Hearty Shepherd’s Pie Recipe
A warm, comforting dish with savory beef and vegetables in a rich gravy, topped with creamy mashed potatoes and a golden, cheesy crust. Perfect for family dinners!
Ingredients
For the Filling:
- 1 lb 450g lean ground beef
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 garlic cloves minced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 ½ cups beef broth
- 2 tbsp all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme optional
For the Mashed Potato Topping:
- 2 lbs 900g russet potatoes, peeled and cut into cubes
- ½ cup milk
- 4 tbsp unsalted butter
- ¼ cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
Prepare the Mashed Potatoes:
- Boil potatoes in a large pot of salted water until tender, about 12–15 minutes.
- Drain and mash with butter, milk, Parmesan, and salt and pepper. Set aside.
Make the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrots, and garlic; sauté until soft, about 5 minutes.
- Add ground beef, breaking it apart, and cook until no longer pink.
- Stir in flour and cook for 1 minute.
- Add tomato paste, Worcestershire sauce, beef broth, salt, pepper, and thyme. Simmer for 10 minutes until thickened.
- Stir in peas and corn, cook 2–3 more minutes.
Assemble the Shepherd’s Pie:
- Preheat oven to 400°F (200°C).
- Spread the beef and vegetable mixture in a 9×13-inch baking dish.
- Top with mashed potatoes, spreading evenly. Rough up the surface with a fork for a textured top.
- Bake for 25–30 minutes until the top is golden and the filling bubbles around the edges.
Serve:
- Let it rest 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Tips & Variations
- Cheesy Twist: Add extra cheddar or mozzarella on top for a gooey crust.
- Vegetarian Option: Swap beef for lentils or plant-based crumbles.
- Make Ahead: Assemble the pie and refrigerate up to 24 hours before baking.