Description
A classic comfort food, this hearty Shepherds Pie features a rich, savory ground beef and vegetable filling topped with a luxurious, creamy mashed potato crust. Perfect for family dinners, it’s a satisfying and deeply flavorful meal that brings warmth and cherished memories to your table.
Ingredients
Scale
- 2 ½ pounds Russet potatoes, peeled and quartered
- ½ cup heavy/whipping cream, warmed
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, freshly ground, plus more to taste
- 2 tablespoons olive oil or vegetable oil
- 1 ½ pounds lean ground beef
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups beef broth or lamb stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- 1 cup frozen peas, thawed
- ½ cup fresh parsley, chopped (for garnish, optional)
- 1 large egg yolk (optional, for potato topping)
- ½ cup freshly grated Parmesan or sharp cheddar cheese (optional, for potato topping)
Instructions
- Peel and quarter the potatoes. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
- Heat milk or cream gently until warm.
- Bring potatoes to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until fork-tender. Drain thoroughly and let steam escape.
- Return potatoes to the pot. Add softened butter and warm cream. Mash until smooth and creamy. Add egg yolk and cheese if using. Season with 1 teaspoon salt and ½ teaspoon pepper. Set aside.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion, carrots, and celery. Sauté for 7-10 minutes until softened and translucent.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Add ground beef to the pot, break it up, and brown thoroughly (8-10 minutes). Drain excess fat if needed. Stir in vegetables.
- Stir in tomato paste and cook for 2-3 minutes. Sprinkle in flour and cook for 1-2 minutes, stirring constantly.
- Slowly pour in beef broth, stirring vigorously to prevent lumps. Add Worcestershire sauce, thyme, and rosemary.
- Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Stir in thawed frozen peas and cook for a couple of minutes. Taste and season the filling generously with salt and freshly ground black pepper.
- Preheat oven to 375°F (190°C). Spoon the beef filling evenly into a 9×13-inch baking dish.
- Gently spoon the mashed potato topping over the beef filling, spreading it evenly. Create ridges with a fork.
- Bake for 25-30 minutes, or until the filling is bubbling and the potato topping is golden brown and slightly crisp.
- Let the Shepherds Pie rest for 10-15 minutes before serving. Garnish with parsley if desired.
Notes
- For an authentic Shepherds Pie, use ground lamb instead of beef.
- Sweet potato mash can be used as a substitute for regular mashed potatoes for a flavor variation.
- Adding sharp cheddar or Gruyère cheese to the mashed potatoes enhances the crust’s flavor and texture.
- A splash of red wine can be added to the meat mixture during simmering for deeper flavor.
- For a vegetarian option, a lentil and mushroom ragu can be used as the filling.
- Prep Time: 25 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/8th of pie
- Calories: Approx. 500-600 kcal (estimate)
- Sugar: Approx. 5-8g (estimate)
- Sodium: Approx. 600-800mg (estimate)
- Fat: Approx. 25-35g (estimate)
- Saturated Fat: Approx. 10-15g (estimate)
- Unsaturated Fat: Approx. 15-20g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approx. 40-50g (estimate)
- Fiber: Approx. 5-7g (estimate)
- Protein: Approx. 25-30g (estimate)
- Cholesterol: Approx. 100-150mg (estimate)