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The Best Classic Shepherd's Pie

Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: dinner, Main Course
Servings: 6
Calories: 520kcal

Ingredients

Meat Filling:

  • 1.5 lbs ground beef or ground lamb 85/15
  • 1 medium yellow onion finely diced
  • 2 medium carrots diced small
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth low sodium
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme or 1/2 tsp dried
  • 1 teaspoon fresh rosemary chopped (or 1/2 tsp dried)
  • 2 tablespoons olive oil or butter
  • Salt and black pepper to taste

Mashed Potato Topping:

  • 2 lbs russet or Yukon Gold potatoes peeled and cubed
  • 4 tablespoons butter
  • 1/3 cup heavy cream or whole milk warmed
  • 1 egg yolk optional
  • Salt and white pepper to taste
  • 1/4 cup grated parmesan optional

Instructions

  • Boil potatoes in salted water 15 to 18 minutes until fork-tender. Drain. Return to hot pot 1 to 2 minutes to dry out. Mash with butter and warm cream. Season with salt and white pepper. Stir in egg yolk if using. Cover and set aside.
  • Preheat oven to 400°F (205°C).
  • Heat oil in a large skillet over medium heat. Cook onion and carrots 6 to 8 minutes until softened. Add garlic, cook 1 minute.
  • Add tomato paste. Cook 2 minutes, stirring, until it darkens slightly.
  • Increase heat to medium-high. Add ground meat. Cook, breaking apart, until fully browned. Drain excess fat if needed.
  • Sprinkle flour over meat mixture. Stir and cook 1 to 2 minutes.
  • Add Worcestershire sauce, beef broth, thyme, and rosemary. Bring to a simmer. Cook uncovered 10 to 12 minutes until the gravy is thick and coats the meat. Stir in peas. Taste and season well.
  • Transfer filling to a 9x13 baking dish. Spread mashed potatoes over the top, sealing to the edges. Fork the surface to create ridges. Sprinkle with parmesan if using.
  • Bake 25 to 30 minutes until the topping is golden and the filling is bubbling at the edges. Broil 2 to 3 minutes if you want a deeper golden top.
  • Rest 5 to 10 minutes before serving.

Notes

  • The filling must be thick before going into the dish — thin filling bubbles through the potato topping.
  • Warm cream, not cold, for smooth mash.
  • Lamb makes this more traditional; beef is equally good and more widely available.
  • Assembles up to 2 days ahead. Freezes up to 3 months.
  • Leftovers keep in the fridge for 4 days and reheat beautifully.