Description
This classic Homemade Shepherd’s Pie recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes and melted cheddar cheese. Perfectly seasoned and baked to golden perfection, this comforting casserole is ideal for family dinners and casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic, chopped
- 2 onions, finely chopped
- 2 medium carrots, finely diced
- 2 sticks celery, finely diced
Seasonings and Sauces
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- Ground black pepper, to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- 1/3 cup red wine (or more beef broth if avoiding alcohol)
- 1 cup beef broth
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 1 cup frozen peas
Mashed Potato Topping
- 4 cups mashed potatoes (about 1.5 pounds peeled potatoes yields this amount)
- 1/2 cup shredded cheddar cheese
Instructions
- Brown meat and vegetables: Heat 1 tablespoon oil over medium-high heat in a large, deep skillet. Brown 1 pound of ground beef until no longer pink. Add 1 clove chopped garlic, 2 finely chopped onions, 2 finely diced medium carrots, and 2 finely diced sticks of celery. Sauté until vegetables are softened and aromatic.
- Season and deglaze the pan: Sprinkle 1/2 teaspoon salt, 1/4 teaspoon ground paprika, and black pepper to taste over the mixture. Stir in 2 tablespoons white flour and cook for 2 minutes, stirring frequently to prevent sticking. Add 2 tablespoons tomato paste and cook for about 1 minute until it smells roasted. Pour in 1/3 cup red wine (or additional beef broth if omitting alcohol), scraping browned bits from the bottom of the pan to enhance flavor.
- Finish filling and cool: Stir in 1 cup beef broth, 1 cup frozen peas, 1 tablespoon finely chopped parsley, 1/2 teaspoon finely chopped thyme, and 1 teaspoon finely chopped rosemary. Simmer the filling for 4 to 5 minutes until thickened slightly. Transfer the mixture into a 7×11 inch baking dish and allow it to cool slightly.
- Prep mashed potatoes: While the filling simmers, prepare your favorite mashed potatoes until you have about 4 cups, typically using about 1.5 pounds of peeled potatoes. Set aside.
- Bake pie: Preheat the oven to 400°F (200°C). Carefully spread the mashed potatoes over the cooled filling in the baking dish, ensuring the layers do not mix. Use a fork to criss-cross the top, creating texture that will crisp during baking. Sprinkle 1/2 cup shredded cheddar cheese evenly over the potatoes. Bake on a lined baking sheet at 400°F for 20 minutes or until the top is golden and bubbly. Remove from oven and serve warm.
Notes
- You can substitute ground lamb for ground beef for a traditional shepherd’s pie.
- Use beef broth instead of red wine to avoid alcohol.
- Line your baking sheet to catch any filling that bubbles over for easy cleaning.
- Leftover mashed potatoes can be made ahead and stored in the refrigerator.
- Feel free to add other vegetables like corn or mushrooms to the filling.
