Mamas Shepherds Pie
Mama’s Shepherd’s Pie is the ultimate comfort food, combining a rich, savory filling with creamy mashed potatoes in one irresistible dish. This classic recipe features a hearty base of seasoned ground beef or lamb simmered with onions, carrots, celery, and garlic, enhanced by a touch of Worcestershire sauce and tomato paste for a depth of flavor. Topped with velvety mashed russet potatoes, the pie is baked to golden perfection, making it a family favorite for weeknight dinners or cozy gatherings. With simple ingredients like frozen peas and fresh herbs, this dish comes together in just over an hour and serves up nostalgia with every bite. Perfect for feeding a crowd, it’s easy to prepare and even better as leftovers. Add a sprinkle of fresh parsley for a vibrant finish, and get ready to savor a true homemade classic!
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Recipe Information
Ingredients
- 6 large russet potatoes
- 5 tablespoons unsalted butter
- 0.5 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1.5 pounds ground beef or lamb
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or chicken broth
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.
While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, celery, and garlic. Sauté for 5-6 minutes until the vegetables soften.
Add the ground beef or lamb to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat if necessary.
Stir in the tomato paste and Worcestershire sauce, followed by the beef or chicken broth. Let the mixture simmer for 5 minutes until slightly thickened. Stir in the frozen peas and thyme. Remove from heat and set aside.
Once potatoes are tender, drain them and return them to the pot. Add butter, milk, salt, and black pepper, then mash until smooth and creamy.
Spread the meat mixture evenly into the bottom of a 9x13-inch baking dish. Carefully spread the mashed potatoes on top, ensuring the meat mixture is fully covered. Use a fork to create texture on the surface of the potatoes if desired.
Bake in the preheated oven for 20-25 minutes or until the top is lightly golden and the filling is bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
4624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 56.5 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 830 mg | 64% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 14314 mg | 305% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
