Shepherd’s Pie

Helga Glaesel de BlandingMay 13, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Shepherd’s Pie is traditionally made with ground lamb, but for this recipe, we used ground beef. It is an easy-baked meal, but it does have a few steps. The good news is you can make them ahead of time, you can make the meat filling and/or the pureed potatoes ahead of time, so when you need to serve the dish you just assemble and bake.

The meat filling is simple to make, you just brown the onion and the beef and add the rest of the ingredients to form the meat and gravy-like sauce.

We recommend you use russet potatoes for your potato puree, these make the fluffiest mashed potatoes. You will add butter, cream, and parmesan cheese to make this delicious topping.

This is a meal on its own, that you can serve with green beans or a salad and we’re sure it will become a favorite for your weekly meal rotation!

Helga

Shepherd’s Pie

Recipe adapted from Wholesome Dish

Yields 6 servings

Meat Filling:

2 tablespoons olive oil
1 medium yellow onion, chopped
1 lb. lean ground beef
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 small carrot, chopped
1 cup cooked peas
1/2 cup 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

Preparation:

Make the Meat Filling:

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook for 5 minutes, stirring occasionally.
Add the ground beef and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, peas, carrots, and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping:

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot (off the stove). Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole:

Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
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 25-30 minutes. Cool for 15 minutes before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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