Description
This Classic Shepherd’s Pie recipe features a savory ground beef or lamb filling with aromatic vegetables and fresh herbs, topped with creamy mashed potatoes and baked until golden and bubbling. A comforting, hearty dish perfect for family dinners and gatherings.
Ingredients
For the Mashed Potatoes
- 3 pounds russet potatoes, peeled, cut into 2-inch pieces
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Filling
- 2 pounds 90/10 ground beef or ground lamb
- 1½ teaspoons kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 large carrots, peeled and finely diced
- 1 cup finely chopped fennel, from 1 small bulb
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups beef broth
- ½ teaspoon freshly cracked black pepper, plus more for serving
- 1 teaspoon finely chopped fresh thyme, plus more for serving
- 1 teaspoon finely chopped fresh rosemary
- 1 cup frozen peas
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and position the oven rack in the center for even baking.
- Cook the potatoes: Fill a large pot with salted water, add the peeled and chopped potatoes, and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15 minutes. Drain thoroughly.
- Mash the potatoes: In the same pot over medium-low heat, combine the softened butter and whole milk, stirring until the butter melts, about 2 minutes. Using a potato ricer, rice the hot potatoes directly over the butter mixture (or mash carefully), then season with garlic powder, salt, and freshly cracked black pepper to create creamy mashed potatoes. Set aside.
- Brown the meat: In a large skillet over medium-high heat, add the ground beef or lamb and season with 1 teaspoon kosher salt. Cook while breaking up the meat with a wooden spoon until fully browned, approximately 8 minutes. Drain any excess grease and transfer the meat to a plate.
- Cook the vegetables: Using the same skillet, reduce heat to medium and add the olive oil. Once hot and shimmering, add the finely chopped onion, carrots, and fennel. Season with the remaining ½ teaspoon kosher salt and cook, stirring frequently, until the vegetables soften, about 5 to 7 minutes. Add minced garlic and cook for 2 more minutes until fragrant.
- Prepare the sauce: Stir in the flour and tomato paste, cooking continuously until the tomato paste darkens, about 1 minute. Gradually pour in beef broth while stirring, then add freshly cracked black pepper, chopped thyme, and rosemary. Bring to a simmer.
- Combine filling: Return the browned meat and any juices to the skillet, add frozen peas, and simmer the mixture, stirring occasionally, until the sauce thickens and most of the liquid is absorbed, about 10 minutes.
- Assemble the pie: Transfer the meat and vegetable filling into a 9×13-inch baking dish, spreading it evenly. Top with the mashed potatoes, smoothing with the back of a spoon to create an even layer.
- Bake: Place the assembled dish in the preheated oven and bake until the filling is bubbling and the mashed potatoes turn golden brown on top, approximately 20 minutes.
- Rest and serve: Remove the shepherd’s pie from the oven, top with additional freshly cracked black pepper and fresh thyme, then let it rest for 15 minutes before serving for the best flavor and texture.
Notes
- Russet potatoes work best for fluffy mashed potatoes due to their high starch content.
- You can substitute ground lamb for beef for a more traditional shepherd’s pie flavor.
- For extra richness, add a tablespoon of cream or sour cream to the mashed potatoes.
- Leftovers reheat well in the oven or microwave and are great for next-day meals.
- To save time, you can prepare the filling a day ahead and assemble before baking.
