Description
This Best Classic Shepherd’s Pie Recipe is a comforting and hearty dish perfect for a cozy family dinner. Layers of savory meat filling topped with creamy mashed potatoes, baked to golden perfection.
Ingredients
Units
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 &; 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 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. Add oil to a large skillet over medium-high heat. Cook onions for 5 minutes. Add ground beef or lamb, herbs, salt, and pepper. Cook until browned. Add Worcestershire sauce, garlic, flour, tomato paste, broth, peas, and corn. Simmer for 5 minutes.
- Make the potato topping. Boil potatoes until tender. Drain and return to pot. Add butter, half & half, garlic powder, salt, pepper, and parmesan. Mash and mix well.
- Assemble the casserole. Preheat oven to 400°F. Spread meat mixture in a baking dish. Top with mashed potatoes. Bake for 25-30 minutes. Cool for 15 minutes before serving.
Notes
- If frozen mixed peas and carrots are unavailable, use 1/2 cup each of frozen peas and sliced carrots.
- Bake at 400°F. Preheat the oven after preparing the meat mixture.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 751mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 97mg
