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Simple Classic Shepherd’s Pie

by Laura

I can’t believe in over 10 years of blogging, I have never shared a recipe for shepherd’s pie. I have shared a shepherd’s pie soup before, but today I have a simple classic shepherd’s pie recipe.

This dish is made with simple ingredients like beef, vegetables, flour, broth, and seasonings. No canned or processed ingredients here. You can opt for instant potatoes if you’d like to make things quicker.

The broth, flour and seasonings make a flavorful gravy to coat that beef and veggies with. Parmesan cheese and garlic powder add a nice flavor to the mashed potatoes on top. This is real comfort food which is perfect right now. The other day it was colder here in Utah than it was in Alaska!

Simple Classic Shepherd's Pie | realmomkitchen.com

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Simple Classic Shepherd’s Pie


  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hr 10 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

Mashed Potatoes:

  • 1 1/22 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes ***see not
  • 1/4 cup to 1/2 cup butter
  • up to 1/3 cup half & half
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • black pepper to taste
  • 1/4 cup parmesan cheese

Beef Filling:

  • 1 cup chopped onion
  • 1 lb. ground beef -or ground lamb
  • 2 tsp dried parsley leaves
  • 1 tsp dried rosemary leaves
  • 1 tsp dried thyme leaves
  • 1 Tbsp Worcestershire sauce
  • 2 minced garlic cloves
  • 2 Tbsp flour
  • 2 Tbsp ketchup
  • 1 cup beef broth
  • 1 cup frozen peas & carrots mix
  • 1/2 cup frozen corn kernels

Instructions

  1. Place the potatoes in a large pot. Cover with water and bring to a boil. Reduce to a simmer and cook fpr 10-15 minutes until potatoes are fork tender.
  2. Drain the potatoes and let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  3. Add in the butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  4. Add the parmesan cheese to the potatoes. Stir until well combined.
  5. Preheat oven to 400 degrees.
  6. Add the onion and ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, and thyme. Stir well. Cook until the meat is browned and drain off excess grease.
  7. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  8. Add the flour. Stir until well incorporated and no clumps remain.
  9. Add the ketchup, broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  10. Set the meat mixture aside. Preheat oven to 400 degrees F.
  11. Pour the meat mixture into a 9×9 (or 7×11) 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.
  12. 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 at 400 degrees uncovered for 25-30 minutes. Cool for 15 minutes before serving. Serves 4-6.

Notes

You can sub 4 cups of leftover or instant potatoes for the potatoes, butter, and half and half.

  • Category: Beef
  • Method: Stove top and oven
  • Cuisine: Irish, American
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Recipe adapted from The Wholesome Dish.

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