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Brian Sunter

Shepherd's Pie

Classic Shepherd's Pie with ground beef (or lamb) and vegetables in a rich gravy, topped with cheesy mashed potatoes.

50 minutes cook 20 minutes prep 1 hour 10 minutes total 6 servings
main shepherds-pie casserole dinner comfort-food
Scale
Units

Nutrition

Estimates per serving (recipe yields 6).

Calories
67
total 400
Protein
3.2g
total 19g
Carbs
2.2g
total 13g
Fat
5g
total 30g
Fiber
0.3g
total 2g

Ingredients

  • 2 tbsp olive oil
  • 1 cup yellow onion
  • 1 lb ground beef
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.75 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic
  • 2 tbsp all purpose flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup frozen peas and carrots
  • 0.50 cup frozen corn
  • 1.75 lb russet potatoes
  • 8 tbsp unsalted butter
  • 0.30 cup half and half
  • 0.50 tsp garlic powder
  • 0.25 cup parmesan cheese

Equipment

  • skillet
  • oven
  • pot
  • colander
  • baking dish

Instructions

Meat Filling

1

Add 2 tbsp olive oil to a large skillet and place over medium-high heat for 2 minutes . Add 1 cup yellow onion , chopped. Cook 5 minutes , stirring occasionally.

2

Add 1 lb ground beef (or ground lamb) to the skillet and break it apart. Add 2 tsp dried parsley , 1 tsp dried rosemary , 1 tsp dried thyme , 0.50 tsp salt , and 0.50 tsp black pepper . Stir well. Cook for 6-8 minutes until the meat is browned, stirring occasionally.

3

Add 1 tbsp Worcestershire sauce and 2 cloves garlic , minced. Stir to combine. Cook for 1 minute .

4

Add 2 tbsp all purpose flour and 2 tbsp tomato paste . Stir until well incorporated and no clumps of tomato paste remain.

5

Add 1 cup beef broth , 1 cup frozen peas and carrots , and 0.50 cup frozen corn . Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes , stirring occasionally.

6

Set the meat mixture aside. Preheat oven to 400 degrees F.

Potato Topping

7

Place 1.75 lb russet potatoes (about 2 large potatoes, peeled and cut into 1 inch cubes) in a large pot . Cover with water. Bring to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes .

8

Drain the potatoes in a colander . Return to the hot pot and let rest for 1 minute to evaporate any remaining liquid.

9

Add 8 tbsp unsalted butter (1 stick), 0.30 cup half and half , 0.50 tsp garlic powder , 0.50 tsp salt , and 0.25 tsp black pepper . Mash the potatoes and stir until all ingredients are mixed together.

10

Add 0.25 cup parmesan cheese and stir until well combined.

Assemble and Bake

11

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish . Spread into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

12

Bake uncovered for 25-30 minutes . Cool for 15 minutes before serving.

View Cooklang Source
recipe.cook 
---
title: Shepherd's Pie
description: "Classic Shepherd's Pie with ground beef (or lamb) and vegetables in a rich gravy, topped with cheesy mashed potatoes."
servings: 6
total time: 1 hour 10 minutes
prep time: 20 minutes
cook time: 50 minutes
tags: [shepherds-pie, casserole, dinner, comfort-food, main]
cuisine: Irish
difficulty: medium
nutrition-calories: 400
nutrition-protein: 19g
nutrition-carbs: 13g
nutrition-fat: 30g
nutrition-fiber: 2g
---
== Meat Filling ==

Add @olive oil{2%tbsp} to a large #skillet{} and place over medium-high heat for ~{2%minutes}. Add @yellow onion{1%cup}, chopped. Cook ~{5%minutes}, stirring occasionally.

Add @ground beef{1%lb} (or ground lamb) to the skillet and break it apart. Add @dried parsley{2%tsp}, @dried rosemary{1%tsp}, @dried thyme{1%tsp}, @salt{0.5%tsp}, and @black pepper{0.5%tsp}. Stir well. Cook for ~{6-8%minutes} until the meat is browned, stirring occasionally.

Add @Worcestershire sauce{1%tbsp} and @garlic{2%cloves}, minced. Stir to combine. Cook for ~{1%minute}.

Add @all purpose flour{2%tbsp} and @tomato paste{2%tbsp}. Stir until well incorporated and no clumps of tomato paste remain.

Add @beef broth{1%cup}, @frozen peas and carrots{1%cup}, and @frozen corn{0.5%cup}. Bring the liquid to a boil then reduce to simmer. Simmer for ~{5%minutes}, stirring occasionally.

Set the meat mixture aside. Preheat #oven{} to 400 degrees F.

== Potato Topping ==

Place @russet potatoes{1.75%lb} (about 2 large potatoes, peeled and cut into 1 inch cubes) in a large #pot{}. Cover with water. Bring to a boil. Reduce to a simmer. Cook until potatoes are fork tender, ~{10-15%minutes}.

Drain the potatoes in a #colander{}. Return to the hot pot and let rest for ~{1%minute} to evaporate any remaining liquid.

Add @unsalted butter{8%tbsp} (1 stick), @half and half{0.3%cup}, @garlic powder{0.5%tsp}, @salt{0.5%tsp}, and @black pepper{0.25%tsp}. Mash the potatoes and stir until all ingredients are mixed together.

Add @parmesan cheese{0.25%cup} and stir until well combined.

== Assemble and Bake ==

Pour the meat mixture into a 9x9 (or 7x11) inch #baking dish{}. Spread into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

> If the baking dish looks very full, place it on a rimmed #baking sheet{} so that the filling doesn't bubble over into your oven.

Bake uncovered for ~{25-30%minutes}. Cool for ~{15%minutes} before serving.

> If you can't find frozen mixed peas and carrots, use 0.5 cup frozen peas and 0.5 cup frozen sliced carrots.