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Shepherd’s Pie

Shepherd’s Pie

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Meat Filling
  • 2 tbsp Olive oil
  • 1 cup Yellow onion, chopped
  • 1 lb 90% lean ground beef, or ground lamb
  • 2 tsp Dried parsley
  • 1 tsp Dried rosemary
  • 1 tsp Dried thyme
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • 1 tbsp Worcestershire sauce
  • 2 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 2 tbsp Tomato paste
  • 1 cup Beef broth
  • 1 cup Frozen mixed peas & carrots
  • 1/2 cup Frozen corn kernels
Mashed Potato Topping
  • 2 Large russet potatoes, peeled and cut into 1 inch cubes
  • 8 tbsp Unsalted butter
  • 1/3 cup Half & half
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground black pepper
  • 1/4 cup Parmesan cheese


Make the Meat Filling
  1. Cook the oil in a large skillet over medium-high heat for 2 minutes. Add the onions and cook for 5 minutes, stirring occasionally.
  2. Add the ground meat to the skillet, breaking it up with a spoon. Stir in the parsley, rosemary, thyme, salt and pepper. Cook for 6-8 minutes, until the meat is browned.
  3. Add the Worcestershire sauce and garlic to the meat and cook for 1 minute.
  4. Stir in the flour and tomato paste until well incorporated and no clumps remain.
  5. Add the broth, frozen peas, carrots and corn. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and set aside.
  6. Preheat oven to 400 degrees F.
Make the Potato Topping
  1. Boil the potatoes until fork tender, 10-15 minutes.
  2. Drain the potatoes and return them to the hot pot.
  3. Add butter, half & half, garlic powder, salt and pepper and mash until all the ingredients are mixed together and potatoes are creamy.
  4. Stir in the parmesan cheese until well combined.
Assemble the Casserole
  1. Pour the meat into a 9×9 inch baking dish and spread it into an even layer.
  2. Spread the mashed potatoes in an even layer on top of the meat.
  3. Place dish into oven and cook uncovered for 25-30 minutes. Cool for 15 minutes before serving.


Recipe adapted from