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A hearty slice of Shepherd's Pie Recipe with a golden mashed potato topping and rich meat and vegetable filling.

Shepherd’s Pie Recipe

This recipe recreates the comforting flavors of a traditional Shepherd's Pie, adapted for home cooks. It features a savory meat filling topped with creamy mashed potatoes.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat Filling
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb 90% lean ground beef or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • 1/2 cup frozen corn kernels
Potato Topping
  • 1.5 - 2 lb russet potatoes, peeled and cut into 1 inch cubes about 2 large potatoes
  • 8 tablespoons unsalted butter 1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Equipment

  • Large skillet
  • Wooden spoon
  • Large pot
  • Colander
  • 9x9 inch baking dish
  • Rimmed baking sheet

Method
 

  1. Heat the oil in a large skillet over medium-high heat for 2 minutes. Add the onions and cook for 5 minutes, stirring occasionally.
  2. Add the ground beef or lamb to the skillet. Break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil, then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.
  6. Set the meat mixture aside. Preheat your oven to 400 degrees F.
  7. Place the potatoes in a large pot and cover with water. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, 10-15 minutes.
  8. Drain the potatoes in a colander. Return the potatoes to the hot pot and let them rest for 1 minute to evaporate any remaining liquid.
  9. Add the butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all ingredients are mixed together.
  10. Add the parmesan cheese to the potatoes and stir until well combined.
  11. Pour the meat mixture into a 9x9 inch baking dish and spread it into an even layer. Spoon the mashed potatoes on top of the meat and carefully spread into an even layer.
  12. If the baking dish looks very full, place it on a rimmed baking sheet to catch any filling that bubbles over. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Nutrition

Calories: 400kcalCarbohydrates: 13gProtein: 19gFat: 30gSaturated Fat: 15gCholesterol: 97mgSodium: 751mgPotassium: 483mgFiber: 2gSugar: 2gVitamin A: 2860IUVitamin C: 7.9mgCalcium: 99mgIron: 2.7mg

Notes

If you cannot find frozen mixed peas and carrots, you can use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots. Start preheating the oven after you make the meat mixture.

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