Shepherd's Pie
Discover the secret to making the perfect Shepherd's Pie. This recipe is simple, enjoyable, and ideal for cooks of all levels.
Servings: 8
Calories: 418kcal
Ingredients
For the Mashed Potato Topping:
- 4 lbs Russet Potatoes peeled and cut into 1” thick pieces
- 1 cup Heavy Cream warmed
- 1 tsp Salt
- 1/4 cup Parmesan Cheese shredded
- 1 large Egg lightly beaten
- 4 Tbsps Butter melted
- 1 Tbsp Parsley chopped for garnish
- ** If you want a short cut, you can use 2 packages of the Family Size pack of refrigerated Bob Evan's mashed potatoes instead of making mashed potatoes from scratch. Just heat it for 5 minutes in the microwave and layer on like you normally would! (32 oz each, 64 oz total)
For the Pie Filling:
- 1 Tbsp Olive Oil
- 2 lbs Ground Beef lean
- 1 ½ tsp Salt or to taste
- ½ tsp Black Pepper or to taste
- 1 cup Yellow Onion chopped
- 1 Tbsp Minced Garlic
- 4 Tbsps Flour
- 3 cups Beef Broth
- 2 Tbsps Tomato Paste
- 2 Tbsps Worcestershire sauce
- 2 cups Frozen Vegetables peas, carrots, corn, green beans
- 1 cup Shredded Cheese Optional
Instructions
- Prepare the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).
- Drain the potatoes and return them to the pot. Add the warm heavy whipping cream and sea salt.
- Mash the potatoes until smooth, then fold in the shredded parmesan cheese and lightly beaten egg. Set aside.
- Make the Pie Filling: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, salt and pepper. Cook until browned, breaking the meat into small pieces.
- Add the chopped onion and minced garlic to the skillet. Cook until the onions are soft and translucent.
- Sprinkle the all-purpose flour over the meat and cook for 2 minutes, stirring continuously.
- Add the beef broth to the pan and scrape the bottom of the skillet to loosen any browned bits.
- Stir in the tomato paste and Worcestershire sauce. Bring to a simmer and cook until slightly thickened (about 5 minutes).
- Stir in the frozen vegetables and cook for another 5 minutes, or until the vegetables are heated through. Adjust seasoning with more salt and pepper, if needed.
- Assemble the Pie: Preheat your oven to 375°F.
- Transfer the meat and vegetable mixture to a 9x13 inch baking dish.
- Spread the mashed potato mixture evenly over the top of the meat filling.
- Brush the top of the mashed potatoes with melted butter.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling. (Optional: Sprinkle on 1 cup of shredded cheddar cheese about 10 minutes into baking)
- Garnish and Serve: Let the Shepherd's Pie cool for a few minutes before serving.
- Garnish with chopped parsley or chives.
Notes
Storage and Reheating Instructions:
How to Store Shepherd's Pie:
Store it in an airtight container in the fridge for up to 3 days.How to Reheat Shepherd's Pie:
To reheat, simply pop it in the microwave or oven until heated through.Helpful Tips & Substitutions
Can this be Frozen?
Absolutely! Shepherd's Pie freezes beautifully. Just wrap it well in foil or plastic wrap, and it can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.Can this be Made Ahead of Time?
Yes, it's a perfect make-ahead dish. You can prepare the pie, cover, and refrigerate it a day in advance. When you're ready, just bake it according to the instructions.Substitutions & Variations
- Vegetarian? Use lentils or a meat substitute instead of ground beef.
- Dairy-free? Opt for almond milk and dairy-free butter for the potatoes.
- Spice it up by adding chili flakes to the meat mixture or a dash of paprika to the mashed potatoes.
Helpful Cooking Notes
- To ensure even cooking, cut the potatoes into uniform sizes.
- For creamier mashed potatoes, add more heavy cream or butter.
- Feel free to add more vegetables to the meat mixture for a healthier twist.