Description
This Shepherd’s Pie is a comforting classic featuring a savory blend of ground beef or lamb, mixed vegetables, and topped with creamy mashed potatoes. It’s perfect for family dinners or meal prep, offering a hearty dish that warms the soul.
Ingredients
Scale
- 1 lb ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups mashed potatoes (prepared from scratch or store-bought)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons olive oil or butter
Instructions
- In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Add the diced carrots to the skillet and cook for another 5 minutes, stirring occasionally, until they start to soften.
- Increase the heat to medium-high and add the ground beef or lamb. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Once the meat is browned, drain any excess fat from the skillet.
- Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Mix well to combine all the ingredients.
- Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the frozen peas and season with salt and pepper to taste. Stir to combine and remove from heat.
- If you are making mashed potatoes from scratch, peel and chop 4-5 medium-sized potatoes into even chunks.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, ½ cup of milk (or cream for a richer taste), and salt and pepper to taste.
- Using a potato masher or hand mixer, mash the potatoes until smooth and creamy. Set aside.
- Preheat your oven to 400°F (200°C).
- In a large baking dish (approximately 9×13 inches), spread the meat filling evenly across the bottom.
- Using a spatula, carefully spread the mashed potatoes over the meat filling, ensuring an even layer. You can create peaks and valleys in the potatoes for a rustic look, which will brown nicely in the oven.
- If desired, sprinkle the shredded cheddar cheese evenly over the top of the mashed potatoes for added flavor and a golden crust.
- Place the assembled Shepherd’s Pie in the preheated oven.
- Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- If the top is browning too quickly, you can cover it loosely with aluminum foil for the last 10 minutes of baking.
- Once done, remove the Shepherd’s Pie from the oven and let it cool for about 5-10 minutes before serving. This will help the filling set slightly, making it easier to serve.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes