Description
This Best Classic Shepherd’s Pie recipe features a savory meat filling made with lean ground beef or lamb, seasoned with herbs and vegetables, topped with creamy mashed potatoes blended with butter, half & half, garlic powder, and parmesan cheese. Baked to golden perfection, it’s a comforting and hearty dish perfect for dinner.
Ingredients
Scale
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 garlic cloves, minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas and carrots*
- 1/2 cup frozen corn kernels
Potato Topping:
- 1 ½ – 2 lb. russet potatoes (about 2 large), peeled and cut into 1 inch cubes
- 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
Instructions
- Make the Meat Filling: Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onions and cook for 5 minutes, stirring occasionally, until softened. Add ground beef or lamb, breaking it apart with a wooden spoon. Season with parsley, rosemary, thyme, salt, and black pepper. Cook for 8 minutes, stirring occasionally, until browned. Stir in Worcestershire sauce and minced garlic; cook 1 minute. Add flour and tomato paste, stirring until fully incorporated and smooth. Pour in beef broth, frozen peas and carrots, and frozen corn. Bring to a boil then reduce to simmer and cook for 5 minutes, stirring occasionally. Set aside.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit while preparing the potato topping.
- Make the Potato Topping: Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes or until potatoes are fork tender. Drain potatoes and return them to the hot pot. Let rest for 1 minute to evaporate excess water. Add butter, half & half, garlic powder, salt, and black pepper. Mash potatoes until smooth and creamy, then stir in parmesan cheese until combined.
- Assemble the Casserole: Transfer the meat filling evenly into a 9×9 or 7×11 inch baking dish. Spoon mashed potatoes over the meat layer and spread evenly. If the dish is very full, place it on a rimmed baking sheet to catch any bubbling over during baking.
- Bake: Bake uncovered in the preheated oven for 30 minutes until the top is golden and the filling is bubbly. Remove from oven and let cool for 15 minutes before serving.
Notes
- If frozen mixed peas and carrots are unavailable, substitute with ½ cup frozen peas and ½ cup frozen sliced carrots.
- Preheat the oven after completing the meat filling to save time.
- Placing the baking dish on a rimmed baking sheet helps prevent spills in the oven.
- Russet potatoes yield a fluffy mashed topping, but Yukon Gold can be used as a substitute for creamier texture.
- For extra flavor, consider adding a splash of cream or a dollop of sour cream to the mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
