Best Classic Shepherd's Pie Recipe

6 servings

1 hr 15 min

A layered casserole of seasoned ground beef and vegetables topped with creamy mashed potatoes, baked until golden.

prepPreheat oven to 400°F / 200°C
2 tablespoons olive oil	Heat oil, cook onion 5 min	Spread meat in dish, top with potatoes	Bake 400°F / 200°C, 25–30 min; cool 15 min
1 cup / 240 ml chopped yellow onion	Heat oil, cook onion 5 min
1 lb / 450 g ground beef (or ground lamb)	Add beef, herbs & spices, cook 6–8 min
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
1 tablespoon Worcestershire sauce	Stir in Worcestershire & garlic, cook 1 min
2 garlic cloves, minced	Stir in Worcestershire & garlic, cook 1 min
2 tablespoons all purpose flour	Add flour & tomato paste, stir until smooth
2 tablespoons tomato paste	Add flour & tomato paste, stir until smooth
1 cup / 240 ml beef broth	Add broth, peas & carrots, corn; simmer 5 min
1 cup / 150 g frozen mixed peas & carrots
1/2 cup / 75 g frozen corn kernels
1 1/2 to 2 lb / 680–900 g russet potatoes, peeled and cut into 1 inch cubes	Boil potatoes until fork tender, 10–15 min
8 tablespoons / 115 g unsalted butter	Drain, rest 1 min, mash with butter & cream
1/3 cup / 80 ml half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup / 25 g parmesan cheese

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