Best Classic Shepherd's Pie Recipe

1 hr 15 min6 servings

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

Adjust▾

🌐Translate

⋯

prepPreheat oven to 400°F / 200°C
2 tablespoons olive oil	Heat oil, cook onion 5 min	Pour meat into dish, top with potatoes, spread even	Bake 400°F / 200°C, 25–30 min uncovered	Cool 15 min before serving
240 ml chopped yellow onion
450 g ground beef (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
1 tablespoon Worcestershire sauce	Stir in Worcestershire & garlic, cook 1 min
2 garlic cloves, minced
2 tablespoons all-purpose flour	Stir in flour & tomato paste until smooth
2 tablespoons tomato paste
240 ml beef broth	Add broth, peas & carrots, corn; simmer 5 min
150 g frozen mixed peas & carrots
75 g frozen corn kernels
1 1/2 to 2 lb / 680 to 900 g russet potatoes, peeled and cut into 1-inch cubes	Boil potatoes until fork-tender, 10–15 min
115 g unsalted butter	Drain potatoes, 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

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.