Ingredients
Meat and Vegetables
- 1 lb. ground beef or ground lamb
- ½ cup diced onion
- 1 ½ teaspoons minced fresh garlic
- 1 lb. frozen peas and carrots
Herbs and Seasonings
- 1 ½ teaspoons minced fresh rosemary (or ½ teaspoon dried rosemary leaves)
- 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme leaves)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 ounces (about 5 tablespoons) tomato paste
- 1 tablespoon Worcestershire sauce
Other Ingredients
- 1 tablespoon salted butter
- 1 cup beef broth
- 4 to 5 cups mashed potatoes (or enough to cover the top of your dish) (I use 2 containers of refrigerated store-bought mashed potatoes, 24 ounces each)
- Optional garnish: chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 300°F and spray a 2-quart (8- or 9-inch square) baking dish with cooking spray, then set aside.
- Sauté Aromatics: Melt the salted butter in a large skillet over medium-high heat. Add diced onion and cook about 5 minutes until soft and translucent. Add minced garlic and cook for 1 more minute to release its flavor.
- Cook Meat: Add ground beef or lamb to the skillet along with minced rosemary, fresh thyme, kosher salt, and black pepper. Cook over medium heat until meat is no longer pink, stirring and breaking it up as it cooks. Drain off excess fat from the skillet.
- Combine Filling: Stir in tomato paste, beef broth, Worcestershire sauce, and frozen peas and carrots. Cook over low heat, stirring, until everything is well combined and heated through.
- Assemble Pie: Transfer the meat and vegetable mixture to the prepared baking dish. Spread mashed potatoes evenly over the top, starting from edges and working toward the center to fully cover the filling.
- Create Potato Texture (Optional): Using a fork or the back of a spoon, drag across the mashed potatoes to make ridges or swoops, which will help with browning.
- Bake Covered: Cover the dish with a piece of foil sprayed with cooking spray. Bake at 300°F for 25 minutes or until the filling is hot.
- Bake Uncovered: Increase oven temperature to 425°F, remove the foil, and bake for an additional 10 minutes or until the mashed potatoes begin to brown on top.
- Rest and Serve: Let the Shepherd’s Pie rest for 10 to 15 minutes before garnishing with chopped fresh parsley and serving.
Notes
- You can substitute ground lamb for beef for a more traditional flavor.
- Use fresh or dried herbs as available; fresh herbs provide a brighter flavor.
- Store-bought mashed potatoes are a convenient shortcut, but homemade mashed potatoes also work beautifully.
- For a dairy-free version, substitute butter with olive oil or a vegan butter alternative.
- Allowing the pie to rest before serving lets the filling set, making it easier to serve.
- Leftovers keep well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
