Shepherd Pie for a Crowd
Feed a crowd with this hearty and comforting Shepherd’s Pie, a classic dish elevated with a blend of ground beef and lamb, fresh veggies, and golden mashed potatoes. Perfectly seasoned with herbs and spices, this recipe features a savory filling of sautéed onions, carrots, celery, garlic, and peas, simmered in a rich tomato and Worcestershire beef broth. Topped with creamy mashed russet potatoes and baked to golden perfection, this casserole’s rustic charm is ideal for large gatherings or meal prep. With 12 generous servings, it’s an easy-to-make, crowd-pleasing dinner that’s as budget-friendly as it is delicious. Whether serving for holidays, potlucks, or family dinners, this Shepherd’s Pie promises a warm and filling meal for everyone gathered around the table.
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Recipe Information
Ingredients
- 5 pounds russet potatoes
- 1 cup unsalted butter
- 1.5 cups whole milk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 large yellow onion
- 4 large carrots
- 4 large celery stalks
- 5 cloves garlic cloves
- 3 pounds ground beef
- 2 pounds ground lamb
- 6 ounces tomato paste
- 3 cups beef broth
- 3 tablespoons Worcestershire sauce
- 2 cups frozen peas
- 2 cups frozen corn
- 0.5 cup parsley
- 1 teaspoon paprika
Instructions
Peel and dice the potatoes into large chunks. Place them into a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes or until tender, then drain.
Mash the potatoes with butter, milk, 1 teaspoon of salt, and ground black pepper. Adjust seasoning as needed. Set aside.
Preheat the oven to 375°F (190°C).
Finely chop the onions, carrots, celery, and garlic. Heat the olive oil in a large pan over medium heat and sauté the vegetables until softened, about 8-10 minutes.
Add the ground beef and lamb to the pan. Cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
Stir in the tomato paste and cook for 2 minutes. Then, add the beef broth and Worcestershire sauce. Bring the mixture to a simmer and let it cook for 10 minutes, reducing slightly.
Stir in the frozen peas, frozen corn, and chopped parsley. Season with the remaining teaspoon of salt and paprika. Remove the filling from heat.
Spread the meat and vegetable mixture evenly in a large, deep casserole dish (approximately 9x13 inches or similar).
Top the meat mixture with the mashed potatoes, spreading them evenly. Use a fork to create a pattern on the surface for added texture.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
Let the shepherd's pie rest for 10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2002 mg | 43% | |
*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.
