Why make this recipe
Shepherd’s Pie is a comforting and delicious dish that brings together rich flavors and simple ingredients. This recipe is perfect for family dinners or gatherings, as it offers a warm and hearty meal that is sure to please everyone. Plus, it’s a great way to use up leftovers or incorporate more vegetables into your diet.
How to make Shepherd’s Pie
Ingredients:
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 1 lb ground beef or lamb
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp Worcestershire sauce (or soy sauce for no anchovies)
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas and carrots
- ½ cup frozen corn kernels
- 1 ½ to 2 lb russet potatoes (peeled and cut into 1 inch cubes)
- 8 tbsp unsalted butter
- ⅓ cup half and half (or heavy cream for extra creaminess)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup grated parmesan cheese
Directions:
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook until they are softened and slightly browned.
- Add the ground meat to the skillet. Break it apart with a spoon and cook with dried herbs, salt, and pepper until it is browned.
- Stir in the minced garlic and Worcestershire sauce (or soy sauce). Then, add the flour and tomato paste and mix well. Pour in the beef broth and stir until the mixture thickens.
- Add the frozen peas, carrots, and corn to the skillet. Let it simmer for about 5 minutes.
- Meanwhile, preheat your oven to 400°F (200°C). Boil the peeled and cut potatoes in a pot of salted water until they are fork-tender. Drain them and mash with butter, half and half, garlic powder, salt, pepper, and grated parmesan cheese.
- Spread the meat filling evenly in a baking dish. Top it with the prepared mashed potatoes.
- Bake in the preheated oven for 25–30 minutes or until the top is golden and bubbling.
- Let the Shepherd’s Pie rest for 10–15 minutes before serving.
How to serve Shepherd’s Pie
Serve Shepherd’s Pie hot, right from the oven. You can enjoy it as is or pair it with a simple green salad or crusty bread for a complete meal. It’s also great for leftovers!
How to store Shepherd’s Pie
If you have any leftovers, let the Shepherd’s Pie cool completely before covering it with plastic wrap or aluminum foil. You can store it in the refrigerator for up to three days. For longer storage, pack it in an airtight container and freeze it for up to three months. To reheat, simply thaw in the refrigerator overnight and warm it in the oven.
Tips to make Shepherd’s Pie
- Use a mix of ground beef and lamb for a richer flavor.
- Feel free to add more vegetables such as mushrooms or green beans for added texture and nutrition.
- For a spicier kick, add a dash of hot sauce or cayenne pepper to the meat mixture.
Variation
You can change up Shepherd’s Pie by using different types of meat or adding ingredients like cheese to the mashed potatoes for extra creaminess. Vegetarians can replace the meat with lentils or a mix of beans for a hearty alternative.
FAQs
1. Can I make Shepherd’s Pie ahead of time?
Yes! You can prepare it a day ahead, cover, and store it in the refrigerator until you’re ready to bake it.
2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add a nice sweetness and a different flavor to your Shepherd’s Pie.
3. Is Shepherd’s Pie gluten-free?
To make it gluten-free, you can use gluten-free flour and ensure that the broth and Worcestershire sauce are gluten-free as well.
Shepherd's Pie
Ingredients
For the Meat Filling
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 1 lb ground beef or lamb
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp Worcestershire sauce (or soy sauce for no anchovies)
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas and carrots
- ½ cup frozen corn kernels
For the Mashed Potatoes
- 1 ½ to 2 lb russet potatoes (peeled and cut into 1 inch cubes)
- 8 tbsp unsalted butter
- ⅓ cup half and half (or heavy cream for extra creaminess)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup grated parmesan cheese
Instructions
Preparation
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook until they are softened and slightly browned.
- Add the ground meat to the skillet. Break it apart with a spoon and cook with dried herbs, salt, and pepper until it is browned.
- Stir in the minced garlic and Worcestershire sauce (or soy sauce). Then, add the flour and tomato paste and mix well. Pour in the beef broth and stir until the mixture thickens.
Cooking
- Add the frozen peas, carrots, and corn to the skillet. Let it simmer for about 5 minutes.
- Meanwhile, preheat your oven to 400°F (200°C). Boil the peeled and cut potatoes in a pot of salted water until they are fork-tender. Drain them and mash with butter, half and half, garlic powder, salt, pepper, and grated parmesan cheese.
Assembly and Baking
- Spread the meat filling evenly in a baking dish. Top it with the prepared mashed potatoes.
- Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbling.
- Let the Shepherd’s Pie rest for 10-15 minutes before serving.