Ultimate Shepherd’s Pie

Each bite of this Shepherd's Pie delivers unbelievably tender beef, aromatic vegetables and herbs, and fluffy, cheesy potatoes.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword cheesy mashed potatoes, ground beef, mashed potatoes, one pan meal, shepherd's pie

Prep Time 45

Cook Time 35

Resting Time 15

Total Time 1 35

Servings

Calories 706kcal

Author Robin Miller

Ingredients

For the Beef Filling

1 pound lean ground beef or lamb
1/2 teaspoon baking soda
1 tablespoon olive oil
1 cup chopped onion any color
2 cloves garlic minced
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth or beef stock
1 cup frozen mixed peas and carrots or frozen vegetables of choice, kept frozen until ready to use
1/2 cup frozen corn kept frozen until ready to use

For the Mashed Potatoes

2 pounds russet potatoes about 2 large potatoes, peeled and cut into 1-inch chunks
8 tablespoons butter 1 stick, preferably unsalted, cut up
1/3 cup half & half
1/4 teaspoon garlic powder
1/4 cup grated parmesan cheese
Chopped fresh parsley for serving optional

Instructions

Preheat the oven to 400 degrees.
To make the beef filling, in a large bowl, combine the beef and baking soda. Toss gently to combine and let stand for 15 to 20 minutes.
Heat the oil in a large skillet over medium-high heat (if possible, use an ovenproof skillet so you can take the pan straight to the oven). Add the onion and cook for 3 to 5 minutes, until soft. Add the beef and cook until no longer pink, breaking up the meat as it cooks. Add the garlic, dried parsley, thyme, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the flour and stir to coat. Add the tomato paste and Worcestershire sauce and stir until the tomato paste is incorporated.
Add the broth and bring to a boil. Add the frozen vegetables, reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Remove the pan from the heat.
To make the mashed potatoes, place the potatoes in a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes, until the potatoes are fork tender.
Drain and return the potatoes to the pot. Let them rest for 1 minute to allow excess water to evaporate. Add the butter, half & half, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until blended and smooth. Fold in the parmesan cheese.
If the beef mixture is already in an ovenproof skillet, spread the mashed potatoes over top, being careful not to squish them down. If you’re not using an ovenproof skillet, transfer the beef mixture to a pie plate or shallow baking dish and top with the mashed potatoes.
If your shepherd’s pie is filled to the max, place the pan/baking dish on a rimmed baking sheet.
Bake uncovered for 25 to 30 minutes, until the top is golden brown, and the filling is bubbly. If the filling is super bubbly and the top isn’t browned to your liking, switch to the broiler and broil until the mashed potatoes are golden brown.
Cool for 15 minutes before serving. Top with parsley if desired.

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