Famous Shepherd’s Pie
A comforting dish that warms the heart and fills the belly, perfect for chilly nights or when you want to serve something hearty that brings everyone together.
Ingredients
For the filling
- 1.5 lbs lean ground beef Use lean ground beef for less fat.
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 0.5 tsp garlic powder
For the mashed potatoes
- 2 lbs russet potatoes, peeled and cubed Russet potatoes give the fluffiest mash.
- 6 tbsp butter Use unsalted butter for better control of seasoning.
- 0.5 cup heavy cream or whole milk Cream makes for a richer mash.
- to taste Salt and black pepper Season generously.
Instructions
Preparation
- Boil potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter and heavy cream until fluffy. Season generously with salt and pepper.
- In a large skillet, cook ground beef and onion over medium-high heat until browned. Drain excess fat. Add carrots and cook for 5 minutes until slightly softened.
- Sprinkle flour over the beef mixture and stir for 1 minute. Gradually stir in beef broth, Worcestershire sauce, and garlic powder. Simmer until thickened, then fold in peas.
Baking
- Preheat oven to 375°F (190°C). Transfer filling to a 9×13-inch baking dish or oven-safe skillet. Spread mashed potatoes evenly over the top, creating rustic swirls.
- Bake for 20–25 minutes until bubbling at the edges and lightly golden on top. Rest for 5–10 minutes before serving.
Notes
Serve warm with a simple green salad or crusty bread. Garnish with fresh herbs like parsley for added flavor and color.