Shepherd's Pie
Classic Shepherd’s Pie recipe with savory meat, veggies, and creamy mashed potato topping. Comfort food that’s easy to make any night.
Equipment
- 12-inch cast iron skillet
- 9-inch x 9-inch baking dish (if no cast-iron pan is available
- heavy bottom pot (for boiling potatoes)
Ingredients
For the Topping
- 2 lbs russet potatoes about 6 medium potatoes
- 3/4 cup milk more or less for the desired creaminess of mashed potatoes
- 4 tablespoons butter more or less for the desired creaminess of mashed potatoes
- salt and pepper , to taste
- 1 large egg , beaten
For the Filling
- 1 medium onion , finely chopped
- 2 teaspoons minced garlic
- 3 medium carrots diced
- 1.5 lbs lean ground beef , preferred 93% lean
- 1.5 cups beef stock
- 3 tablespoons tomato paste
- 1.5 teaspoons beef bouillon paste
- 1/4 cup frozen peas
- 1/2 tsp ground black pepper , more or less to taste
- salt , to taste
Instructions
- Prepare the Mashed Potatoes: In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and cheese, then season with some salt and pepper.
- Prepare the Filling: Preheat the oven to 425 degrees F (for step 3). Heat a 12-inch cast-iron skillet over medium-high heat. Add the onions, garlic, and carrots and saute about 5 mins. Add the lean ground beef and cook breaking up large pieces. Add the tomato paste, beef broth, beef bouillon, and fresh herbs. Bring to a simmer and cook, uncovered, for 15 mins. The gravy should be thick and coating the meat. Season to taste. Stir in the frozen peas and remove from the heat.
- Add the Topping: Spoon on the mashed potatoes over the top of the beef filling making sure to cover the entire surface. lightly brush the surface of the potatoes with a beaten egg, then score lines with a fork making a pattern.
- Bake: Bake for 15-20 minutes or until the topping is golden brown and the filling is hot and bubbly.
Notes
- Traditional Shepherd’s Pie uses ground lamb. If using beef, the dish is technically called Cottage Pie.
- Simmer the meat filling until thick before topping with potatoes. If the filling is too loose, the finished pie may be runny.
- For clean layers, let the filling cool slightly before spreading mashed potatoes on top.
- Fluff mashed potatoes well and avoid overmixing to prevent a dense or gluey topping.
- Bake until the edges are bubbling and the top is lightly golden. Broil 1 to 2 minutes at the end for extra browning, watching closely.
- Make Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Freezer Friendly: Freeze assembled and unbaked up to 3 months. Thaw overnight before baking for the best texture.
- Storage: Refrigerate leftovers up to 4 days. Reheat in the oven for best texture.
Nutrition
Serving: 1.5cups | Calories: 415kcal | Carbohydrates: 37g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 129mg | Sodium: 384mg | Potassium: 1407mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5597IU | Vitamin C: 16mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 10µg | Calcium: 96mg | Folate: 48µg | Iron: 5mg | Zinc: 7mg