Description
A hearty and comforting classic, this Shepherds Pie features a rich, savory ground beef and vegetable filling topped with a creamy mashed potato crust. It’s an ideal family dinner that evokes warmth and cherished memories.
Ingredients
Scale
- 2.5 pounds Russet potatoes, peeled and quartered
- 1/2 cup heavy/whipping cream, warmed
- 1/4 cup (1/2 stick) butter, softened (for potato topping)
- 1 teaspoon salt, divided (for potato topping)
- 2 tablespoons butter (for beef filling)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (for beef filling), plus more to taste
- 2 cups frozen mixed vegetables, thawed
- Freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the potato topping: Peel and quarter the potatoes. Place in a large pot, cover with cold water, and add 1/2 teaspoon salt.
- Bring potatoes to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until fork-tender. Drain thoroughly and let steam escape.
- Return hot potatoes to the empty pot. Add 1/4 cup butter and warm 1/2 cup heavy/whipping cream. Mash until smooth and creamy. Season with the remaining 1/2 teaspoon salt for the topping. Set aside.
- Prepare the beef filling: In a large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add chopped onion and sauté for 5-7 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant.
- Push vegetables to one side, add 1 pound lean ground beef to the open space. Brown thoroughly, breaking up the meat, until no longer pink. Drain excess fat. Stir beef and vegetables together.
- Stir in 2 tablespoons tomato paste and cook for 2-3 minutes. Sprinkle in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring to coat.
- Slowly pour in 1 cup beef broth, stirring vigorously to prevent lumps. Add 1 tablespoon Worcestershire sauce and 1/2 teaspoon Italian seasoning. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until thickened.
- Stir in 2 cups thawed frozen mixed vegetables. Cook for a few more minutes until heated through. Taste and season the filling generously with 1/2 teaspoon salt and freshly ground black pepper.
- Assemble the Shepherds Pie: Preheat oven to 375°F (190°C). Spoon the beef filling evenly into a 9×13-inch oven-safe baking dish.
- Gently spoon the mashed potato topping over the beef filling, spreading evenly to cover completely. Create decorative ridges with a fork.
- Bake: Carefully place the assembled Shepherds Pie in the preheated oven. Bake for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown.
- Rest and Serve: Remove from the oven and let rest for 10-15 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- For an authentic Shepherds Pie, use ground lamb instead of beef.
- Add grated cheese to the potato topping for extra richness.
- The resting time after baking is crucial for easier scooping and better flavor.
- Serve with a side salad or steamed vegetables for a complete meal.
- Prep Time: 25 Minutes
- Cook Time: 50 Minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving (approx. 1/8 of pie)
- Calories: Approximately 450-550 kcal (estimates vary)
- Sugar: Approximately 5-8g
- Sodium: Approximately 600-800mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 3-5g
- Protein: Approximately 25-30g
- Cholesterol: Approximately 90-110mg