Description
This Traditional Shepherd’s Pie recipe features a hearty mixture of ground lamb or beef combined with savory vegetables and herbs, topped with creamy mashed potatoes and baked to golden perfection. Perfect for a comforting family meal, this classic dish balances rich flavors and textures with a crispy, bubbling crust.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs ground lamb or beef (lean preferred)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Roux and Sauce
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
Mashed Potatoes
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Instructions
- Prep: Begin by peeling and chopping the russet potatoes for the mash. Dice the onion and carrots finely, and mince the garlic cloves to prepare for cooking. Keep all ingredients ready to streamline the process.
- Boil and Mash Potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them thoroughly with the milk and 4 tablespoons of butter until smooth and creamy. Keep the mashed potatoes warm for about 20 minutes while preparing the filling.
- Cook Base: In an oven-safe skillet, brown the ground lamb or beef over medium-high heat until fully cooked and slightly crisp. Add the diced onions, carrots, and minced garlic to the skillet and cook until the vegetables are softened, approximately 5-7 minutes. Drain any excess fat from the skillet to prevent greasiness.
- Make Roux and Sauce: In the same skillet, add 3 tablespoons of butter and let it melt. Stir in 3 tablespoons of flour and cook for a minute to form a roux. Gradually pour in the 2 cups of beef broth, stirring constantly to avoid lumps. Simmer the mixture until it thickens, about 5 minutes. Stir in the frozen peas and corn along with thyme, rosemary, and season with salt and pepper to taste.
- Build Layers: Spread the savory meat and vegetable mixture evenly in the bottom of the skillet or transfer to a casserole dish. Carefully spoon the mashed potatoes over the top and spread them out evenly, creating a smooth surface.
- Bake: Preheat the oven to 400°F (200°C). Place the assembled shepherd’s pie in the oven and bake for about 25 minutes or until the mashed potato topping is golden brown and the filling is bubbling around the edges. Remove from oven and let rest for a few minutes before serving.
Notes
- Use lean ground beef or lamb to reduce excess fat.
- Make sure to drain excess fat after browning the meat to keep the dish from being greasy.
- For extra flavor, you can add a splash of Worcestershire sauce to the meat mixture before adding the broth.
- Leftover shepherd’s pie can be stored in the refrigerator for up to 3 days and reheated in the oven to preserve texture.
- For a creamier potato topping, add a little more butter or milk to the mashed potatoes.
