Description
A classic comfort food, Shepherd’s Pie features a savory ground lamb or beef filling topped with creamy mashed potatoes and baked until golden brown.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1.5 pounds ground lamb or beef
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup milk or cream
- 4 tablespoons butter
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- For the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in minced garlic, flour, tomato paste, Worcestershire sauce, and thyme. Cook for 1 minute.
- Pour in beef broth and red wine (if using). Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper.
- Stir in frozen peas and corn and cook for another 2-3 minutes.
- Preheat oven to 375°F (190°C).
- For the mashed potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
- Return potatoes to the pot. Add milk, butter, and a pinch of salt and pepper. Mash until smooth. Stir in Parmesan cheese if desired.
- Spread the mashed potato topping evenly over the meat filling in the skillet. Use a fork to create ridges on the surface (this helps with browning).
- Bake for 20-25 minutes, or until the filling is bubbly and the potato topping is golden brown.
- Let rest for 5-10 minutes before serving.
Notes
- Using ground lamb is traditional for Shepherd’s Pie, while ground beef is commonly used for Cottage Pie.
- Red wine adds depth of flavor to the filling, but can be omitted if preferred.
- Ensure potatoes are well-drained to avoid watery mashed potatoes.
- Creating ridges on the potato topping helps it to crisp up and brown nicely in the oven.