Shepherd’s Pie
A comforting British dish featuring seasoned ground meat layered with creamy mashed potatoes, perfect for family dinners.
Ingredients
For the meat filling
- 2 tablespoons olive oil for that aromatic base.
- 1 cup chopped yellow onion adds sweetness and a burst of flavor.
- 1 lb. 90% lean ground beef (or ground lamb) juicy and hearty, the star of the dish.
- 2 teaspoons dried parsley leaves earthy and fresh.
- 1 teaspoon dried rosemary leaves aromatic and fragrant.
- 1 teaspoon dried thyme leaves herbal goodness.
- 1/2 teaspoon salt enhances everything perfectly.
- 1/2 teaspoon ground black pepper a mild kick.
- 1 tablespoon Worcestershire sauce deepens the flavor profile.
- 2 cloves garlic, minced for a savory aroma.
- 2 tablespoons all-purpose flour for thickening.
- 2 tablespoons tomato paste rich and concentrated flavor.
- 1 cup beef broth adds moisture and richness.
- 1 cup frozen mixed peas & carrots colorful and sweet.
- 1/2 cup frozen corn kernels for a bit of sweetness.
For the mashed potatoes
- 1 1/2 - 2 lb. russet potatoes (about 2 large potatoes), peeled and cut into 1-inch cubes for creamy mash.
- 8 tablespoons unsalted butter (1 stick) ensures decadence in the mash.
- 1/3 cup half & half to achieve that luxurious creaminess.
- 1/2 teaspoon garlic powder enhances the garlic flavor.
- 1/2 teaspoon salt adjusts the seasoning in mash.
- 1/4 teaspoon ground black pepper adds a gentle warmth.
- 1/4 cup parmesan cheese for a delightful cheesy finish.
Instructions
Preparation of the filling
- Start by adding the olive oil to a large skillet and heating it over medium-high for about 2 minutes. Once hot, toss in the chopped onions. Sauté them for around 5 minutes, stirring occasionally, until they're soft and lightly caramelized.
- Next, add the ground beef (or lamb) to the skillet. Use a wooden spoon to break it apart. Sprinkle in the parsley, rosemary, thyme, salt, and pepper. Stir everything together, cooking for 6-8 minutes or until the meat is browned.
- Now, introduce the Worcestershire sauce and minced garlic to the skillet. Mix well and allow the ingredients to meld for about 1 minute.
- Add the flour and tomato paste, stirring until everything is well combined with no lumps of tomato paste remaining.
- Pour in the beef broth along with the frozen peas and carrots, and corn. Bring the mixture to a boil, then reduce to a simmer for 5 minutes, stirring occasionally to prevent sticking.
Preparation of the mashed potatoes
- While the meat mixture is resting, preheat your oven to 400 degrees F. Meanwhile, place the potatoes in a large pot and cover them with water. Bring to a boil, then reduce to a simmer for about 10-15 minutes, or until fork-tender.
- Drain the potatoes using a colander and return them to the hot pot for about 1 minute to allow excess steam to evaporate.
- Add the butter, half & half, garlic powder, salt, and pepper to the potatoes. Mash until smooth, mixing well to incorporate all the ingredients.
- Stir in the parmesan cheese until completely combined into the creamy mash.
Assembly and Baking
- Pour the meat mixture into a 9×9 (or 7×11) inch baking dish, spreading it evenly. Spoon the creamy mashed potatoes on top, carefully spreading them into an even layer.
- If the baking dish looks full, place it on a rimmed baking sheet to catch any overflow while baking. Bake uncovered for 25-30 minutes until the top is golden brown. Allow it to cool for 15 minutes before serving.
Notes
For extra flavor, consider adding a splash of red wine or using beef broth made from scratch. You can customize your vegetables by adding your favorites or whatever you have on hand. For a fun twist, try adding some cheese directly into the meat mixture.