I must confess, I was a bit wary at first since I’ve always thought of Shepherd’s Pie as a rather elaborate dish. But as it turns out, it’s quite easy to make! With just a handful of simple ingredients like russet potatoes, hearty ground lamb or beef, a few vegetables, and those glorious herbs, the meal was ready in no time. The preparation took merely 20 minutes, and once in the oven, I was free to share some precious moments with my family while the aroma of rosemary and thyme wafting through the house made our tummies rumble in anticipation.
It’s incredible how food can create memories, right? The expression on my little one’s face when he took that first bite was priceless, and our dinner conversations carried on to the tune of clinking plates, laughter, and contented sighs. Everyone enjoyed the crispy top of the mashed potatoes paired with the savory meat filling. And let me not forget to mention—it’s a well-balanced meal with a good serving of veggies hidden beneath those creamy potatoes.
Since that dinner, Shepherd’s Pie has become our go-to dish for a warming and flavorful family meal. It’s simple, yet it offers such a great reward: smiles and full bellies. Now, if you’re ready to impress your own family or friends at the next gathering, why not try making this delightful Shepherd’s Pie? Trust me, this recipe is bound to create the coziest of evenings.
How to Make Shepherd’s Pie
Click here to get printable version
Ingredients:
- 2 pounds russet potatoes (peeled and quartered)
- ½ cup milk
- ¼ cup butter
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil or avocado oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 2 large carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1½ pounds ground lamb or beef
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth (or beef broth if using ground beef)
- 1½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- 1 cup frozen peas
Directions:
- Begin by placing the quartered potatoes into a large pot and making sure they’re fully submerged in cold water. Heat them over high until the water boils. Allow them to cook for around 13 to 15 minutes until you can easily pierce them with a fork.
- After draining the potatoes, return them to the pot. Add milk and butter, then season with salt and pepper. Mash everything until you get a smooth and creamy consistency.
- Warm up your oven to 400°F. In a large oven-safe skillet, heat olive oil over medium. Add chopped onion and minced garlic, cooking them for a minute. Introduce the carrots and celery, letting them cook for an additional 2 minutes.
- Add in the ground lamb or beef, cooking for 8 to 10 minutes until the meat is thoroughly browned. Make sure to break it apart as it cooks. Remove any excess fat from the skillet afterwards.
- To the browned meat, mix in chicken or beef broth, tomato paste, Worcestershire sauce, along with rosemary, thyme, salt, and pepper. Let the mixture simmer for about 5 minutes to thicken the sauce slightly.
- Stir in the frozen peas, making sure everything is evenly combined. Use a spatula to press down the mixture to flatten it evenly across the skillet.
- Spread the creamy mashed potatoes over the meat layer, smoothing out to cover the edges. Create patterns or texture on the top using a fork if you’d like.
- Bake your dish for 25 to 30 minutes until the top begins to turn golden. For extra crispiness, you can broil for an additional 1 to 2 minutes.
Don’t Have Lamb? Here’s What to Use Instead
If you’re fresh out of lamb, fear not! Ground beef or turkey works wonderfully as a substitute. For a vegetarian twist, lentils or mushrooms can replace meat entirely, creating a unique texture and taste profile. These swaps still maintain the comforting feel of Shepherd’s Pie.
Best Ways to Store Shepherd’s Pie Leftovers
Got leftovers? Lucky you! Store the pie in an airtight container in the fridge, where it’ll last for up to three days. Freezing is a cinch as well; just cool the pie completely, cover it tightly, and store it for up to three months. Reheat in a 350°F oven for a hearty meal that’s just as delish.
Perfect Pairings for Shepherd’s Pie
This hearty dish teams up beautifully with a crisp green salad or some roasted veggies like Brussels sprouts or asparagus. On the drink side, a medium-bodied red wine or a cool, refreshing pint of ale pairs exquisitely with the rich meat flavors.
