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Easy Classic Shepherd’s Pie (Beef or Lamb) Recipe

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3.9 from 12 reviews

This easy, classic Shepherd’s Pie recipe offers a comforting and hearty dish made with either ground beef or lamb, layered with a savory vegetable and meat filling, and topped with creamy mashed potatoes baked to golden perfection. Ideal for family dinners, this dish combines tender potatoes, aromatic herbs, and a rich, thickened sauce for a timeless comfort food experience.

Ingredients

Mashed Potatoes

  • 3 pounds russet potatoes, peeled, cut into 2-inch pieces
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Meat and Vegetable Filling

  • 2 pounds 90/10 ground beef or ground lamb
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 large carrots, peeled and finely diced
  • 1 cup finely chopped fennel, from 1 small bulb
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1 teaspoon finely chopped fresh thyme, plus more for serving
  • 1 teaspoon finely chopped fresh rosemary
  • 1 cup frozen peas

Instructions

  1. Preheat the oven: Set your oven to 400°F and position a rack in the center to prepare for baking the shepherd’s pie.
  2. Cook the potatoes: Fill a large pot with salted water, add the peeled and cut potatoes, then bring it to a rolling boil over high heat. Boil until the potatoes are fork-tender, about 15 minutes. Drain thoroughly.
  3. Mash the potatoes: In the same pot, warm the butter and milk together over medium-low heat until the butter melts, stirring occasionally (about 2 minutes). Use a potato ricer to rice the hot potatoes directly over the warm butter and milk mixture. Alternatively, mash carefully without overworking the potatoes. Season with granulated garlic powder, kosher salt, and black pepper to taste.
  4. Brown the meat: Heat a large skillet over medium-high heat and add the ground beef or lamb. Season with 1 teaspoon kosher salt and cook, breaking the meat apart with a wooden spoon, until fully browned, about 8 minutes. Drain excess grease and set the meat aside on a plate.
  5. Cook the vegetables: Lower heat to medium, add the olive oil to the skillet. Once shimmering, add onions, diced carrots, and fennel. Season with the remaining ½ teaspoon salt, and cook, stirring often, until softened, about 5 to 7 minutes. Add minced garlic and cook an additional 2 minutes until fragrant.
  6. Make the sauce: Stir in the all-purpose flour and tomato paste. Cook continuously stirring until the tomato paste darkens slightly, about 1 minute. Pour in beef broth, then add black pepper, fresh thyme, and rosemary. Bring the mixture to a simmer. Return the browned meat and any collected juices to the skillet along with frozen peas. Simmer, stirring occasionally, until the sauce thickens and most liquid has absorbed, approximately 10 minutes.
  7. Assemble the pie: Spread the meat and vegetable filling evenly into a 9x13-inch baking dish. Spoon the mashed potatoes over the filling and smooth the top with the back of a spoon to create an even layer.
  8. Bake: Place the assembled dish in the preheated oven and bake for about 20 minutes, until the filling is bubbling and the mashed potatoes turn golden brown on top.
  9. Rest and serve: Remove from oven, sprinkle additional black pepper and fresh thyme on top for garnish, and let the pie rest for 15 minutes before serving to allow flavors to settle and the pie to firm up.

Notes

  • For a richer mashed potato topping, you can add a bit of cream cheese or sour cream when mashing.
  • Ground lamb provides a more traditional flavor but ground beef is a great alternative and often more accessible.
  • Feel free to substitute fennel for celery or omit it if unavailable.
  • If you prefer a vegetarian version, substitute the meat with lentils and use vegetable broth instead of beef broth.
  • Leftover shepherd’s pie reheats well in the oven or microwave.

Find it online: https://glowcooks.com/easy-classic-shepherds-pie-beef-or-lamb-recipe/