The Best Classic Shepherd’s Pie

by Amanda Finks

Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked.

The Best Classic Shepherd’s Pie

  • Servings: 6 servings

While traditional Irish Shepherd’s Pie calls for ground lamb, this recipe allows for either ground beef or lamb. The meat is cooked with vegetables in a rich gravy, then topped with cheesy mashed potatoes and baked until golden. Perfect for a hearty family dinner or a special occasion like St. Patrick’s Day!

Ingredients


Meat Filling:

  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 tsp dried parsley leaves
  • 1 tsp dried rosemary leaves
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tbsp all purpose flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • 1/2 cup frozen corn kernels


Potato Topping:

  • 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tbsp unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup parmesan cheese

Directions


Make the Meat Filling.

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.


Make the potato topping.

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.


Assemble the casserole.

  • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

  • If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.

400 calories· 13 g carbohydrates· 19 g protein· 30 g fat· 15 g saturated fat· 97 mg cholesterol· 751 mg sodium· 483 mg potassium· 2 g fiber· 2 g sugar· 2860 IU vitamin A· 7.9 mg vitamin C· 99 mg calcium· 2.7 mg iron·