Shepherd’s Pie is a classic British comfort food that combines savory meat, vegetables, and a creamy mashed potato topping. Traditionally made with ground lamb (though beef is often used in the United States), this dish is perfect for family dinners, especially on cooler nights. The rich, flavorful filling is topped with mashed potatoes and baked until golden brown, making it both delicious and filling.
Equipment:
- Large skillet
- Pot for boiling potatoes
- Potato masher or electric mixer
- 9×13-inch baking dish
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Ingredients:
For the Meat Filling:
- 1 lb ground lamb (or beef for a variation)
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 1 cup frozen peas
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 lbs potatoes (peeled and chopped)
- ½ cup whole milk
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions:
- Make the Mashed Potatoes:
- Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Prepare the Meat Filling:
- In a large skillet, heat a little oil over medium heat. Add the ground lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned, about 5–7 minutes.
- Add the onion, carrots, and garlic to the skillet, and cook for an additional 5 minutes until the vegetables soften.
- Stir in the tomato paste, Worcestershire sauce, and thyme.
- Pour in the beef broth and simmer for 5–7 minutes until the sauce thickens and the vegetables are tender.
- Add the peas and stir to combine. Season with salt and pepper to taste.
- Assemble the Shepherd’s Pie:
- Preheat the oven to 400°F (200°C).
- Spread the meat filling evenly in the bottom of a 9×13-inch baking dish.
- Spoon the mashed potatoes on top of the meat mixture, spreading them evenly to cover the entire dish.
- Use a fork to lightly score the top of the mashed potatoes to create a textured surface, which will brown nicely in the oven.
- Bake the Shepherd’s Pie:
- Place the baking dish in the oven and bake for 20–25 minutes, or until the top is golden brown and slightly crispy.
- Optional: For extra browning, broil the pie for 1–2 minutes at the end of baking, keeping a close eye to prevent burning.
- Serve:
- Let the Shepherd’s Pie cool for a few minutes before serving. It pairs wonderfully with a simple side salad or steamed vegetables.
Tips:
- You can substitute ground beef for the lamb if you prefer a milder flavor or don’t have lamb on hand.
- For a creamier mashed potato topping, add more butter and milk to your mashed potatoes.
- If you want a more colorful topping, consider adding some grated cheese to the mashed potatoes before baking.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Shepherd’s Pie is a true comfort food that’s perfect for any occasion, combining rich meat and vegetables under a buttery mashed potato topping. It’s easy to make, filling, and sure to please everyone at the dinner table. Whether you’re cooking for your family or preparing a dish to impress guests, this classic recipe is always a hit. Enjoy!
Shepherd’s Pie Recipe
This hearty Shepherd’s Pie recipe features a savory filling of seasoned ground lamb or beef topped with creamy mashed potatoes for a comforting and satisfying meal the whole family will enjoy.
Equipment
- Large skillet
- Pot for boiling potatoes
- Potato masher or electric mixer
- 9x13-inch baking dish
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- For the Meat Filling:
- 1 lb ground lamb or beef for a variation
- 1 medium onion diced
- 2 carrots peeled and diced
- 1 cup frozen peas
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Mashed Potatoes:
- 2 lbs potatoes peeled and chopped
- ½ cup whole milk
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Make the Mashed Potatoes:
- Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Prepare the Meat Filling:
- In a large skillet, heat a little oil over medium heat. Add the ground lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned, about 5–7 minutes.
- Add the onion, carrots, and garlic to the skillet, and cook for an additional 5 minutes until the vegetables soften.
- Stir in the tomato paste, Worcestershire sauce, and thyme.
- Pour in the beef broth and simmer for 5–7 minutes until the sauce thickens and the vegetables are tender.
- Add the peas and stir to combine. Season with salt and pepper to taste.
- Assemble the Shepherd’s Pie:
- Preheat the oven to 400°F (200°C).
- Spread the meat filling evenly in the bottom of a 9x13-inch baking dish.
- Spoon the mashed potatoes on top of the meat mixture, spreading them evenly to cover the entire dish.
- Use a fork to lightly score the top of the mashed potatoes to create a textured surface, which will brown nicely in the oven.
- Bake the Shepherd’s Pie:
- Place the baking dish in the oven and bake for 20–25 minutes, or until the top is golden brown and slightly crispy.
- Optional: For extra browning, broil the pie for 1–2 minutes at the end of baking, keeping a close eye to prevent burning.
- Serve:
- Let the Shepherd’s Pie cool for a few minutes before serving. It pairs wonderfully with a simple side salad or steamed vegetables.
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