Easy Shepherd’s Pie Recipe
Introduction
Shepherd’s pie is a comforting classic that combines savory meat and vegetables with creamy mashed potatoes. This easy recipe uses ground lamb or beef for a hearty meal perfect for any night of the week.
Ingredients
- 2 pounds russet potatoes (peeled and quartered)
- ½ cup milk
- ¼ cup butter
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons avocado oil or olive oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 large carrots (peeled and diced)
- 2 celery stalks (diced)
- 1½ pounds ground lamb or ground beef
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup chicken broth (or beef broth if using ground beef)
- 1½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- 1 cup frozen peas
Instructions
- Step 1: Place the peeled and quartered potatoes in a pot and cover them with cold water. Bring to a boil over high heat and cook for 13 to 15 minutes, until the potatoes are soft when pierced with a fork.
- Step 2: Drain the potatoes and return them to the pot. Add milk, butter, salt, and pepper, then mash until creamy and smooth.
- Step 3: Preheat your oven to 400°F (200°C). Heat oil in a large oven-safe sauté pan over medium heat. Add the diced onion and minced garlic, sautéing for about one minute.
- Step 4: Add the diced carrots, diced celery, and ground lamb or beef. Cook for 8 to 10 minutes, breaking up the meat with a spatula, until browned.
- Step 5: Drain excess fat from the pan. Stir in broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Simmer for about 5 minutes until the sauce thickens slightly.
- Step 6: Add frozen peas to the meat mixture and stir to combine. Turn off the heat and spread the meat mixture evenly in the pan.
- Step 7: Dollop the mashed potatoes over the meat and spread evenly to the edges. Create texture on top with a fork or spoon if desired.
- Step 8: Bake the shepherd’s pie for 25 to 30 minutes until the top is slightly golden. Optionally, broil for 1 to 2 minutes to brown the top further.
Tips & Variations
- Swap out lamb for ground beef for a more budget-friendly version.
- Add a splash of cream to the mashed potatoes for extra richness.
- Try mixing in other vegetables like corn or mushrooms with the peas.
- Use leftover roasted meat instead of fresh ground meat for a quicker assembly.
- For a vegetarian version, substitute meat with lentils or mashed mushrooms.
Storage
Store leftover shepherd’s pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. Shepherd’s pie also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make shepherd’s pie ahead of time?
Yes, you can assemble the pie a day ahead and keep it refrigerated. Bake it just before serving for the best texture and flavor.
What can I use instead of Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute it with soy sauce, balsamic vinegar, or a combination of both for a similar umami flavor.
Print
Easy Shepherd’s Pie Recipe
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
This Easy Shepherd’s Pie recipe features a hearty layer of savory ground lamb or beef cooked with aromatic vegetables and herbs, topped with creamy mashed potatoes and baked to golden perfection. Ideal for a comforting family meal, it combines simple ingredients with classic techniques for a delicious, homestyle dish.
Ingredients
Mashed Potatoes
- 2 pounds russet potatoes (peeled and quartered)
- ½ cup milk
- ¼ cup butter
- Kosher salt and freshly ground black pepper (to taste)
Meat and Vegetable Filling
- 2 tablespoons avocado oil or olive oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 large carrots (peeled and diced)
- 2 celery stalks (diced)
- 1½ pounds ground lamb or ground beef
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup chicken broth (or beef broth if using ground beef)
- 1½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- 1 cup frozen peas
Instructions
- Boil Potatoes: Place peeled and quartered potatoes in a pot and cover with cold water. Bring to a boil over high heat and cook for 13 to 15 minutes until tender when pierced with a fork.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add milk, butter, salt, and pepper, then mash until creamy and smooth.
- Prepare Filling: Preheat oven to 400°F (200°C). Heat oil in a large oven-safe sauté pan over medium heat. Add diced onion and minced garlic, sauté for 1 minute. Add diced carrots, celery, and ground meat; cook for 8 to 10 minutes until meat is browned, breaking it up with a spatula.
- Simmer Sauce: Drain excess fat from the pan. Add broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly.
- Add Peas & Flatten Mixture: Stir in frozen peas, mix well, then turn off heat. Press the meat mixture evenly into the pan to form a flat layer.
- Assemble Pie: Spoon mashed potatoes over the meat mixture, spreading evenly to the edges. Create texture on the potato surface using a fork or spoon if desired.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the top is slightly golden. Optionally, broil for 1 to 2 minutes to achieve a crispier top.
Notes
- Ground lamb adds a traditional flavor while ground beef is a great alternative.
- Use chicken broth with lamb and beef broth with ground beef for best flavor pairing.
- Broiling the top at the end adds a delightful crispy finish.
- For a richer mash, you can substitute cream for milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Shepherd’s Pie, Ground Lamb, Mashed Potato, Comfort Food, British Recipe, One Pan Dinner, Classic Dinner
