Description
A classic and comforting Shepherd’s Pie recipe featuring a savory ground beef and mixed vegetable filling topped with creamy mashed potatoes that are baked to a golden brown perfection. This hearty dish is perfect for family dinners and serves eight.
Ingredients
Mashed Potatoes
- 2 ½ pounds russet potatoes (or Yukon gold potatoes)
- 3 tablespoons unsalted butter
- ½ cup whole milk
- ¼ cup sour cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 1 pound ground beef (or ground lamb)
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 16 ounces frozen mixed vegetables (carrots, corn, peas; about 3 cups)
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup low sodium beef broth (plus more as needed)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Mashed Potatoes: Scrub the potatoes under cool water and peel if using russet potatoes. Chop into 1-inch pieces and place in a pot of cold water.
- Boil Potatoes: Bring the pot to a boil over high heat. Boil the potatoes for 12-15 minutes until very tender but not falling apart. Drain well in a colander.
- Mash Potatoes: Return potatoes to the pot or a large bowl, add butter pieces, and mash using a potato masher or hand mixer. Add milk, sour cream, salt, and pepper. Mix thoroughly and adjust seasoning to taste. Set aside.
- Prepare the Filling: Preheat the oven to 400°F (200°C). Heat a large skillet over medium-high heat. Add ground beef and chopped onion, cooking and breaking up the meat until browned. Drain excess grease.
- Cook Vegetables and Seasoning: Reduce heat to medium. Add garlic, frozen mixed vegetables, flour, and tomato paste to the skillet. Stir and cook for 1-2 minutes to combine and cook out raw flour taste.
- Simmer Filling: Add beef broth, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir and bring to a low simmer. Cook for 10 minutes, reducing heat as needed, until most liquid evaporates but mixture remains moist. Add more broth if it becomes dry. Remove from heat.
- Assemble the Pie: Transfer meat mixture into a 9×13-inch baking dish. Spread mashed potatoes evenly over the top. Use a fork to create textured ridges on the potato surface to encourage browning.
- Bake: Bake uncovered for 25-30 minutes until the edges of the potatoes are golden brown. Place a rimmed baking sheet on the rack below to catch drips.
- Optional Broil: For extra browning, broil for 1-3 minutes until spots are browned. Remove from oven and let the pie stand for 5 minutes before serving.
Notes
- Yukon gold potatoes can be used without peeling for a creamier texture.
- If the filling appears too dry during simmering, add a splash more beef broth to maintain moisture.
- Creating ridges on the mashed potatoes before baking helps develop a crispy, browned topping.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven for best results.
- To make this recipe with ground lamb, follow the same instructions for a traditional shepherd’s pie flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
