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Plate with a slice of shepherd's pie with a gold fork with a wood bowl of fresh parsley and grey casserole dish in the background on a white background.

Shepherd’s Pie

Author: Stephanie Kay

This classic shepherd’s pie recipe is easy to make, full of flavor, and absolutely delicious. You can make it with ground beef or ground lamb, depending on your preference.

  • Author: Stephanie Kay
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baked
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Ingredients

Meat Mixture:

Potato Topping:

Instructions

  1. Preheat the oven to 350°F and grab a 9×13-inch baking dish.
  2. Bring a large pot of water to a boil, then add the quartered potatoes, and cook for 20-25 minutes or until they can easily be pierced with a fork. While the potatoes are cooking, prepare the meat mixture.
  3. In a large skillet or cast-iron pan on medium-high heat, warm the olive oil, then add the diced onion and cook for 2-3 minutes until they begin to soften.
  4. Add the ground beef to the pan and cook for 4-5 minutes, breaking it up with a wooden spoon or spatula, until no longer pink and mostly cooked through.
  5. Add the diced carrots to the pan, stir to combine with the meat mixture, and cook for another 2-3 minutes, stirring frequently.
  6. Add the minced garlic, parsley, rosemary, thyme, salt, and black pepper, stir to combine with the meat mixture, and cook for an additional minute until fragrant. Then add the Worcestershire sauce, tomato paste, and flour to the pan, and stir to combine completely with the meat mixture.
  7. Pour the beef broth into the pan, add the frozen peas, stir to combine, and bring to a boil. Once boiling, reduce the temperature to medium heat and cook for another 3-6 minutes, stirring frequently, until almost all of the liquid has been absorbed and a gravy forms. (The mixture should be thick, not runny.)
  8. Once cooked, transfer the cooked meat mixture to the baking dish, spreading it out evenly, and set it aside.
  9. Once the potatoes are cooked, turn off the heat. Then drain the potatoes in a colander, shaking to remove any excess water, and then return them to the pot.
  10. Add the cubed butter, milk, parmesan cheese, salt, and pepper to the potatoes and then, using a potato masher, mash until the potatoes are smooth and all of the ingredients are well incorporated. Add additional milk as needed until your desired texture is reached. Taste and adjust seasoning with salt and pepper as needed.
  11. Dollop the mashed potatoes on top of the meat mixture in the baking dish, and then use a spoon or a spatula to spread it out evenly.
  12. Once assembled, transfer the baking dish to the oven for 25-30 minutes until the edges are bubbling and there is a slight golden crust. Then remove it from the oven and allow it to cool for 10 minutes before serving.
  13. Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #3 and add it in step #6 instead.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #6.

To Use Fresh Parsley: Swap the dried parsley for 1 tablespoon of finely chopped fresh parsley in step #6.

To Use Fresh Rosemary: Swap the dried rosemary for 1 tablespoon of finely chopped fresh rosemary in step #6.

To Use Fresh Thyme: Swap the dried thyme for 1 tablespoon of finely chopped fresh thyme in step #6.

To Use Frozen Mixed Vegetables: Omit the carrots and frozen peas. Skip step #5 and add 1 1/2 cups of frozen vegetables in step #7.

To Use Leftover Mashed Potatoes: Omit the mashed potato ingredients, skip step #, and top the meat filling with 6 cups of leftover mashed potatoes in step #.

Nutrition

Find it online: https://kaynutrition.com/shepherds-pie/