Description
Classic Shepherd’s Pie featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked until golden and bubbly. This hearty and comforting dish is perfect for family dinners and homemade comfort food cravings.
Ingredients
Scale
Meat Filling
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound lean ground beef or lamb
- 1/2 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 cups frozen mixed vegetables
Mashed Potato Topping
- 2.5 pounds Russet potatoes, peeled and cut into quarters
- 1/2 cup heavy or whipping cream
- 1/4 cup butter (1/2 stick)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- Pepper, to taste
Garnish
- Chopped fresh parsley (optional, to taste)
Instructions
- Boil Potatoes: Start by boiling the peeled and quartered Russet potatoes in a large pot of salted water until tender, about 15 minutes. Meanwhile, preheat your oven to 375°F (190°C) and position the oven rack in the top third. Do not worry if the potatoes and meat filling finish at different times.
- Sauté Onions: In a large skillet over medium-high heat, melt the butter. Add chopped onions and sauté for 5 minutes until softened and translucent.
- Cook Ground Meat: Add the ground beef or lamb to the skillet with onions. Cook, breaking the meat apart with a spoon, until browned throughout, about 6 to 8 minutes.
- Add Seasonings and Flour: Lower the heat to medium and stir in Italian seasoning, tomato paste, and flour. Continuously stir and cook this mixture for about 1 minute to combine and cook out the raw flour taste.
- Add Liquids: Pour in beef broth, Worcestershire sauce, and add salt. Scrape the bottom of the pan to loosen any browned bits. Allow the mixture to simmer and thicken slightly for about 1 minute.
- Incorporate Vegetables: Stir in frozen mixed vegetables and cook for an additional 5 minutes, stirring frequently until heated through.
- Prepare Cream Mixture: While the potatoes finish boiling, warm the heavy cream, butter, minced garlic, salt, and pepper in a small saucepan over medium heat until the butter melts and the mixture is hot but not boiling.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Pour the warm cream and butter mixture over the potatoes and mash until smooth and creamy.
- Assemble Pie: Transfer the meat and vegetable mixture to a 9×13 inch casserole dish. Evenly spoon the mashed potatoes over the top and smooth with a spatula or fork. Use a fork to create texture on the potato surface if desired.
- Bake and Broil: Bake the assembled shepherd’s pie, uncovered, for 30 minutes until the filling is hot and bubbly. Then broil for 2 to 3 minutes, watching carefully, to brown the potato topping.
- Rest and Garnish: Let the pie rest for a few minutes after baking. Garnish with fresh chopped parsley if desired before serving.
Notes
- Use frozen mixed vegetables such as peas, carrots, corn, and green beans for the filling.
- The choice of ground beef or lamb can be based on personal preference; lamb is more traditional for shepherd’s pie.
- Ensure the mashed potato topping is creamy but not runny to hold shape during baking.
- Watch closely during broiling to avoid burning the potato topping.
- Make ahead tip: Prepare the filling and mashed potatoes separately and assemble the dish before baking.
