Best Classic Shepherd's Pie Recipe

6 servings

1 hr 15 min

Ground beef and vegetable filling topped with creamy mashed potatoes, baked until golden.

prepPreheat oven to 400°F / 200°C
30 ml olive oil	Heat oil, cook onion 5 min	Spread meat into dish, top with potatoes, bake 400°F / 200°C, 25–30 min	Cool 15 min before serving
150 g chopped yellow onion	Heat oil, cook onion 5 min
450 g ground beef (90% lean, or ground lamb)	Add beef, herbs & spices, cook 6–8 min until browned
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
15 ml Worcestershire sauce	Stir in Worcestershire & garlic, cook 1 min
2 garlic cloves, minced	Stir in Worcestershire & garlic, cook 1 min
15 g all-purpose flour	Add flour & tomato paste, stir until smooth
30 g tomato paste	Add flour & tomato paste, stir until smooth
240 ml beef broth	Add broth, bring to boil, simmer 5 min
150 g frozen mixed peas & carrots	Stir in peas, carrots & corn, simmer 5 min
75 g frozen corn kernels	Stir in peas, carrots & corn, simmer 5 min
1 1/2–2 lb / 680–900 g russet potatoes, peeled and cut into 1-inch cubes	Boil potatoes 10–15 min until fork-tender
115 g unsalted butter	Drain, rest 1 min, mash with butter, cream & seasonings
80 ml half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
25 g parmesan cheese

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