Description
Coziness in a dish—this is what the Irresistible Best Classic Shepherd’s Pie promises to deliver. When the temperatures drop, and your cravings lean toward comfort food, this classic dish emerges as a front runner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1 pound ground lamb or ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3/4 cup beef or chicken broth
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 1/2 cup whole milk, warm
- 4 tablespoons unsalted butter, melted
- Salt and pepper to taste
- 1/4 cup grated Parmesan or shredded cheddar cheese (optional)
- Fresh parsley or thyme for garnish (optional)
Instructions
- To kick off your Shepherd’s Pie, begin by peeling and cubing the potatoes. Place them in a large pot of cold salted water and bring to a boil. Cook the potatoes until they are tender and can be easily pierced with a fork—this usually takes about 15 to 20 minutes. Once ready, drain the potatoes, return them to the pot, and mash with warm milk and melted butter. Season this creamy mixture with salt and pepper until you achieve a smooth and fluffy consistency, then set it aside for later.
- In a large skillet, heat the olive oil over medium heat. After the oil is hot, add the diced onions and carrots, sautéing for about 5 minutes until softened. Include the minced garlic and continue to cook for an additional minute, allowing its aromatic flavor to elevate your dish.
- Add in your choice of ground meat to the skillet, breaking it up while it cooks. You want to ensure that it is browned evenly for the best taste. Depending on the type of meat you use, draining excess fat may be necessary for a healthier end result.
- Once the meat is thoroughly cooked, stir in the tomato paste, Worcestershire sauce, and herbs—thyme and rosemary—along with salt and pepper to taste. Let this mixture cook for about 2 minutes, allowing all the flavors to meld beautifully together.
- Sprinkle the flour over your skillet’s contents and stir until well-combined. Gradually pour in the beef or chicken broth while stirring, cooking until the mixture simmers and thickens slightly—about 5 minutes. Finally, fold in the frozen peas and remove from heat.
- Preheat your oven to 400°F (200°C). Transfer the meat and vegetable mixture into an even layer in your baking dish. Then, spoon the creamy mashed potatoes over the meat layer, ensuring to spread it to the edges to create a seal that prevents any filling from bubbling over during baking. Use a fork to create texture on the top, which can help it crisp nicely in the oven.
- Place the prepared baking dish in the preheated oven and bake for 20-25 minutes, or until the top is beautifully golden. If you’d like an extra crisp on top, switch to broil for the last 2-3 minutes, but remember to keep a close watch to prevent burning.
- Once you pull out the pie, give it a rest for 5-10 minutes to allow the flavors to settle. Before serving, consider garnishing with fresh parsley or thyme for an appealing presentation.
Notes
This pie can be made ahead of time and frozen for a later date.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 470 per serving
- Sodium: 600 mg
- Protein: 30 g