1 pound ground beef 90/10 lean to fat ratio
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon thyme dried
- ¾ teaspoon rosemary dried
- ¾ teaspoon parsley dried
- 1 ½ cups beef broth
- 1 ½ cups mixed vegetables frozen
- flat-leaf parsley finely chopped, optional, fresh
Instructions
- Preheat the oven to 400°F.
- Rinse and scrub the potatoes to remove any visible dirt, then peel and cut them into roughly 1-inch chunks.
- Add the potatoes to a large Dutch oven or pot and cover with at least 1 inch of water. Sprinkle in a pinch or two of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and maintain a rapid simmer for 10 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander in the sink, then return them to the pot. Add the milk, butter, Parmesan cheese, 1 teaspoon salt, 1⁄4 teaspoon black pepper, and roasted garlic. Using a potato masher, mash everything together until smooth and creamy with very few chunks remaining. Set aside until ready to use.
- Heat the avocado oil in a large skillet or saucepan over medium heat. Once shimmering, add the onion and celery, and cook for 3-4 minutes, or until the onion is translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
- Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, 1 1⁄4 teaspoons salt, and 1⁄2 teaspoon black pepper. Mix everything together until well combined.
- Stir in the beef broth, reduce the heat to low, and let the mixture simmer for about 8-10 minutes, or until it has thickened and is no longer runny. Stir in the mixed vegetables and continue cooking for 2-3 minutes.
- Spray a 7 x 11-inch baking dish with nonstick cooking spray. Add the ground meat filling, spreading it out to cover the bottom of the dish. Place evenly spaced dollops of the mashed potatoes on top. Use a spatula to spread the potatoes out to completely cover the ground meat layer. Use the side of the spatula to create little peaks in the potatoes.
- Bake the shepherd’s pie for 25-30 minutes. Turn the oven to broil and broil for 2-3 minutes, or until the edges are browned and crispy. Let the pie rest at room temperature for 10 minutes before serving. Sprinkle with fresh parsley, if desired.
Notes
- You can substitute fresh minced garlic for roasted garlic if preferred, adjusting the intensity of garlic flavor.
- Worcestershire sauce may be replaced with soy sauce or Tamari for a different umami note.
- Prepare mashed potatoes and filling up to 2 days ahead; store them separately in the refrigerator until assembly.
- Assemble the pie in a baking dish and refrigerate up to 24 hours before baking; allow it to rest at room temperature 20-30 minutes prior to baking for even cooking.
- Store leftovers in airtight containers in the refrigerator for up to 4 days; reheat gently in microwave or oven.
- Freeze cooled cooked pie pieces in airtight containers for up to 3 months; thaw overnight or reheat from frozen in the oven at 350°F for 30-35 minutes.
- Use dairy-free milk, butter, and cheese alternatives to make a dairy-free version; substitute gluten-free flour and check Worcestershire sauce and broth ingredients for gluten-free options.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
75mg
(25%)
Sodium
1340mg
(56%)
Potassium
1150mg
(24%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2757IU
(55%)
Vitamin C
16mg
(18%)
Calcium
125mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1340mg | 56% |
| Potassium | 1150mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2757IU | 55% |
| Vitamin C | 16mg | 18% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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