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A classic comfort food dish featuring ground beef or lamb cooked with vegetables in savory gravy, topped with cheesy mashed potatoes, and baked to golden perfection.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef or ground lamb
  • 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
  • 2 garlic cloves, minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas and carrots (thawed and drained if needed)
  • 1/2 cup frozen corn kernels
  • 1 ½ to 2 lb. russet potatoes (about 2 large), peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter (1 stick)
  • 1/3 cup half and half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Instructions

  1. Heat olive oil in a large skillet over medium-high heat; add chopped yellow onion and cook until soft, about 5 minutes.
  2. Add ground beef or lamb; break it up with a spoon; sprinkle in dried parsley, rosemary, thyme, salt, and pepper; cook until browned, about 6–8 minutes.
  3. Add Worcestershire sauce and minced garlic; cook about 1 minute.
  4. Sprinkle in all-purpose flour and tomato paste; stir until fully combined with no lumps.
  5. Thaw and drain frozen peas, carrots, and corn if needed; pour in beef broth and add the frozen vegetables; bring to a boil, reduce heat, and simmer about 5 minutes until thickened.
  6. Remove the meat filling from heat and preheat the oven to 400°F (200°C).
  7. Place peeled, 1-inch cubed potatoes in a large pot; cover with water; bring to a boil; then simmer until fork-tender, about 10–15 minutes.
  8. Drain potatoes; return to the hot pot and let sit 1–2 minutes to evaporate excess water.
  9. Add butter, half & half, garlic powder, salt, and pepper to the potatoes; mash until smooth.
  10. Stir in Parmesan cheese until melted and combined.
  11. Spread the meat filling evenly into a 9×9- or 7×11-inch baking dish.
  12. Spoon the mashed potatoes over the filling and smooth into an even layer.
  13. If the dish looks overly full, set it on a rimmed baking sheet to catch any overflow.
  14. Bake uncovered at 400°F (200°C) for 25–30 minutes until bubbly and the potato top is golden brown.
  15. Let the shepherd’s pie rest for 15 minutes before serving.

Notes

Use russet potatoes for fluffy mashed potatoes that brown beautifully., Drain potatoes well and let them sit in the hot pot to evaporate excess water to keep topping from being watery., Do not overmix mashed potatoes to keep them light and fluffy., If the meat filling is too thin, simmer longer to reduce or add more flour mixed with cold broth before simmering., Always place baking dish on rimmed sheet pan to catch drips and protect oven., Rest the pie for 15 minutes after baking to help gravy thicken and make slicing easier., Substitute cheddar cheese for Parmesan or add cream or sour cream for richer mashed potatoes., For fresh vegetables, sauté briefly with onions before adding meat for better flavor and texture., Ground beef or lamb can be used; turkey, chicken, or pork are also options with adjustments., Vegetarian versions can use lentils, mushrooms, or plant-based crumbles with seasoning adjustments., The assembled dish can be refrigerated up to 3 days before baking; bring to room temp before baking., Freeze assembled dish for 2-3 months in a freezer-safe dish; thaw overnight before baking or bake longer from frozen., Reheat leftovers in microwave or oven; oven reheat with foil to keep moist, remove foil to crisp topping.

Nutrition

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