Shepards Pie
Shepherd’s Pie is the ultimate comfort food, combining a rich, savory filling of ground beef or lamb, aromatic vegetables, and a luscious gravy, all crowned with a golden layer of creamy mashed potatoes. This classic dish, packed with wholesome ingredients like carrots, peas, and fresh thyme, is as hearty as it is flavorful. A touch of Worcestershire sauce and tomato paste adds depth, while a crispy mashed potato crust seals the deal, delivering a satisfying contrast in texture. Perfect for a family dinner or meal prep, this one-pan meal is easy to make and incredibly satisfying. Bring a bit of warmth to your table with this timeless Shepherd's Pie recipe, ready in just over an hour and serving up to six people!
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Recipe Information
Ingredients
- 3 large russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup milk
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 large garlic cloves
- 1 pound ground beef or lamb
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or chicken stock
- 1 cup frozen peas
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
Instructions
Peel and cube the potatoes. Add them to a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until tender.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth and creamy.
Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and carrots. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef or lamb to the skillet. Cook until fully browned, breaking it apart with a spoon, about 7-10 minutes. Drain any excess fat.
Stir in the tomato paste, Worcestershire sauce, and remaining salt and pepper. Cook for 2 minutes to combine.
Pour in the beef or chicken stock. Bring to a simmer and cook for 5 minutes until the mixture thickens and reduces slightly.
Add the frozen peas and fresh thyme to the skillet. Stir to combine and remove from heat.
Transfer the meat mixture to a 9x13-inch baking dish. Spread it out evenly.
Spoon the mashed potatoes over the meat layer, spreading it evenly with a spatula. Use a fork to create peaks or ridges for browning.
Dot the top of the potatoes with the remaining 2 tablespoons of butter.
Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1193 mg | 25% | |
*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.
