Homemade Shepherd's Pie (Print-Friendly Version)
A classic comfort food with seasoned meat, vegetables, and creamy mashed potatoes baked to golden perfection.
# Ingredients:
→ Meat Filling
01 -
1 lb ground beef or ground lamb
02 -
1 tbsp olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
2 carrots, diced
06 -
1/2 cup frozen peas
07 -
1/2 cup frozen corn
08 -
2 tbsp tomato paste
09 -
1 tbsp Worcestershire sauce
10 -
1 tsp dried thyme
11 -
1/2 tsp salt
12 -
1/2 tsp black pepper
13 -
1 1/2 cups beef broth
14 -
1 tbsp flour or cornstarch (to thicken)
→ Mashed Potato Topping
15 -
2 lbs potatoes, peeled & cubed
16 -
4 tbsp butter
17 -
1/2 cup milk (or heavy cream)
18 -
1/2 cup shredded cheddar cheese (optional)
19 -
1/2 tsp salt
20 -
1/4 tsp black pepper
# Steps:
01 -
Boil potatoes in a large pot of salted water for 15-20 minutes until fork-tender. Drain and mash with butter, milk, salt, and pepper until smooth. Stir in cheddar cheese for extra flavor (optional). Set aside.
02 -
Heat olive oil in a skillet over medium heat. Add onion and carrots, sautéing for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Add ground beef or lamb, cooking until browned. Drain excess fat if needed. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Sprinkle flour over the meat and mix well. Pour in beef broth and let simmer for 5 minutes until slightly thickened. Stir in peas and corn, then remove from heat.
03 -
Preheat oven to 400°F (200°C). Spread the meat filling evenly in a 9×13-inch baking dish. Spoon mashed potatoes on top and spread evenly. Use a fork to create a textured pattern (helps with browning).
04 -
Bake for 20-25 minutes, until the top is golden brown. Broil for 2-3 minutes for extra crispiness.
05 -
Let rest for 5 minutes, then serve warm!
# Notes & Tips:
01 -
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.