Description
A classic Shepherd's Pie recipe featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. This hearty, comforting dish is perfect for family dinners and serves six.
Ingredients
Meat Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground lamb)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- ½ teaspoon dried thyme
- Salt and pepper (to taste)
Mashed Potatoes
- 2 pounds Russet potatoes (peeled and chopped into 1-inch cubes)
- ¼ cup unsalted butter
- ½ cup warm milk
- Salt and black pepper (to taste)
Instructions
- Prepare the Mashed Potatoes: Place the peeled and chopped potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes, then drain thoroughly. While still hot, mash the potatoes with the unsalted butter and warm milk until smooth. Season with salt and black pepper to taste. Set aside.
- Preheat Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the assembled pie.
- Cook the Meat Filling: Heat olive oil in a large pan over medium-high heat. Add the ground beef, diced onion, and minced garlic and cook for 5 to 6 minutes until the meat is browned and the onions are softened.
- Add Vegetables: Stir in the frozen mixed vegetables and cook for an additional 2 minutes until warmed through.
- Thicken the Filling: Reduce heat to medium and stir in tomato paste and all-purpose flour, mixing until evenly combined with the meat and vegetables.
- Add Liquids and Seasonings: Pour in beef broth, Worcestershire sauce, and sprinkle dried thyme. Bring the mixture to a boil, then reduce to a simmer and cook for 1 to 2 minutes until the sauce thickens. Season with salt and pepper to taste.
- Assemble the Shepherd’s Pie: Transfer the meat mixture evenly into a 9x13 baking dish. Spoon the mashed potatoes on top, spreading them out in an even layer over the filling.
- Bake: Place the dish in the preheated oven and bake uncovered for 30 minutes or until hot and bubbly. To achieve a golden brown top, broil the pie for a few minutes on the upper rack, watching carefully to avoid burning.
Notes
- Using lean ground beef or lamb helps reduce excess fat in the filling.
- For a creamier mashed potato topping, warm the milk before mixing.
- Broiling at the end adds a nice golden, slightly crispy finish to the mashed potatoes.
- Feel free to customize the mixed vegetables to your liking or what you have on hand.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
