Dutch Oven Shepherd's Pie
A comforting and hearty dish featuring flavorful ground beef or lamb, blended with veggies and topped with creamy mashed potatoes. Perfect for family dinners.
Ingredients
Meat and Vegetables
- 1.5 lbs ground beef (or lamb) Use a mix of ground meat for added flavor.
- 1 large onion, diced
- 3 carrots, sliced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1.5 cups beef broth Can substitute with vegetable broth for a vegetarian version.
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
Potato Topping
- 2.5 lbs Yukon Gold potatoes, peeled and cubed Sturdy potatoes for creamy texture.
- 4 tbsp butter Adds richness to the mashed potatoes.
- 0.5 cup sour cream For creaminess in mashed potatoes.
- 0.5 cup shredded Parmesan or white cheddar Adds flavor to the mashed topping.
- Salt and pepper to taste Essential for seasoning.
Instructions
Preparation of Potatoes
- Boil potatoes in salted water for 15 minutes until fork-tender. Drain and mash with butter, sour cream, and half of the cheese. Season with salt and pepper.
Cooking the Filling
- Preheat Dutch oven over medium-high heat.
- Brown ground beef and drain excess fat.
- Add onion and carrots; cook until softened.
- Stir in garlic, tomato paste, and flour. Cook for 2 minutes.
- Gradually whisk in beef broth and Worcestershire sauce. Add thyme and simmer until thickened.
- Stir in peas.
Assembly and Baking
- Remove from heat. Spread mashed potatoes evenly over the meat mixture, sealing to the edges.
- Sprinkle remaining cheese on top.
- Bake uncovered at 400°F (200°C) for 20 minutes until golden and bubbling.
- Rest for 5–10 minutes before serving.
Notes
Serve warm with a simple green salad or steamed vegetables. For a crispy top, broil for a minute after baking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.