Cooking Hacks to Elevate Shepherd’s Pie
A little cheese never hurts, so try sprinkling some shredded cheddar on top before baking for an extra cheesy finish. To deepen the meat flavor, sear it at high heat before sautéing the vegetables. It creates a fond, enriching the final taste.
Seasonal Twists for Shepherd’s Pie
Turn this classic into a seasonal delight all year round. In spring, opt for fresh peas and asparagus, while summer might see the addition of zucchini or squash. Come fall or winter, incorporate root vegetables like parsnips or turnips for added warmth and heartiness.
FAQs:
What meat can I use if I’m out of lamb?
If lamb isn’t available, you can easily use ground beef, turkey, or chicken as an alternative. These options still deliver that savory satisfaction you’re looking for. For those preferring a meat-free option, hearty vegetables or lentils can work just as well, keeping intact the dish’s rich and comforting essence.
Can I make Shepherd’s Pie in advance?
Absolutely! Shepherd’s Pie is a great make-ahead meal. You can prepare and assemble it a day in advance, cover it with foil, and store it in the fridge. When ready to serve, simply bake it until it’s heated through and the top is golden for an easy, delicious meal.
What can I serve with Shepherd’s Pie?
This savory dish pairs perfectly with a simple side salad or seasonal steamed vegetables. Complement it with a rustic crusty bread for a touch of crunch. A choice of red wine or a hearty beer on the side equally enhances the rich flavors of the pie.
How do I achieve a crispy top?
For a crispy layer on top of your pie, after baking, switch your oven to broil for the last 1 to 2 minutes of cooking. Keeping a close eye as you broil is crucial to prevent burning while achieving that perfect golden top—adding delicious contrast to the creamy mash underneath.
What can I add to make it more flavorful?
Enhance the meat mixture with a dash of smoked paprika or chili flakes for heat. A splash of red wine can add complexity and depth to your sauce. Experiment with different herbs, such as tarragon or sage, to put your own spin on this classic dish.
How do I know when Shepherd’s Pie is ready?
Your Shepherd’s Pie is ready when the meat filling is bubbling lightly at the edges, and the potato top reaches a delightful golden hue. The fork test is also handy; gently insert a fork into the pie, and if it comes out clean (without sticking), your pie is set to serve.
Shepherd’s Pie
Equipment
- large pot
- large oven-proof skillet
Ingredients
For the Mashed Potatoes:
- 2 pounds russet potatoes (peeled and quartered)
- ½ cup milk
- ¼ cup butter
- Kosher salt and freshly ground black pepper (to taste)
For the Filling:
- 2 tablespoons olive oil or avocado oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 large carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1½ pounds ground lamb or beef
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken broth (or beef broth if using ground beef)
- 1½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary (finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- 1 cup frozen peas
Instructions
- Place the potatoes in a large pot and cover them with cold water. Bring to a boil over high heat and cook for 13 to 15 minutes, until tender when pierced with a fork.
- Drain the potatoes, returning them to the pot. Mix in the milk, butter, along with salt and pepper, and mash until smooth and creamy.
For the Filling:
- Preheat your oven to 400°F. Heat olive oil in a large oven-proof skillet over medium heat.
- Sauté the onion and garlic for about a minute, then add carrots and celery. Cook for another 2 minutes before adding the ground lamb or beef. Brown the meat for 8 to 10 minutes, breaking it apart with a spatula as it cooks.
- Once browned, drain off excess fat, and stir in the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Allow to simmer for about 5 minutes, letting the sauce thicken slightly.
- Add the frozen peas and stir the mixture together. Use the back of a spatula to flatten the meat mixture evenly in the skillet.
- Spread the creamy mashed potatoes over the meat layer, smoothing them out to the edges. If you like, use a fork to create some texture on top.
- Bake in the preheated oven for 25 to 30 minutes, or until the top is slightly golden. If desired, broil for 1 to 2 minutes for an extra crispy top.
- Enjoy this delightful pie with a side of crusty bread for a perfect family meal!
