We never really had shepherd’s pie when I was younger, but I have really grown to love this rustic dish. It is a classic comfort food and super easy to make. The classic shepherd’s pie is made with lamb or mutton, so this is technically “Cottage Pie” since I used ground beef. Regardless, it was scrumptious – my husband said it was the best he has ever had!
Shepherd’s Pie
Ingredients
Meat and Vegetable Filling
- 2 Tbsp olive oil
- 1 cup chopped onion
- ½ cup carrots chopped
- 1 lb ground beef
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp Worcestershire sauce
- 2 cloves garlic minced
- 2 Tbsp all purpose flour
- 2 Tbsp tomato paste
- 1 cup beef broth
- ½ cup frozen peas
- ½ cup frozen corn kernels
Potato Topping
- 2 lb potatoes Idaho or Russet, peeled and cut into 1 inch cubes
- 5 Tbsp butter melted
- ⅓ cup half and half
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese
Instructions
- Heat olive oil in a large skillet on medium-high for 2 minutes. Add the onions and carrots. Cook for 5 minutes, or until the onions begin to turn translucent.
- Add the ground beef and break apart with a spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir until all combined. Cook until the meat is thoroughly browned.
- Add the Worcestershire sauce and garlic. Cook for 1 minute. Add the flour and tomato paste and stir until there are no clumps.
- Add the beef broth, frozen peas, and frozen corn. Bring to a boil then reduce to a simmer, simmering for 5 minutes. Sit occasionally.
- Set aside and preheat oven to 400°F.
- Prepare the potato topping by placing the potatoes in a large pot and covering with water. Bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes, until potatoes are fork tender.
- Drain the potatoes and place in a large bowl. Add the butter, half and half, garlic powder, salt, and pepper. Mash the potatoes or use a hand mixer until the potatoes are smooth. Add the parmesan cheese and stir until well combined.
- Pour the meat mixture into a 2½ quart baking dish. Spread into an even layer. Spoon the mashed potatoes over the meat layer. Carefully spread the potatoes into an even layer.
- Bake uncovered for 25-30 minutes. Cool for about 10 minutes before serving.
