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Easy Classic Shepherd’s Pie with Beef or Lamb Recipe

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4.3 from 6 reviews

  • Author: Leila
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This easy, classic Shepherd’s Pie features a hearty ground beef or lamb filling simmered with vegetables and a savory beef sauce, topped with creamy garlic mashed potatoes and baked to golden perfection. Perfect for a comforting family meal, this recipe serves eight and combines rich flavors with a satisfying texture.

Ingredients

Potatoes and Topping

  • 3 pounds russet potatoes, peeled, cut into 2-inch pieces
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Meat and Filling

  • 2 pounds 90/10 ground beef or ground lamb
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 large carrots, peeled and finely diced
  • 1 cup finely chopped fennel, from 1 small bulb
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1 teaspoon finely chopped fresh thyme, plus more for serving
  • 1 teaspoon finely chopped fresh rosemary
  • 1 cup frozen peas

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and position the rack in the center to prepare for baking the assembled pie.
  2. Cook the potatoes: In a large pot filled with salted water, add the peeled and cut potatoes. Bring to a boil over high heat and cook until the potatoes are fork-tender, approximately 15 minutes. Drain well.
  3. Mash the potatoes: Using the same pot, combine softened butter and whole milk over medium-low heat, stirring until the butter melts, about 2 minutes. Use a potato ricer to rice the hot potatoes into the butter mixture or mash them directly, taking care not to overwork. Season the mashed potatoes with granulated garlic powder, kosher salt, and freshly cracked black pepper.
  4. Brown the meat: In a large skillet over medium-high heat, add the ground beef or lamb and season with 1 teaspoon kosher salt. Cook, breaking up the meat with a wooden spoon, until fully cooked, about 8 minutes. Drain any excess grease and transfer the meat to a plate.
  5. Cook the vegetables: In the same skillet, reduce heat to medium and add the olive oil. Once shimmering, add the finely chopped onion, diced carrots, and chopped fennel. Season with remaining ½ teaspoon salt and cook, stirring frequently, until vegetables are softened, about 5 to 7 minutes. Add minced garlic and cook another 2 minutes until fragrant.
  6. Make the sauce: Stir in the flour and tomato paste, cooking while stirring until the tomato paste darkens slightly, about 1 minute. Slowly stir in the beef broth, cracked black pepper, fresh thyme, and rosemary. Bring the mixture to a simmer.
  7. Add meat and peas to sauce: Return the browned meat along with any collected juices and the frozen peas to the skillet. Simmer gently, stirring occasionally, until the sauce thickens and liquid is mostly absorbed, approximately 10 minutes.
  8. Assemble the Shepherd’s Pie: Transfer the meat and vegetable filling evenly into a 9x13-inch baking dish. Spread the prepared mashed potatoes evenly over the top, smoothing with the back of a spoon or spatula.
  9. Bake the pie: Place the dish in the preheated oven and bake until the filling is bubbling and the mashed potatoes are golden brown, about 20 minutes.
  10. Rest and serve: Remove the pie from the oven. Top with additional freshly cracked black pepper and fresh thyme. Let it cool for 15 minutes to set before serving.

Notes

  • Use russet potatoes for the best fluffy mashed potato topping.
  • Ground lamb can be substituted for beef for a more traditional Shepherd’s Pie flavor.
  • Be careful not to over-mash the potatoes to keep them light and fluffy.
  • The filling can be made a day ahead and refrigerated before assembling and baking.
  • Add a splash of Worcestershire sauce to the meat mixture for extra depth of flavor, if desired.
  • Ensure the sauce thickens properly before assembling to prevent a soggy topping.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://recipesbyleila.com/easy-classic-shepherds-pie-with-beef-or-lamb-recipe/