Best Classic Shepard’s Pie

Shepherd’s Pie isn’t hard to make, but it does have a few steps: the savoury meat filling, the creamy mashed potatoes, a quick assemble, and into the oven it goes.

This is one of those dishes that loves a little planning ahead. You can make the meat mixture in advance, prep the mashed potatoes earlier in the day—or go all in and assemble the whole thing ahead of time. Cover it, pop it in the fridge, and bake it within three days for best results.

When you’re ready to bake, take it out about 20 minutes beforehand, uncover, and let the oven do its thing.

Traditional Irish Shepherd’s Pie is made with lamb, but I usually reach for ground beef. It’s easier to find, and truthfully… I just like it better. Cozy, classic, and always a crowd-pleaser.

Ingredients:

Prep time: 20 minutes, Cook time: 50 minutes, Servings: 6

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 & carrots*
  • 1/2 cup frozen corn kernels

Potato Topping:

  • 1 ½ – 2 lb. russet potatoes -about 2 large potatoes 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

Directions:

Make the Meat Filling.

  1. 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.
  2. 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.
  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 simmer. Simmer for 5 minutes, stirring occasionally.
  6. Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

  1. 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.
  2. 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.
  3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  4. Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

  1. Pour the meat mixture into a 9×9 (or 7×11) 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.
  2. 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.

Recipe courtesy of The Wholesome Dish