World's Best Shepherd's Pie
Discover the cozy, indulgent comfort of the "World's Best Shepherd's Pie," a timeless classic elevated with a rich blend of flavors and textures. This hearty recipe features a velvety layer of creamy mashed russet potatoes, buttered to perfection, atop a savory filling of tender ground beef, optional lamb, and vibrant veggies like carrots, peas, and corn. The aromatic base is enhanced with tomato paste, Worcestershire sauce, and a splash of beef broth, creating a deeply flavorful, melt-in-your-mouth experience. Baked to golden-brown perfection with fork-tender ridges for added crispiness, this family-friendly casserole comes together with just 20 minutes of prep and is ready to serve in under an hour. Perfect for a comforting dinner or weeknight meal, this shepherd's pie can be garnished with fresh parsley for a bright, herby finish.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 6 tablespoons unsalted butter
- 0.5 cups whole milk
- 2 teaspoons salt
- 1 teaspoons ground black pepper
- 2 tablespoons oil (vegetable or olive oil)
- 1 large, finely chopped yellow onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 pound ground beef (85% lean)
- 0.5 pounds ground lamb (optional, or replace with more beef)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 0.75 cup frozen peas
- 0.75 cup frozen corn
- 2 tablespoons, chopped parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into roughly 2-inch chunks. Place them in a large pot, cover with cold water, and bring to a boil. Add a teaspoon of salt, reduce the heat to a simmer, and cook until the potatoes are fork-tender (about 15–20 minutes).
Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, 0.5 cup of milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mash until smooth and set aside.
Preheat your oven to 400°F (200°C).
In a large skillet, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion, carrots, and celery for 5 minutes until softened. Add the minced garlic and cook for 1 minute more.
Add the ground beef and lamb (if using) to the skillet. Cook until browned, breaking up the meat with a wooden spoon as it cooks (about 8–10 minutes). Drain off excess fat if necessary.
Stir in the tomato paste and Worcestershire sauce and cook for 1 minute. Add the beef broth, stirring to combine, and let the mixture simmer for 5 minutes until slightly thickened.
Stir in the frozen peas and corn. Cook for an additional 2–3 minutes, then turn off the heat. Adjust seasoning with additional salt and pepper, if needed.
Transfer the meat and vegetable mixture into a baking dish (9x13 inches works well). Spread it out evenly.
Top the meat mixture with the mashed potatoes, spreading them out evenly with a spatula. Use a fork to create light ridges on the surface to help with browning.
Melt the remaining 2 tablespoons of butter and drizzle it over the mashed potatoes.
Bake the shepherd's pie in your preheated oven for 25–30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6636 mg | 289% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 47.2 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 602 mg | 46% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 9679 mg | 206% | |
*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.
