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Shepherd’s Pie

Shepherd’s Pie

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT55M
    40 Minutes
  • Yield:
    6 Servings
On a cool rainy day, a good Shepherd’s pie is a one stop shop, transporting you to the grassy lands of the UK while warming you up as the most comforting of comfort foods. Oh, so good.
Ingredients
  • Olive Oil
  • 1 pound ground lamb or beef (or a combination)
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • ½ pound cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped flat-leaf parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and quartered
  • 6 tablespoons butter, room temperature
  • ½ cup milk or half-and-half
  • ½ cup shredded sharp Cheddar cheese
  • Salt and freshly ground black pepper
  • Olive Oil
  • 453.59g ground lamb or beef (or a combination)
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 226.8g cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 12.78g tomato paste
  • 236.59ml beef broth
  • 12.78g Worcestershire sauce
  • 4.26g chopped fresh thyme
  • 12.78g chopped flat-leaf parsley
  • 236.59ml frozen peas
  • 907.18g russet potatoes, peeled and quartered
  • 76.68g butter, room temperature
  • 118.29ml milk or half-and-half
  • 118.29ml shredded sharp Cheddar cheese
  • Salt and freshly ground black pepper

On a cool rainy day, a good Shepherd’s pie is a one stop shop, transporting you to the grassy lands of the UK while warming you up as the most comforting of comfort foods. Oh, so good.

Preparation
STEP 1

Preheat oven to 375°F.

STEP 2

Heat a large frying pan over medium-high heat and coat lightly with oil. Add lamb or beef and season with salt and pepper. Cook until browned.

STEP 3

Add onion, carrot, mushrooms and garlic and season lightly. Stir occasionally until vegetables release liquid. Cook until liquid evaporates. Add tomato paste and mix.

STEP 4

Add broth, Worcestershire sauce, and thyme. Cook until slightly reduced. Add parsley and peas and adjust seasoning to taste.

STEP 5

Meanwhile, cook potatoes in a large pot of boiling water until tender. About 20-25 minutes.

STEP 6

Drain, return to pan and let sit for 2-3 minutes to release steam. Mash to desired consistency. Stir in butter, milk and cheese. Season to taste with salt and pepper.

STEP 7

Pour meat mixture into a large, deep-dish pie pan or 2-quart casserole dish. Spread mashed potatoes over top. Bake, uncovered, for 30-35 minutes, until browned and bubbling. Let sit a few minutes before serving.

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