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Shepherd’s Pie

A traditional shepherd's pie featuring a rich meat filling topped with creamy, buttery mashed potatoes, perfect for comfort meals and family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: British, Irish
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Meat Filling
  • 2 tbsp oil (vegetable or olive oil) Use olive oil for richer flavor, or avocado oil for higher smoke point.
  • 1 cup chopped yellow onion
  • 2 lb ground beef (or lamb for a traditional shepherd’s pie)
  • 1 tbsp minced garlic For the meat
  • 3 tsp dried parsley
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1.5 tsp salt For the meat
  • 0.5 tsp black pepper For the meat
  • 3 tbsp all-purpose flour To thicken the sauce
  • 3 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato ketchup
  • 2 tbsp tomato paste
  • 1.5 cups beef broth Or bullion dissolved in water.
  • 1 can corn (8.75 oz), drained
  • 1 can carrots (14.5 oz), drained
For the Mashed Potatoes
  • 4 large russet potatoes (about 2–2½ lb total) Use russet potatoes for fluffy mash.
  • 1 stick salted butter (½ cup)
  • 2 tsp garlic For the potatoes; can be minced or garlic powder.
  • 1 tsp salt For the potatoes
  • 0.5 tsp black pepper For the potatoes
  • 0.5 cup half & half Swap Greek yogurt for half for lower calories.

Method
 

Prepare the Potatoes
  1. Peel and cut potatoes into even chunks. Place in a pot and cover with cold water. Add a pinch of salt.
  2. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well.
  3. Return potatoes to the warm pot. Add butter, garlic, salt, black pepper, and half & half. Mash to your desired texture. Keep warm.
Cook the Meat Filling
  1. Preheat oven to 400°F (200°C). Heat oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent, about 4 minutes.
  2. Add ground beef (or lamb). Break up and brown until no longer pink. Drain excess fat if necessary.
  3. Stir in minced garlic, dried parsley, dried sage, dried rosemary, salt, and black pepper. Cook for 1 minute until aromatic.
  4. Sprinkle flour over the meat and stir to coat. Cook for 1–2 minutes.
  5. Stir in Worcestershire sauce, balsamic vinegar, tomato ketchup, and tomato paste. Slowly add beef broth while stirring to deglaze.
  6. Simmer the mixture until thickened, about 4–6 minutes. Fold in drained corn and carrots; heat through. Taste and adjust seasoning.
Assembly and Baking
  1. Spoon the meat filling into a baking dish, spreading evenly.
  2. Top with mashed potatoes, smoothing with a spatula or creating peaks with a fork for browning.
  3. Bake uncovered at 400°F (200°C) for 20–25 minutes until lightly golden. Broil for 2–3 minutes for a crisp top if desired.
  4. Let rest for 10 minutes before serving.

Notes

Cool leftovers within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat portions in the microwave or the whole dish at 350°F covered with foil.