Classic Shepherd's Pie with Beef and Mashed Potatoes
A savory filling of ground beef, vegetables, and herb gravy under a layer of creamy Parmesan mashed potatoes, baked until golden.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 1 lb ground beef 90% lean, or ground lamb
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- 2 lb russet potatoes peeled and cut into 1-inch cubes
- 6 tbsp unsalted butter
- ⅓ cup half-and-half
- ½ tsp garlic powder
- ½ tsp salt for the potatoes
- ¼ tsp black pepper for the potatoes
- ¼ cup grated Parmesan cheese
Instructions
Cooking
- Preheat the oven to 400°F (200°C). Have a deep 9x13-inch baking dish ready.
- Heat the olive oil in a large, deep skillet over medium-high heat. Cook the onion for about 5 minutes, until soft.
- Add the ground beef, parsley, rosemary, thyme, salt, and pepper. Cook for 6 to 8 minutes, breaking up the meat, until browned.
- Stir in the Worcestershire sauce and garlic and cook for 1 minute. Add the flour and tomato paste and stir for about 1 minute so no lumps remain.
- Pour in the beef broth and add the peas, carrots, and corn. Bring to a boil, then simmer for 5 minutes, until thick.
- While the filling simmers, boil the potatoes in salted water for 10 to 15 minutes, until very tender.
- Drain the potatoes and return them to the hot pot for a minute to steam off moisture. Mash with the butter, half-and-half, garlic powder, salt, pepper, and Parmesan until smooth.
- Spread the meat filling in the baking dish. Spoon the mashed potatoes on top, spread to the edges, and make ridges with a fork. Set the dish on a baking sheet.
- Bake uncovered for 25 to 30 minutes, until the edges bubble and the top is golden. Rest for 15 minutes before serving.
Notes
Nutrition values are an estimate per serving. Beef makes this technically a cottage pie; ground lamb is the traditional shepherd's pie meat. Ground meat should reach 160°F. Store leftovers in shallow containers in the refrigerator for 3 to 4 days and reheat to 165°F.