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Appetizing close-up of a single serving of a golden-brown shepherds pie recipe with a rich meat and vegetable filling, garnished with fresh herbs on a white plate.
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Ultimate Classic Shepherd’s Pie

This comforting, classic shepherd’s pie features a savory meat and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. Ideal for cozy dinners or make-ahead family meals.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 squares
Course: Comfort Food, Dinner, Main Course
Cuisine: British, Irish
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Filling
  • 2 tbsp olive oil
  • 1 cup yellow onion chopped
  • 1 lb ground beef or lamb 90% lean
  • 2 tsp dried parsley leaves
  • 1 tsp dried rosemary leaves
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas and carrots
  • 1/2 cup frozen corn kernels
For the Potato Topping
  • 1.5–2 lb russet potatoes peeled and cut into 1-inch cubes
  • 8 tbsp unsalted butter
  • 1/3 cup half & half
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 cup Parmesan cheese

Equipment

  • Large Skillet or Dutch Oven
  • large pot
  • Potato Masher or Ricer
  • 9×9 or 7×11 inch Baking Dish
  • measuring cups and spoons
  • Cutting Board and Knife

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 5–7 minutes until soft. Add ground beef or lamb and cook until browned, about 8–10 minutes. Drain excess fat.
  2. Stir in parsley, rosemary, thyme, salt, and black pepper. Add Worcestershire sauce and minced garlic; cook for 30 seconds. Stir in flour and tomato paste; cook for 1 minute.
  3. Pour in beef broth, scraping up any browned bits. Simmer, then add peas, carrots, and corn. Cook for 5–7 minutes until thickened. Remove from heat and set aside. Preheat oven to 375°F (190°C).
  4. In a large pot, boil peeled potatoes until tender (15–20 minutes). Drain well, then mash with butter, half & half, garlic powder, pepper, and Parmesan until smooth.
  5. Spread the meat filling evenly into a 9×9 or 7×11 inch baking dish. Top with mashed potatoes and smooth with a spatula. Bake 25–30 minutes until golden and bubbly. Broil for 2–3 minutes if desired for a crisp top.
  6. Let rest 10–15 minutes before serving. Enjoy warm.

Notes

For traditional flavor, use ground lamb. Substitute fresh vegetables for frozen if desired. For gluten-free, replace flour with 1 tbsp cornstarch mixed with 2 tbsp cold water. You can assemble ahead, refrigerate, and bake later. Freeze up to 3 months.