Shepherd's Pie from The Wholesome Dish
March 9, 2024 • 0 comments
Shepherd's Pie, Shepards Pie, Cottage Pie - whichever you prefer to call it - is delicious. This recipe I shared has 3 steps: making the meat mixture, mashed potato topping, and putting the two together. And it's worth it. We make ours with Grass-Finished Ground Beef, but it could also be made with Ground Lamb as would be traditional for this dish.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 lb) Ground Beef
- (2 tbs) Olive Oil
- (1 cup) Chopped Yellow Onion
- (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 tbs) Worcestershire Sauce
- (2) Garlic Cloves, minced
- (2 tbs) All-Purpose Flour
- (2 tbs) Tomato Paste
- (1 cup) Chicken Broth
- (1 cup) Frozen Mixed Peas & Carrots
- (1/2 cup) Frozen Corn Kernels
- FOR THE POTATO TOPPING:
- (1 1/2 to 2 lbs) Russet Potatoes, peeled and cut into 1-in cubes
- (1 stick) Unsalted Butter
- (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
Directions
This recipe is being shared from The Wholesome Dish. We substituted chicken broth for the beef broth, but either one works great!
MAKE THE MEAT MIXTURE.
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
MAKE THE POTATO TOPPING.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
ASSEMBLE THE CASSEROLE.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Notes
*If you can’t find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots.**Bake at 400° F. Start preheating the oven after you make the meat mixture (listed in step 6).
