Shepherd’s pie is a classic British dish that dates back to the 18th century. It is a comfort food that brings together layers of mashed potatoes, ground meat, vegetables, and a rich gravy. The traditional recipe calls for minced lamb, but variations with minced beef or even vegetarian options have gained popularity over the years. Shepard’s pie not only satisfies hunger but also warms the soul with its hearty and flavorful combination of ingredients.
One of the key elements of shepherd’s pie is the creamy and buttery mashed potato topping. The potatoes are mashed until smooth and then spread over the meat and vegetable filling. This layer not only adds a wonderful texture to the dish but also helps to seal in the flavors during baking. The meat is usually browned before being combined with onions, carrots, peas, and other vegetables of choice. The mixture is then enriched with a thick and savory gravy, which brings all the ingredients together.
Shepherd’s pie is a versatile dish that allows for customization based on personal preferences. Different herbs and spices can be added to elevate the flavor profile, such as rosemary, thyme, or Worcestershire sauce. Some variations include topping the pie with shredded cheese or breadcrumbs for an added crunch. Regardless of the variations, shepherd’s pie remains a timeless comfort food that is loved by many for its simplicity, heartiness, and deliciousness.
Ingredients
Meat Filling
1 lb ground beef or lamb
1 cup beef broth
1 cup frozen peas & carrots mix
1/2 cup frozen corn kernels
2 tbsp olive oil
1 cup chopped onion
2 tsp parsley
1 rsp rosemary
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
2 cloves garlic, minced
2 tbsp flour
2 tbsp tomato paste
Potato Topping
1 1/2 – 2 lbs russet potatoes, peeled and sliced 1/2 inch thick
1/3 cup 1/2 & 1/2
8 tbsp butter
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Method
Meat Filling
Heat oil in a large skillet over medium high heat then add the onions and cook for 5 minutes.
Add the ground beef (lamb) , parsley, rosemary, thyme, salt and pepper, mix well and cook until browned.
Add the Worcestershire sauce and garlic, mix well, and cook for 1 minute.
Add the flour and tomato paste and mix well.
Add the beef broth, peas and carrots, and corn.
Bring to a boil then reduce heat to low and simmer for 5 minutes stirring often, then remove from heat.
Preheat oven to 400 degrees.
Potato Topping
Add potatoes to a large pot, cover with water, bring to a boil over high heat and cook 12-15 minutes until tender.
Drain potatoes then return to the pot.
Add butter, 1/2 & 1/2, garlic powder, and salt and pepper.
Mash potatoes until nice and smooth.
Final Assembly
Pour meat mixture into a 9×9 baking dish, spreading evenly.
Top with mashed potatoes and carefully spread into an even layer. You can also pipe the potatoes onto the casserole if you like.
Bake uncovered 25-30 minutes.
Let cool 10 minutes before serving.
