Classic Shepherd’s Pie
This comforting Shepherd’s Pie recipe is a hearty blend of seasoned meat, colorful veggies, and buttery mashed potatoes baked until golden. It’s easy to make, family-friendly, and perfect for leftovers or prepping ahead.
Ingredients
- 1 pound ground beef or ground lamb
- 4 cups mashed potatoes about 2 pounds of peeled potatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 1½ cups frozen peas and carrots
- 3 tablespoons butter
- ⅓ cup milk or heavy cream
- 2 tablespoons all-purpose flour
- 1 cup beef broth or stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for garnish optional
- Preheat your oven to 375°F.
- Peel and chop the potatoes then boil them in salted water for 15 minutes or until fork-tender.
- While potatoes are boiling sauté the diced onion and minced garlic in a large skillet over medium heat until soft and fragrant.
- Add the ground meat to the skillet and cook until browned breaking it up as it cooks.
- Sprinkle the flour over the meat mixture and stir well to coat.
- Pour in the beef broth and stir until the mixture thickens into a light gravy.
- Add the peas and carrots stir to combine, and season with salt and pepper.
- Drain the cooked potatoes and mash them with butter and milk until smooth and creamy.
- Spoon the meat and veggie mixture into a 9-inch baking dish or casserole dish.
- Spread the mashed potatoes evenly on top of the meat layer using a fork to add texture to the surface.
- Place the dish in the oven and bake for 25–30 minutes or until the top starts to turn golden brown.
- Remove from the oven and let it sit for 5 minutes before serving.
- Garnish with chopped parsley if desired.