6 servings

Shepherd's Pie

Recipe by: True Taste Buds

This cozy Shepherd's Pie Recipe is the ultimate comfort food for chilly weeknights. A rich gravy and tender vegetables sit beneath a thick layer of fluffy mashed potatoes that bake to golden perfection.

★★★★★ 4.55 from 389 votes
PREP TIME 20 mins
COOK TIME 45 mins
TOTAL TIME 65 mins
SERVINGS 6
Shepherd's Pie

Ingredients

  • 1 tablespoon Olive oil
  • 1 and 1/2 pounds Ground lamb
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Black pepper, divided
  • 1 large Yellow onion, diced
  • 2 large Carrots, peeled and diced
  • 2 cloves Garlic, minced
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • 2 tablespoons Tomato paste
  • 2 tablespoons All-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 and 1/2 cups Beef broth
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Dried thyme
  • 2 pounds Russet potatoes, peeled and quartered
  • 4 tablespoons Unsalted butter
  • 1/2 cup Whole milk
  • 1/2 cup Grated Parmesan cheese

Instructions

  1. Peel and chop your russet potatoes into even pieces so they cook perfectly at the same time. Boil them in heavily salted water until they are tender enough to easily pierce with a fork.
  2. Drain the potatoes well and return them to the warm pot to evaporate any excess moisture. Mash them thoroughly with the butter and warm milk until they look perfectly fluffy and smooth.
  3. Heat a splash of oil in a large skillet over medium-high heat. Toss in your onions and carrots and cook them until they begin to soften and smell sweet.
  4. Add the ground lamb to the veggies and break it apart with a wooden spoon as it cooks. Keep cooking until the meat is completely browned and smells savory, then drain off the excess fat.
  5. Mix in the tomato paste and garlic, letting it toast for a minute until dark and fragrant. Sprinkle the flour over the meat mixture and stir constantly to coat everything completely.
  6. Pour the beef broth, Worcestershire sauce, and herbs into the hot skillet. Bring the mixture to a gentle boil, then lower the heat and let it bubble until it becomes a rich and thick gravy.
  7. Stir the frozen peas and corn directly into the hot meat mixture. Pour everything into a deep baking dish and spread it out into a smooth and even layer.
  8. Spoon the mashed potatoes over the meat filling by starting from the edges to seal them. Use a fork or a spatula to create little peaks and swirls all over the top.
  9. Place your casserole dish on a foil-lined baking sheet to catch any messy drips. Bake in a hot oven until the gravy is bubbling up around the edges and the potatoes start to turn a light golden color.
  10. Pop the dish under the broiler for just a few minutes until the potato swirls look beautifully toasted and crispy. Let the pie rest for 15 minutes before serving so the filling can settle and firm up.

Notes

Tip: Do not overmix your potatoes or they will become gummy. Mash just until the lumps disappear. Tip: Drag your spoon across the bottom of the pan. If it leaves a clear path for a second before filling back in, your gravy is perfectly thick. To prevent a runny pie, let the meat and broth simmer uncovered on the stove until the liquid reduces significantly.

Nutrition

Calories: 480 | Carbohydrates: 42g | Protein: 24g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 750mg | Fiber: 6g | Sugar: 6g