The Best Classic Shepherd’s Pie Recipe

I adore this classic shepherds pie because its bold flavors and hearty textures make every spoonful a comforting delight. I love the mix of savory beef and robust veggies simmered in a rich gravy, crowned with creamy mashed potatoes and melty cheddar. It’s pure coziness perfect for any evening meal.

I love making The Best Classic Shepherds Pie, it’s one of my go-to beef dinner recipes that is both hearty and balanced. I start with 1.5 lbs ground beef that I cook with 2 chopped onions, 3 diced carrots, and 3 minced garlic cloves which provide protein, vitamins, and fiber.

The cooking process allows the flavors to blend, and adding 2 tablespoons tomato paste with 1 cup beef broth creates a rich gravy base that really brings the dish together. I also tossed in 1 cup frozen peas to ramp up the nutritional value without too many calories.

For the topping, I use mashed potatoes made from 2 lbs peeled potatoes, 1/2 cup milk, and 4 tablespoons butter, then sprinkle 1 cup shredded cheddar cheese on top before baking. This Cottage Pie not only fills you up but gives you a good mix of essential nutrients making it a perfect, nutritious supper.

Why I Like this Recipe

1. I really love this recipe cuz it’s luxuriously hearty and comforting, perfect for when im cold and just want something filling.
2. I enjoy how its crazy simple to make with step-by-step instructions that even i can follow, even if i mess up a little sometimes.
3. I like how versatile it is, you can add in extra bits like corn kernels or extra cheese to give it your own twist.
4. I just love the blend of flavors in this classic shepherds pie, the way the meat, veggies, and cheesy mashed potatoes come together makes it a nostalgic and satisfying dish for me.

Ingredients

• Ground beef packs plenty of protein and iron, adding a savory, rich flavor to the dish.
• Carrots bring natural sweetness, vitamins, and a crunchy texture making it a healthy mix.
• Onions add a delicate flavor and fibre, they enhance the meaty filling perfectly.
• Garlic gives warm, subtle tang, boosting the overall taste profile of this hearty meal.
• Potatoes form a creamy, comforting topping full of carbs, giving a satisfying meal feel.
• Frozen peas add a pop of sweetness and fibre, helpin balance our meaty sauce.
• Tomato paste deepens tanginess and richness, making each bite more robust and tasty.

Ingredient Quantities

• 1.5 lbs ground beef (or lamb)
• 2 medium onions, chopped
• 3 carrots, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1/2 cup corn kernels (optional)
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 lbs potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter
• 1 cup shredded cheddar cheese

How to Make this

1. Preheat your oven to 400°F and start by boiling the peeled and cubed potatoes in salted water until they’re soft. Drain them and mash with milk, butter, and half of the cheddar cheese until smooth.

2. Meanwhile in a large skillet, brown the ground beef (or lamb) over medium heat until fully cooked, draining any excess fat.

3. Add the chopped onions and diced carrots into the skillet with the meat and cook until they soften.

4. Stir in the minced garlic and tomato paste, letting them cook for about 1 minute until fragrant.

5. Sprinkle in the flour and mix well so it coats the meat and veggies, then slowly pour in the beef broth, stirring as you go.

6. Add the Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper to taste. Let the mixture simmer until it thickens a bit, about 5 minutes.

7. Stir in the frozen peas and optional corn kernels until everything is heated through.

8. Transfer the meat and vegetable mixture into a baking dish and spread it out evenly.

9. Top with your mashed potatoes, making sure to cover all the meat mixture.

10. Sprinkle the rest of the cheddar cheese on top and bake in the oven for 20 minutes or until the cheese is bubbly and slightly golden. Enjoy your delicious Shepherds Pie!

Equipment Needed

1. Oven – to bake the pie after assembling it
2. Large pot – for boiling the peeled, cubed potatoes
3. Colander – to drain the boiled potatoes
4. Potato masher – to mash the potatoes with milk, butter, and cheese
5. Large skillet – to brown the meat and cook the veggies
6. Knife – to chop the onions, carrots, and garlic
7. Cutting board – for prepping all the vegetables
8. Measuring cups and spoons – to accurately measure broth, milk, tomato paste, and spices
9. Wooden spoon or spatula – to stir and mix the meat, veggies, and seasonings
10. Baking dish – to layer the meat mixture and mashed potatoes before baking

FAQ

The Best Classic Shepherd’s Pie Recipe Substitutions and Variations

• Ground beef (or lamb): You could swap it out with ground turkey or chicken if you’re lookin for a leaner option
• Onions: If you dont have regular onions, try using shallots or leeks for a milder taste
• Carrots: If you cant find carrots, parsnips or even diced zucchini might work just fine
• Potatoes: For a twist, you can use sweet potatoes or even cauliflower mash instead

Pro Tips

1. Try not to crowd the pan when browning the meat so that it gets a really nice sear. If you cook too much at once it might steam instead of browning properly.
2. When boiling the potatoes, make sure you salt the water well. It really helps bring out the flavor and makes your mash taste way better.
3. If you want a crispier topping on your mashed potatoes, brush a little melted butter on top before baking. This little trick can make a big difference.
4. Taste your filling as you go. Sometimes a dash more salt or pepper, or even an extra splash of Worcestershire sauce, can really boost the flavor.