The Best Classic Shepherd's Pie Recipe

Hello, food lovers! Today, we're diving into the ultimate comfort food: a classic, hearty Shepherd's Pie. With a rich, savory meat filling and a fluffy, golden-brown mashed potato topping, this recipe is a guaranteed family favorite that's perfect for a cozy weeknight dinner.

• Prep time: 25 minutes
• Cook time: 30 minutes
• Servings: 6

Shop Key Ingredients

• High-Quality Worcestershire Sauce
• Organic Tomato Paste
• Rich Beef Broth
• Dried Thyme

Full Recipe Ingredients

For the Potato Topping:

• 2 lbs Russet potatoes, peeled and quartered
• 1/2 cup whole milk, warm
• 4 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional, for topping)

For the Meat Filling:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1.5 lbs ground lamb (or ground beef for a Cottage Pie)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 cup frozen peas

Instructions

1. Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain the potatoes completely and return them to the hot pot for a minute to evaporate any excess moisture.

1. Sauté the Vegetables: While the potatoes are boiling, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes, until softened.

1. Cook the Meat: Add the ground lamb to the skillet with the vegetables. Break it up with a spoon and cook until browned, about 5-6 minutes. Drain off any excess fat. Stir in the minced garlic, 1/2 tsp salt, and 1/2 tsp pepper and cook for another minute until fragrant.

1. Create the Filling: Sprinkle the flour over the meat mixture and stir to combine. Cook for one minute. Stir in the tomato paste, Worcestershire sauce, beef broth, and dried thyme. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken. Remove from heat and stir in the frozen peas.

1. Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer. Add the warm milk, butter, 1/2 tsp salt, and 1/4 tsp pepper. Stir until the potatoes are smooth and creamy.

1. Assemble the Pie: Preheat your oven to 400°F (200°C). If you didn't use an oven-safe skillet, transfer the meat filling to a 9x9 inch baking dish. Spoon the mashed potatoes evenly over the meat filling and spread them to the edges to seal. Use a fork to create textured peaks on the surface.

1. Bake to Perfection: Place the baking dish on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the filling is bubbly and the potato topping is beautifully golden brown. If using cheese, sprinkle it on top during the last 5 minutes of baking. Let it rest for 10 minutes before serving.