Description
This Traditional Shepherd’s Pie recipe combines tender ground beef and mixed vegetables in a savory gravy, topped with creamy mashed potatoes infused with roasted garlic and Parmesan. Baked to golden perfection with a crispy broiled top, it’s a comforting, hearty meal perfect for family dinners.
Ingredients
Scale
Mashed Potatoes
- 1 ½ pounds russet potatoes (about 3 medium)
- ½ cup whole milk
- 4 tablespoons salted butter
- ¼ cup grated Parmesan cheese
- 2 ¼ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 4 roasted garlic cloves (minced)
Ground Beef Filling
- 2 tablespoons avocado oil
- 1 small sweet onion (finely diced)
- 3 celery ribs (finely diced)
- 3 garlic cloves (finely minced)
- 1 pound 90/10 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 ½ cups beef broth
- 1 ½ cups frozen mixed vegetables
- Fresh flat-leaf parsley (finely chopped, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the shepherd’s pie later.
- Prep the Potatoes: Rinse and scrub russet potatoes to clean them thoroughly. Peel and chop into roughly 1-inch chunks for even cooking.
- Cook the Potatoes: Place the potatoes in a large pot, cover with water by at least 1 inch, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes until fork tender.
- Mash the Potatoes: Drain potatoes and return them to the pot. Add whole milk, butter, Parmesan cheese, 1 teaspoon salt, ¼ teaspoon black pepper, and roasted minced garlic. Mash until mostly smooth and creamy, then set aside.
- Cook the Vegetables: Heat avocado oil in a large skillet over medium heat. Add diced onion and celery, cooking 3-4 minutes until onion is translucent. Add minced garlic and cook 30 seconds more until fragrant.
- Brown the Meat: Push veggies to one side of the skillet, add ground beef, and cook for 7-8 minutes breaking it apart until no pink remains. Stir in tomato paste, flour, Worcestershire sauce, dried thyme, rosemary, parsley, 1 ¼ teaspoons salt, and ½ teaspoon black pepper until well mixed.
- Simmer the Gravy: Pour in beef broth, reduce heat to low, and simmer for 8-10 minutes until the mixture thickens. Stir in frozen mixed vegetables and cook 2-3 minutes more to combine flavors.
- Assemble the Pie: Spray a 7×11 inch baking dish with nonstick spray. Spread the meat and vegetable filling evenly across the bottom. Add dollops of mashed potatoes on top and use a spatula to spread it to cover completely, creating small peaks with the spatula’s side.
- Bake: Bake in the preheated oven for 25-30 minutes until heated through. Switch oven to broil and broil for 2-3 minutes until mashed potato edges are browned and crispy.
- Rest and Serve: Let the shepherd’s pie rest at room temperature for 10 minutes. Garnish with fresh chopped parsley if desired, then serve warm.
Notes
- Roasted garlic adds a mellow depth of flavor to mashed potatoes; you can roast garlic cloves ahead of time or use store-bought roasted garlic.
- Using 90/10 ground beef ensures a good balance between flavor and fat, but you can substitute ground lamb for a more traditional shepherd’s pie.
- For extra crispy mashed potato topping, broil carefully to avoid burning.
- Feel free to customize the mixed vegetables based on your preference – peas, carrots, and corn work well.
- Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven.
