Description
Discover the ultimate Traditional Shepherd’s Pie recipe! Learn how to make this classic dish with savory meat, creamy mashed potatoes, and rich flavors. Perfect for a cozy meal.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup (240 ml) chopped yellow onion
- 1 lb. (450 g) 90% lean ground beef
- 2 teaspoons (10 ml) dried parsley leaves
- 1 teaspoon (5 ml) dried rosemary leaves
- 1 teaspoon (5 ml) dried thyme leaves
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) ground black pepper
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons (30 ml) all purpose flour
- 2 tablespoons (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) frozen mixed peas & carrots*
- 1/2 cup (120 ml) frozen corn kernels
- 1 ½ – 2 lb. (680 – 900 g) russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons (120 g) unsalted butter -1 stick
- 1/3 cup (80 ml) half & half
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) ground black pepper
- 1/4 cup (30 g) parmesan cheese
Instructions
- Pour the olive oil into a large pan and heat it on medium-high for a couple of minutes. Sauté the chopped onions for about 5 minutes, stirring now and then.
- Add the ground beef to the pan, breaking it up with a wooden spoon. Sprinkle in the parsley, rosemary, thyme, salt, and pepper, mixing thoroughly. Continue cooking for 6-8 minutes until the meat is nicely browned, stirring every so often.
- Mix in the Worcestershire sauce and minced garlic, stirring them in. Let it cook for an additional minute.
- Incorporate the flour and tomato paste, stirring until they are fully blended and smooth.
- Pour in the beef broth, along with the frozen peas, carrots, and corn. Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes, stirring from time to time.
- Set the meat mixture aside and preheat your oven to 400°F.
- Put the potato cubes in a large pot, cover them with water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes.
- Drain the potatoes using a colander, then return them to the pot. Allow them to sit for a minute to let any excess moisture evaporate.
- Add the butter, half & half, garlic powder, salt, and pepper to the potatoes. Mash them and stir until everything is well combined.
- Fold in the parmesan cheese, mixing it thoroughly into the potatoes.
- Transfer the meat mixture to a baking dish, spreading it evenly in the bottom. Layer the mashed potatoes on top, smoothing them out carefully.
- If the dish appears overly full, place it on a baking sheet to catch any overflow. Bake uncovered for 25-30 minutes.
- Allow the dish to cool for 15 minutes before serving.
Notes
- Try using ground turkey or chicken for a healthier twist.
- Add chopped bell peppers or mushrooms for extra flavor and nutrition.
- Use vegan butter and almond milk to make this dish dairy-free.
