Recipe Book

Classic Shepherd's Pie

Beef 70 min

Adapted from (Amanda Finks)

Ingredients

Meat filling

  • 2 tbsp 30 ml olive oil
  • 1 cup 150 g yellow onion, chopped
  • 1 lb 450 g ground beef (90% lean) or ground lamb
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp 15 ml Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 tbsp 16 g all-purpose flour
  • 2 tbsp 30 ml tomato paste
  • 1 cup 240 ml beef broth
  • 1 cup 130 g frozen mixed peas and carrots
  • 1/2 cup 80 g frozen corn kernels

Potato topping

  • 1 1/2-2 lb 700-900 g russet potatoes, peeled and cubed
  • 8 tbsp 113 g unsalted butter
  • 1/3 cup 80 ml half and half
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup 25 g parmesan cheese

Method

  1. Meat filling
  2. Heat the oil in a large skillet over medium-high for 2 minutes. Add the onion and cook 5 minutes, stirring occasionally.
  3. Add the beef or lamb and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until browned.
  4. Add the Worcestershire sauce and garlic, stir to combine, and cook 1 minute.
  5. Add the flour and tomato paste and stir until no clumps remain.
  6. Add the broth, frozen peas and carrots, and corn. Bring to a boil, then reduce to a simmer for 5 minutes, stirring occasionally. Set the meat mixture aside and preheat the oven to 200°C (400°F).
  7. Potato topping
  8. Cover the potatoes with water in a large pot, bring to a boil, then reduce to a simmer and cook until fork-tender, 10–15 minutes.
  9. Drain and return the potatoes to the hot pot for 1 minute to evaporate any remaining liquid.
  10. Add the butter, half and half, garlic powder, salt, and pepper. Mash and stir until combined, then stir in the parmesan.
  11. Assemble
  12. