Classic Shepherd’s Pie Recipe

classic shepherds pie served on a white plate for Sunday dinner

Classic Shepherd’s Pie Recipe

Course: Main

Cuisine: British

Keyword: Beef, Casserole, Comfort Food, Lamb

Difficulty: Easy

Prep Time: 20

Cook Time: 50

Resting Time: 15

Servings:

Calories: 541kcal

Author: Marilyn

A savory ground lamb filling with herbs, vegetables, and a rich Worcestershire sauce, topped with creamy mashed potatoes and baked until golden. This classic comfort food dinner serves six and can be assembled ahead and refrigerated or frozen.

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Ingredients

Meat Filling:

2 tablespoons grapeseed oil or other neutral oil
1 cup chopped yellow onion from 1-1/2 onions
1 pound ground lamb or ground beef
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced about 2 teaspoons minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*

Potato Topping:

1 ½ pounds russet potatoes about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter 1 stick
⅓ cup half & half
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup parmesan cheese (optional)

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Instructions

Make the Meat Filling.

In a large skillet over medium-high heat, add the oil and heat for 2 minutes. Add the onions and cook, stirring occasionally, 5 minutes.
Add the ground lamb (or ground beef) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook, stirring occasionally, 6 to 8 minutes or until the meat is browned.
Stir in the Worcestershire sauce and garlic and cook for 1 minute.
Add the flour and tomato paste, stirring until combined and no clumps remain.
Add the broth and the frozen peas and carrots. Heat until just boiling. Reduce to a simmer. Simmer for 5 minutes, stirring occasionally. Set aside.
Preheat oven to 400°F.

Make the potato topping.

Place the potatoes in a large pot and cover with water. Bring the water to a boil. Reduce to a simmer. Simmer about 10 to 15 minutes or until potatoes are fork tender.
Drain the potatoes. Let the potatoes stand in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, kosher salt and pepper. Mash the potatoes and stir until all the ingredients are well combined.
Add the parmesan cheese, if using and stir until combined.

Assemble the casserole.

Pour the meat mixture into a 9- by 9-inch (or 7- by 11-inch) baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Using a fork or the back of a spoon, carefully spread into an even layer, making small peaks in the potatoes.
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 to 30 minutes. Let stand 15 minutes before serving.

Notes

*Nutrition calculations do not include the optional parmesan cheese.

Sauce thickness – Simmer the sauce until it is the thickness you want for the finished dish. That thickness is what it will be once baked. No steam escapes while baking to let it reduce any further.
Cool the filling - This makes sure that the potato doesn’t weep into the filling. The potatoes will be easier to spread and give you those nice layers.
Steam dry the potatoes - Excess water can make the potatoes weep into the filling.
Spread the potatoes while hot - Hot potatoes spread much easier than cold ones.

Make ahead instructions:
This dish is perfect for making ahead of time. Assemble the pie but don’t bake it. When cool, you can either refrigerate it for 4 days or freeze it for 3 months. If frozen, thaw it overnight in the refrigerator. If refrigerated, let stand at room temperature 20 minutes before baking or add 5 minutes to the baking time.

Nutrition