Ingredients (~12 servings)
- 3 Tbsp butter
- 1 1/2 medium onions, chopped
- 1 1/2 lbs lean ground beef or lamb
- 1 tsp Italian seasoning
- 3 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp salt
- 3 cups frozen mixed vegetables
- ~4 lbs Russet potatoes, peeled and cut into quarters
- 3/4 cup heavy cream
- 6 Tbsp butter
- 4 cloves garlic, minced
- 1 tsp salt
- Black pepper to taste
- Fresh parsley for garnish (optional)
Get the Potatoes Boiling
Put the potatoes in a large pot and cover with cold water by about 2 inches; add a good pinch of salt to the water.
Bring to a boil over high heat, then reduce to medium-high and cook for ~15-20 minutes until a knife slides through easily.
Start the meat filling while these cook – the timing works out so both components finish around the same time.
Make the Meat Filling
Preheat your oven to 375F and move a rack to the top third.
In a large skillet, melt 3 Tbsp butter over medium-high heat; add the chopped onions and cook for ~5 minutes until softened.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over – about 8-10 minutes.
The meat should have some good color on it, not just gray.
Build the Gravy Base
Reduce heat to medium and stir in the Italian seasoning, tomato paste, and flour.
Cook for ~1 minute, stirring constantly – this cooks out the raw flour taste and helps the tomato paste develop.
Pour in the beef broth and Worcestershire sauce, then scrape up any browned bits from the bottom of the pan with your spoon.
Add the 1 tsp salt and let everything simmer for ~1 minute until the liquid thickens slightly.
Add the Vegetables
Stir in the frozen mixed vegetables and cook for ~5 minutes, stirring occasionally.
The vegetables will release some moisture but the mixture should still be thick enough to coat a spoon.
Prepare the Mashed Potato Topping
When the potatoes are almost tender, combine the heavy cream, 6 Tbsp butter, minced garlic, and 1 tsp salt in a small saucepan.
Warm this mixture over medium heat until the butter melts and everything is heated through – don’t let it boil.
Once the potatoes are done, drain them well and return to the pot; pour the warm cream mixture over them and mash until smooth.
The potatoes should be creamy but thick enough to spread and hold their shape.
Assemble and Bake the Shepherd’s Pie
Transfer the meat mixture to a 9×13 inch casserole dish and spread it evenly.
Spoon the mashed potatoes over the top, then use a rubber spatula to spread them to the edges.
You can rake a fork across the surface to create ridges – these will brown nicely under the broiler.
Bake uncovered for ~30 minutes until hot and bubbly around the edges.
Turn on the broiler for the last 2-3 minutes to brown the potato peaks, but watch it carefully so it doesn’t burn.
Let the shepherd’s pie rest for ~5 minutes before serving – this helps it hold together when you scoop it out.
Sprinkle with chopped fresh parsley if you want some color on top.
Shepherd’s Pie
Ingredients
Ingredients (~12 servings)
- 3 Tbsp butter
- 1 1/2 medium onions chopped
- 1 1/2 lbs lean ground beef or lamb
- 1 tsp Italian seasoning
- 3 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp salt
- 3 cups frozen mixed vegetables
- ~4 lbs Russet potatoes peeled and cut into quarters
- 3/4 cup heavy cream
- 6 Tbsp butter
- 4 cloves garlic minced
- 1 tsp salt
- Black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Place peeled, quartered potatoes in a large pot, cover with cold salted water by 2 inches, bring to a boil, then reduce heat and cook 15-20 minutes until tender.
- Preheat oven to 375F with rack in top third.
- Melt 3 Tbsp butter in a large skillet over medium-high heat, add onions and cook 5 minutes until softened.
- Add ground beef and cook 8-10 minutes, breaking up with a spoon, until browned.
- Reduce heat to medium, stir in Italian seasoning, tomato paste, and flour, cook 1 minute stirring constantly.
- Pour in beef broth and Worcestershire sauce, scraping up browned bits, add 1 tsp salt and simmer 1 minute until thickened.
- Stir in frozen vegetables and cook 5 minutes.
- When potatoes are almost done, warm heavy cream, 6 Tbsp butter, garlic, and 1 tsp salt in a small saucepan until butter melts.
- Drain cooked potatoes, return to pot, pour cream mixture over and mash until smooth.
- Transfer meat mixture to a 9×13 inch casserole dish and spread evenly.
- Spoon mashed potatoes over meat and spread to edges, rake with a fork to create ridges.
- Bake uncovered 30 minutes until bubbly.
- Broil 2-3 minutes to brown the top, watching carefully.
- Let rest 5 minutes before serving.
