Shepherd's Pie

Shepherd’s Pie is the ultimate comfort dish and isn't just for St. Patrick's Day. A hearty meat filling is mixed with peas and carrots then topped with a thick layer of creamy mashed potatoes with a golden crust.

Course Dinner

Cuisine Irish

Keyword Ground Beef, Ground Turkey

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 328kcal

Author Darcey Olson

Cost $12

Ingredients

Mashed Potatoes

1½ lb russet potatoes *Note 1
¼ cup half-and-half
2 tbsp unsalted butter
¼ cup sour cream
¼ tsp salt + more to taste
¼ tsp black pepper + more to taste

Meat Mixture

2 tbsp olive oil
1 cup diced yellow onion
1 tsp minced garlic cloves
1 lb ground meat (beef, lamb or turkey)
1 tbsp all-purpose flour
1¼ cup beef or chicken broth
½ tbsp Worcestershire sauce
2 tsp tomato paste
½ tsp dried thyme
½ tsp Italian seasoning
½ tsp dried rosemary
¼ tsp salt, + more to taste
¼ tsp black pepper
1 cup peas/carrots mix *Note 2

Instructions

Make The Mashed Potatoes

Peel the potatoes and dice into 1/2" cubes. Transfer to a large stockpot and cover the potatoes with cold water. Set the heat to high, cover and bring to a roiling boil. Once boiling, decrease the heat to a simmer, uncover and cook until tender (approx. 15-18 minutes).
Add the half-and-half and butter to a small glass bowl and heat for 30 seconds to warm. Drain the potatoes and add them back to the stockpot. Add the half-and-half/butter mixture, sour cream, salt and pepper and mash until completely smooth. Taste and adjust as needed.

Make The Meat Mixture

Pre-heat the oven to 400℉.
While the potatoes are boiling, add olive oil to a large sauté pan and pre-heat over medium-high heat.
Add the onions and brown for about 3-4 minutes. Add the garlic and cook until fragrant (approx. 30 seconds).
Add the ground meat, salt and pepper to the pan and cook until the meat is browned (approx. 4-5 minutes). Break the meat into small pieces while cooking.
Drain the excess grease from the pan and sprinkle the meat with flour. Stir to combine.
Add the broth, tomato paste, Worcestershire sauce, thyme, and rosemary and mix to combine. Be sure to scrap the bottom of the pan with a wooden spoon to get all the flavors incorporated. Let the meat filling simmer for about 10-12 minutes until the gravy is thick. Taste the mixture and add more salt, if desired.
Add the frozen peas/carrot and gently fold into the filling.
Lightly grease an 8" x 8" baking pan and evenly spread the meat mixture with a spatula. Top with the mashed potatoes, making sure the edges are sealed (so the gravy doesn't bubble out the top).
Place the pan in the oven and bake for 20 minutes. Remove from the oven and let rest for 10-15 minutes before serving.

Notes

Note 1 - You can also use Yukon, red or sweet potatoes.

Note 2 - If using fresh vegetables, add the carrots at the same time as the onions. If using fresh peas, they are still added right before baking.

Nutrition