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Shepherd's Pie

Truth be told, this is how I use up my leftover mashed potatoes but making them fresh works just as well. The key is getting that potato layer sealed to the edges so the filling doesn't bubble over.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

~6 servings

  • 1 1/2 lbs russet potatoes peeled and cut into 1" cubes
  • 1/2 cup half and half
  • 3 Tbsp butter
  • 1/4 cup parmesan cheese shredded
  • 1 egg yolk beaten
  • 3/4 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp fresh parsley or chives chopped for garnish
  • 1 1/2 lbs ground beef
  • 2 Tbsp olive oil
  • 2 garlic cloves minced
  • 3/4 cup yellow onion diced
  • 2 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 2 Tbsp worcestershire sauce
  • 3/4 cup beef broth
  • 1 cup frozen peas and carrots
  • 1 1/2 tsp dried parsley
  • 3/4 tsp dried rosemary
  • 3/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Boil peeled potato cubes in water for 10-15 minutes until tender.
  • Drain potatoes and return to pot. Add half and half, butter, garlic powder, salt, and pepper. Mash until smooth.
  • Stir in parmesan and egg yolk. Set aside.
  • Preheat oven to 400F.
  • Heat olive oil in skillet. Sauté onions for 5 minutes, then add garlic for 1 minute.
  • Add ground beef and seasonings. Cook 7-8 minutes until browned.
  • Add worcestershire sauce, flour, and tomato paste. Stir to combine.
  • Pour in beef broth and frozen vegetables. Simmer 5-7 minutes until sauce thickens.
  • Transfer meat mixture to 9x9 baking dish.
  • Top with mashed potatoes, spreading to edges.
  • Bake uncovered 25-30 minutes until golden brown.
  • Let cool 15-20 minutes before serving.

Notes

Seal potatoes to dish edges to prevent filling from bubbling over.
Tried this recipe?Leave a comment below & let me know!