Description
A warm and satisfying shepherd’s pie featuring a hearty meat filling topped with fluffy mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef (or ground lamb)
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels
- 1 1/2 – 2 lb. russet potatoes (peeled and cut into 1 inch cubes)
- 8 tablespoons unsalted butter
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (for mash)
- 1/4 teaspoon ground black pepper (for mash)
- 1/4 cup Parmesan cheese
Instructions
- Heat oil in a large skillet over medium-high heat and add chopped onion; cook until soft and translucent, about 5 minutes.
- Add ground beef (or lamb) to the pan and brown, breaking it up with a spoon, until no pink remains, about 6 to 8 minutes.
- Stir in minced garlic, dried parsley, rosemary, thyme, salt, and pepper and cook for 30 seconds until fragrant.
- Sprinkle the flour over the meat and stir well to coat; cook for 1 minute.
- Add tomato paste, Worcestershire sauce, and beef broth; stir and simmer until thickened, about 3 to 5 minutes.
- Stir in frozen peas and carrots and frozen corn, cook for 1 to 2 minutes until heated through, then remove from heat.
- Meanwhile, place cubed potatoes in a pot, cover with cold water and a pinch of salt, bring to a boil and simmer until fork tender, about 12 to 15 minutes.
- Drain potatoes well, return to the pot, add butter, half & half, garlic powder, salt and pepper, and mash until smooth and fluffy; stir in Parmesan.
- Preheat oven to 400°F. Spoon the meat filling into a 9×9 or similar ovenproof dish, spread the potato mash over the top, and rough up the surface with a fork.
- Bake until the top is golden and the filling bubbles at the edges, about 20 to 25 minutes; broil for 1 to 2 minutes if more color is desired.
Notes
For a lighter option, reduce the amount of butter or substitute the half-and-half for low-fat milk. Use russet potatoes for fluffiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg