Shepherds Pie Recipe

Shepherd’s Pie

Shepherd’s pie is a hearty and comforting dish made with ground lamb (or beef), vegetables, and mashed potatoes. It’s a classic for a reason – it’s easy to make, delicious, and perfect for a weeknight meal.

Ingredients:

• For the filling:

  • 1 1/2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 1 pound ground lamb (or beef)
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1/2 cup tomato puree
  • Worcestershire sauce to taste
  • Salt and freshly ground black pepper

• For the mashed potatoes:

  • 3 pounds russet potatoes, peeled and cubed
  • 1/2 cup milk (or more as needed)
  • 4 tablespoons butter
  • Salt and freshly ground black pepper

• Optional toppings:

  • Grated cheddar cheese
  • Fresh herbs, such as parsley or chives

Cooking Guide:

1. Preheat the oven to 375°F (190°C).
2. Make the filling: Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Brown the meat: Add the ground lamb (or beef) to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Season and simmer: Stir in the thyme, rosemary, and flour. Cook for 1 minute, then stir in the beef broth, tomato puree, and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until slightly thickened.
5. Make the mashed potatoes: While the filling simmers, cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Mash the potatoes with milk, butter, salt, and pepper until smooth and creamy.
6. Assemble the pie: Transfer the meat filling to a 9×13 inch baking dish. Top with the mashed potatoes, spreading them evenly to cover the filling.
7. Bake: Bake the shepherd’s pie for 20-25 minutes, or until the filling is bubbly and the top is golden brown.
8. Serve: Let the pie cool for a few minutes before serving. Garnish with grated cheddar cheese and fresh herbs, if desired.

Tips:

• You can use ground beef instead of ground lamb.
• For a richer flavor, use a combination of ground lamb and ground beef.
• If you don’t have fresh herbs, you can use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary instead.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) until heated through.
• Feel free to add other vegetables to the filling, such as peas, corn, or frozen mixed vegetables.
• You can also make this recipe ahead of time. Assemble the pie and store it in the refrigerator for up to 24 hours before baking.