Don’t be intimidated, I know it’s a lot of steps but this classic Shepherd’s pie is simple to make. You can even prepare it ahead!
2 tbsp. olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 tsp. dried parsley leaves
1 tsp. dried rosemary leaves
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. Worcestershire sauce
2 garlic cloves -minced
2 tbsp. all-purpose flour
2 tbsp. 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 -about 2 large potatoes peeled and cut into 1-inch cubes
8 tbsp. unsalted butter -1 stick
1/3 cup half & half
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup parmesan cheese
HOW TO MAKE THE BEST CLASSIC SHEPHERD’S PIE
Make the Meat Filling
1. In a large skillet, add the oil and heat it over medium-high heat for 2 minutes. Then, add the onions and cook for 5 minutes while occasionally stirring.
2. Add in the ground beef or ground lamb and break it apart using a wooden spoon. Stir in the parsley, rosemary, thyme, salt, and pepper.
3. Cook for about 6 to 8 minutes or until the meat is browned. Make sure to stir occasionally.
4. Add in the Worcestershire sauce and garlic and mix until incorporated. Continue to cook for a minute.
5. Mix in the flour and pour the tomato paste over. Stir until well combined and no clumps of tomato paste remain.
6. Pour in the broth and add in the frozen peans, carrots, and frozen corn. Bring to a boil. When the liquid is boiling, simmer for 5 minutes while stirring occasionally. Set aside.
7. Meanwhile, prepare the oven. Preheat it to 400 degrees F.
Make the potato topping.
1. In a large pot, place the potatoes and pour enough water to cover them Bring to a boil, then, simmer for 10 to 15 minutes until the potatoes are fork-tender.
2. Once done, drain the potatoes in a colander and return them to the hot pot. Let the potatoes rest for a minute in the pot so the remaining liquid evaporates.
3. Then, add in the butter, half and half, garlic powder, salt, and pepper.
4 Mash the potatoes and mix until all the ingredients are incorporated
5. Sprinkle the parmesan cheese to the potatoes and stir until well combined.
Assemble the casserole.
1. Carefully pour the meat mixture into a 9 x 9-inch or 7 x 11-inch baking dish and spread evenly.
2. Scoop the mashed potatoes over the meat mixture and again spread into an even layer on top.
3. Once the baking dish looks almost full, place the dish into a rimmed baking sheet. This way the filling will not bubble over into your oven.
4. Place inside the preheated oven and bake for 15 minutes before serving.
As a substitute, you can use half cup frozen peas and a half cup of frozen sliced carrots in case you can’t find frozen mixed peas and carrots.
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