Best Classic Shepherd's Pie

Name: Best Classic Shepherd's Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion; 1 lb. Ground lamb - or 90% lean ground beef; 2 teaspoons dried parsley leaves; 1 teaspoon dried rosemary leaves; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 tablespoon Worcestershire sauce; 2 garlic cloves -minced; 2 tablespoons all purpose flour; 2 tablespoons tomato paste; 1 cup beef broth; 2 lb. Russet Potatoes; 1/2 tbsp. Salt; 2 tbsp. Butter, Plus More For Serving; 1 tbsp. Sour Cream; 1/4 c. Heavy Cream Or Milk; Freshly Ground Pepper, to taste; 1 cup frozen mixed peas & carrots*; 1/2 cup frozen corn kernels; 5 ounces of shredded cheddar cheese

19 steps

Prep:20minCook:50min

Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheese, mashed potatoes, and baked.

Updated at: Thu, 17 Aug 2023 00:21:36 GMT

Ingredients

6 servings

Instructions

Step 1

Make the Meat Filling and Potatoes at the same time.

Make the Meat Filling:

Step 2

Turn the broiler on to 500 ° F.

Step 3

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.

olive oil2 tablespoons

yellow onion1 cup

Step 4

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 and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Ground lamb1 lb

dried parsley leaves2 teaspoons

dried rosemary leaves1 teaspoon

dried thyme leaves1 teaspoon

salt½ teaspoon

ground black pepper½ teaspoon

Step 5

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

worcestershire sauce1 tablespoon

garlic cloves2

Step 6

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

all purpose flour2 tablespoons

tomato paste2 tablespoons

Step 7

Add the broth and bring the liquid to a boil, then reduce to simmer. Simmer for 5 -10 minutes or until the gravy thickens a bit.

beef broth1 cup

Make the Potatoes:

Step 8

Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1/2 Tablespoon salt.

russet potatoes2 lb

salt½ Tbsp

Step 9

Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat.

Step 10

Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 5 minutes, uncovered.

Step 11

Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency.

Butter2 Tbsp

Step 12

Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes. Add salt and pepper to taste.

salt½ Tbsp

sour cream1 Tbsp

Heavy Cream¼ c

freshly ground pepper

Assemble the Casserole:

Step 13

Pour the beef mixture into a 7×11 casserole dish and layer the vegetables on top of the meat mixture.

frozen mixed peas & carrots1 cup

frozen corn kernels½ cup

Step 14

Sprinkle with the shredded cheese.

cheddar cheese5 ounces

Step 15

Top with the mashed potatoes, spreading evenly and covering all the meat and cheese.

Step 16

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.

Step 17

Being that the meat is already cooked through, all that’s needed is to brown the potatoes. Carefully put your casserole dish under the broiler until the potatoes get a nice crust on top and turn golden brown. This could take up to 5-10 minutes.

Step 18

Cool for 5 minutes before serving.