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Classic Shepherd's Pie with ground beef, mashed potatoes, carrots, and peas.

Classic Shepherd's Pie

A comforting bake of savory meat and vegetables topped with creamy mashed potatoes, perfect for a cozy night in.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound Ground lamb or beef Use 1 to 1.25 pounds.
  • 2 pounds Potatoes (Russets or Yukon Golds) For the mash topping.
  • 1 medium Onion, diced
  • 2 medium Carrots, diced
  • 2 cloves Garlic, minced
  • 1 cup Peas, frozen or fresh Add at the end.
Flavor Boosters
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tomato paste
  • 1 teaspoon Dried thyme Season filling.
  • to taste Salt and pepper
Liquids and Fats
  • 1 cup Beef broth
  • 1/2 cup Milk or cream Warm for better mixing.
  • 4 tablespoons Butter For creamy mash.
  • 1 tablespoon Oil For cooking the filling.
Thickener
  • 1 tablespoon Flour or cornstarch For thickening the meat sauce.
Optional Extras
  • 1 cup Shredded cheddar For mixing into the mash.
  • to taste Fresh herbs like parsley or rosemary Optional garnish.

Method
 

Build the savory filling
  1. Heat a large skillet over medium heat and add oil.
  2. Add diced onion and carrot with a pinch of salt, and let soften.
  3. Stir in minced garlic. Push veggies to the side and add ground lamb or beef.
  4. Cook until browned and crumbled, draining excess fat if needed.
  5. Season with salt, pepper, thyme, and Worcestershire sauce.
  6. Add flour, stirring for a minute to thicken.
  7. Pour in beef broth and tomato paste, simmering until glossy and thick.
  8. Gently fold in peas at the end.
Make the creamy mash
  1. Boil peeled potatoes in salted water until fork tender.
  2. Drain and return to hot pot to steam off moisture.
  3. Add butter, warm milk or cream, and season with salt and pepper.
  4. Mash until smooth and fluffy, adding cheddar if desired.
Assemble and bake
  1. Spoon the meat filling into a baking dish.
  2. Top with dollops of mashed potatoes and spread gently to seal.
  3. Rough up the surface with a fork for crunchy edges.
  4. Bake at 400°F (200°C) until golden (20-25 minutes).
  5. Let it rest for 10 minutes before serving.

Notes

For extra flavor, brush the mash with melted butter before baking. Can be refrigerated up to 24 hours or frozen for up to 3 months.