Shepherd’s Pie is a classic and comforting dish featuring a layer of savory minced meat (traditionally lamb, but often beef is used, in which case it’s called Cottage Pie) cooked with vegetables in a rich gravy, topped with a layer of creamy mashed potatoes that is then baked until golden brown and bubbly. It’s a hearty and satisfying one-dish meal perfect for a cozy dinner.
Ingredients:
For the Meat Layer:
- 1 tablespoon olive oil
- 1 pound ground lamb or beef
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon all-purpose flour
- 1 cup beef or lamb broth
- 1 tablespoon tomato paste
- 1/2 cup frozen peas (optional)
- 1/4 cup chopped fresh parsley (optional)
For the Mashed Potato Topping:
- 3 pounds potatoes (such as Russet or Yukon Gold), peeled and quartered
- 1/2 cup milk or cream
- 4 tablespoons butter
- Salt and pepper to taste
- Optional: 1/2 cup grated cheese (cheddar, Gruyere, etc.)
Instructions:
- Prepare Potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Drain well and return to the pot.
- Make Mashed Potatoes: Mash the cooked potatoes with the milk or cream, butter, salt, and pepper until smooth and creamy. If using cheese, stir it in until melted. Set aside.
- Brown the Meat: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the ground lamb or beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Sauté Vegetables: Add the chopped onion, diced carrots, and diced celery to the skillet with the cooked meat. Cook for 5-7 minutes, until the vegetables begin to soften.
- Add Garlic and Herbs: Stir in the minced garlic, dried rosemary, and dried thyme. Cook for 1 minute more, until fragrant.
- Make the Gravy: Sprinkle the flour over the meat and vegetables and stir well. Cook for 1 minute. Gradually stir in the beef or lamb broth and tomato paste. Bring to a simmer, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
- Add Peas and Parsley (Optional): Stir in the frozen peas and chopped fresh parsley (if using).
- Top with Mashed Potatoes: Spread the prepared mashed potatoes evenly over the meat mixture in the skillet. You can create swirls or patterns with a fork for a more decorative topping.
- Bake: Transfer the skillet to the preheated oven at 375°F (190°C) and bake for 20-30 minutes, or until the mashed potato topping is golden brown and slightly crispy and the filling is bubbly.
- Rest and Serve: Let the Shepherd’s Pie stand for a few minutes before serving. Garnish with extra fresh parsley, if desired.
Tips and Notes:
- Meat Choice: Traditionally, Shepherd’s Pie is made with lamb, and Cottage Pie is made with beef. You can use either or even ground turkey or a vegetarian substitute.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, corn, or green beans to the meat mixture.
- Potato Topping Variations: You can enrich the mashed potatoes with cheese, sour cream, or an egg yolk for extra creaminess.
- Make Ahead: You can prepare the meat filling and mashed potatoes separately ahead of time, store them in the refrigerator, and assemble and bake the pie when ready to serve.
- Freezing: Shepherd’s Pie freezes well. Assemble the pie in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.
Enjoy this comforting and flavorful Shepherd’s Pie!