Classic Shepherd’s Pie
Shepherd’s Pie is the ultimate comfort food, a warm and hearty dish perfect for those chilly evenings. With a delicious layer of creamy mashed potatoes over a savory beef and vegetable filling, it's a classic that never goes out of style.
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Ingredients for Classic Shepherd’s Pie
Ground beef forms the hearty base of the pie, providing rich, meaty flavors. Onion and garlic bring in aromatic depth, essential for building the savory profile. Carrots, peas, and corn add color, texture, and a touch of sweetness, balancing the dish. The tomato paste adds a concentrated tangy richness, while beef broth keeps everything moist and flavorful. A dash of Worcestershire sauce enhances the umami notes, and thyme and rosemary contribute earthy, fragrant undertones. Finally, potatoes mashed with milk and butter create that irresistible creamy topping.
Classic Shepherd’s Pie Tips & Tricks
- For an extra crispy topping, broil the pie for the last 2-3 minutes.
- If you prefer a leaner pie, swap ground beef for ground turkey or chicken.
- Leftovers can be frozen for up to a month. Just reheat directly from frozen.
Serving Ideas for Classic Shepherd’s Pie
Shepherd’s Pie is a meal in itself, but you can serve it alongside a fresh green salad or steamed green beans for a lighter contrast. A crusty bread roll can also be a great accompaniment to mop up any extra gravy.
Frequently Asked Questions
- Can I use instant mashed potatoes?
- Yes, if you're short on time, instant mashed potatoes work as a quick alternative.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I make this dish vegetarian?
- Absolutely! Substitute the beef with lentils or a plant-based ground meat alternative.
Classic Shepherd’s Pie Recipe Walkthrough
Start by preheating your oven to 375°F (190°C). While you're at it, grab a large skillet and place it over medium heat. Toss in the ground beef and cook until it’s nice and browned. You'll want to drain any excess fat afterward and set the beef aside for later.
Now, in the same skillet, add your chopped onions and minced garlic. Sauté these until the onions turn translucent. This should only take a few minutes. Next, toss in the diced carrots, peas, and corn. Cook these veggies until they’re tender, which usually takes about 5 minutes.
Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and a pinch of salt and pepper. Mix everything well, and then return the browned beef to the skillet. Let this simmer for about 10 minutes, allowing all those flavors to meld beautifully.
While the beef mixture is simmering, get those potatoes boiling. Place them in a large pot of water, bring it to a boil, and cook until they’re tender, about 15 minutes. Drain them well and then mash with milk and butter until creamy. Season with salt and pepper to taste.
Transfer the beef and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top, smoothing it out with a spatula. Pop it into your preheated oven and bake for 25-30 minutes, or until the top is a lovely golden brown. Let it cool slightly before serving.
Why This Classic Shepherd’s Pie Works
- Easy to prepare with simple, everyday ingredients.
- Great for meal prepping and reheats beautifully.
- Perfect for feeding a crowd or enjoying leftovers.
- Customizable — swap veggies or adjust seasonings to your taste.
Ingredients
- 1 1/2 lbs ground beef
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn kernels
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 4 cups potatoes, peeled and cubed
- 1/4 cup milk
- 4 tbsp butter
- Salt and pepper to taste
Step-by-step Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large skillet, cook the ground beef over medium heat until browned.
- 3. Drain excess fat and set the beef aside.
- 4. In the same skillet, add onions and garlic, sauté until onions are translucent.
- 5. Add carrots, peas, and corn, cooking until tender.
- 6. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- 7. Return the beef to the skillet, mix well, and let simmer for 10 minutes.
- 8. In a large pot, boil potatoes until tender, about 15 minutes.
- 9. Drain and mash potatoes with milk, butter, salt, and pepper until creamy.
- 10. Transfer beef and vegetable mixture to a baking dish and spread mashed potatoes evenly on top.
- 11. Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown.
- 12. Let cool slightly before serving.