Classic Shepherd's Pie

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This Shepherd's pie recipe is a comfort food classic for a reason. Rich ground beef simmered with milk, broth, and other flavorings, peas and carrots, and creamy mashed potatoes. What's not to love?

Course Main Course

Cuisine British

Keyword comfort food, ground beef, potatoes

Prep Time 20

Cook Time 55

Cooling Time 5

Total Time 1 20

Servings people

Calories 406kcal

Author Jillian Wade

Cost $11.82

Equipment

large skillet
wooden spoon
9x13-inch baking dish
large pot
potato masher
colander
rubber scraper
pastry brush

Ingredients

POTATO TOPPING:

4 medium russet potatoes peeled and cut into 2-inch pieces
3 Tablespoons unsalted butter melted
3 Tablespoons cream cheese
⅓ cup milk anything but skim
1 large egg beaten
salt and pepper to taste

FILLING:

2 Tablespoons unsalted butter
1 large yellow onion chopped
2 pounds lean ground beef defrosted
1 teaspoon salt
¼ teaspoon ground black pepper
5 Tablespoons all-purpose flour
2 Tablespoons tomato paste
1 ¾ cups low-sodium beef broth
¼ cup milk anything but skim
2 Tablespoons Worcestershire sauce
1 teaspoon dried thyme
16 ounces frozen peas and carrots

US Customary - Metric

Instructions

PREHEAT OVEN AND PREP PAN:

Move oven rack to upper-middle position and preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray; set aside.

BOIL POTATOES:

Add potatoes to large pot and enough water to cover them by 1 inch. Set the heat to high and bring potatoes to boil. When boiling, reduce heat to medium and cook until tender, about 12-18 minutes.

MAKE FILLING:

While potatoes boil, make the filling. In a large skillet over medium-high heat melt butter. Add onion and saute until opaque and starting to turn light brown around the edges, about 4-5 minutes.
Add ground beef, salt, and pepper and use a wooden spoon to break the meat up into small pieces. Cook, stirring often, until the beef is cooked through, about 8-10 minutes. Stir in flour and tomato paste and cook for 2 minutes.
Stir in beef broth, milk, Worcestershire sauce, and thyme and bring to a simmer. Once simmering, reduce heat to medium and cook until thickened, about 5-7 minutes.

FINISH POTATO TOPPING:

Drain in a colander and transfer potatoes back to pot. Add butter, cream cheese and milk. Mash until smooth, adding more milk (1 tablespoon at a time) until potatoes are thick but easily spreadable. Season potatoes with salt and pepper.

ASSEMBLE AND BAKE:

Pour meat filling into prepared baking dish and shake into an even layer. Evenly distribute peas and carrots over meat.
Using a rubber scraper, spread potatoes over peas and carrots. Use a for to make ridges over potatoes by dragging the fork lightly through the potatoes. Brush potatoes with beaten egg and bake until the meat filling is bubbly, about 15-20 minutes.
Turn on the broiled and broil for 2-5 minutes, or until the top of the potatoes are golden brown.
Cool on a wire rack for 5-10 minutes, and then serve!

Notes

Sometimes my grocery store doesn't have frozen peas and carrots. When this happens, I use a frozen vegetable medley instead (peas, carrots, string beans, and corn).

Nutrition