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Easy Shepherd’s Pie Recipe

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3.8 from 14 reviews

This easy Shepherd’s Pie recipe features a rich, savory ground beef or lamb filling topped with creamy mashed potatoes baked until golden. A classic comfort food made with simple ingredients and hearty vegetables, perfect for a satisfying family meal.

Ingredients

Potato Topping

  • 1 ½ pounds russet potatoes
  • 3 tablespoons unsalted butter, diced
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup milk or half-and-half
  • 1 large egg yolk

Filling

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 pound lean ground beef or ground lamb
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup less sodium beef broth or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 (10- to 12-ounce) bag frozen peas and carrots, no need to thaw

Instructions

  1. Boil the potatoes: Peel and cut potatoes into 1-inch chunks. Place in a saucepan with enough cool water to cover by 1 inch. Cover and bring to a boil over high heat. Once boiling, uncover and reduce heat to a gentle simmer. Cook until potatoes are fork tender, about 12 to 16 minutes. Drain and return to saucepan; if very moist, heat over low shaking occasionally until excess moisture evaporates, about 1 minute, then remove from heat.
  2. Mash the potatoes: Using a potato masher or wooden spoon, mash potatoes well. Scatter diced butter over top, add grated Parmesan, salt, and pepper. Stir a few times until butter mostly melts.
  3. Add milk and egg yolk: Whisk together milk and egg yolk in a small bowl or measuring cup. Stir into mashed potatoes to make a rich, fluffy topping.
  4. Prepare filling base: Coat a 9×9, 8×10, or 11×7 casserole dish with nonstick spray. Preheat oven to 400°F (200°C) and place rack in center. Heat olive oil in large skillet over medium-high heat until shimmering. Add chopped onion and cook until beginning to brown, about 3 minutes.
  5. Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking continuously for 30 seconds until fragrant.
  6. Cook meat: Add ground beef or lamb, salt, and pepper. Break meat apart and cook until browned and cooked through, about 4 minutes. Drain excess grease if needed.
  7. Add flour: Sprinkle flour over meat mixture and cook, stirring continuously, for 1 minute to remove raw flour taste.
  8. Simmer filling: Stir in broth, Worcestershire sauce, thyme sprigs, and bay leaf. Scrape bottom of pan to loosen browned bits. Bring to a boil, then reduce heat and cover to simmer gently until sauce thickens, about 10 minutes. Remove thyme and bay leaf and adjust seasoning to taste.
  9. Add vegetables: Stir frozen peas and carrots into the meat mixture.
  10. Assemble pie: Transfer meat filling to prepared casserole dish and spread evenly. Spoon mashed potatoes over the top starting at edges to create a seal to prevent bubbling. Gently spread potatoes evenly with a spatula.
  11. Bake: Place dish on a parchment-lined rimmed baking sheet to catch any spillover. Bake uncovered on center oven rack for 25 minutes, or until potato topping begins to brown.
  12. Cool and serve: Let cool at least 10 minutes before serving to set filling and topping.

Notes

  • Use lean ground beef (around 93% lean) or lamb to reduce excess grease.
  • Starting potato topping around edges helps prevent filling from bubbling over while baking.
  • Let the pie rest after baking to allow filling to thicken and make serving easier.
  • This recipe can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
  • For a richer topping, substitute milk with half-and-half or cream.

Find it online: https://lauracooks.com/easy-shepherds-pie-recipe/