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Shepherds Pie

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A hearty, comforting classic made with savory meat and vegetables under a golden, creamy mashed potato crust — the ultimate cozy meal.

Ingredients

  • Ground Lamb or Beef: 1.5 pounds
  • Yellow Onion: 1 medium, diced
  • Carrots: 2 medium, diced
  • Frozen Peas: 1 cup
  • Garlic: 2 cloves, minced
  • Tomato Paste: 2 tablespoons
  • Worcestershire Sauce: 1 tablespoon
  • Beef or Vegetable Broth: 1 cup
  • Flour: 2 tablespoons
  • Russet Potatoes: 2 pounds, peeled and chopped
  • Butter: 4 tablespoons
  • Milk or Cream: 1/3 cup
  • Salt and Black Pepper: To taste
  • Fresh Thyme or Rosemary: 1 teaspoon, chopped
  • Olive Oil: 1 tablespoon

Instructions

  1. Preheat Your Equipment: Preheat your oven to 400°F (200°C). Lightly oil or butter your baking dish.
  2. Combine Ingredients: Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain, mash with butter and milk, season to taste, and set aside.
  3. Prepare Your Cooking Vessel: In a large skillet, heat olive oil over medium. Sauté onion and carrots for 5–6 minutes until softened. Add garlic and cook another minute.
  4. Assemble the Dish: Add meat to the skillet and cook until browned. Stir in tomato paste, flour, Worcestershire sauce, broth, thyme, peas, salt, and pepper. Simmer until thickened (5–7 minutes).
  5. Cook to Perfection: Transfer meat mixture to baking dish, spreading evenly. Top with mashed potatoes, smoothing or piping over the surface.
  6. Finishing Touches: Use a fork to create texture on the potato topping. Dot with extra butter if desired. Bake 20–25 minutes or until golden and bubbly. For extra crispness, broil the top for 2–3 minutes.
  7. Serve and Enjoy: Let rest 10 minutes before serving. Pair with a simple green salad or buttered peas.

Notes

  • Use russet or Yukon gold potatoes for creamy mash.
  • Let the meat filling reduce to avoid watery texture.
  • Piping the mash creates crispy peaks and visual appeal.

Nutrition

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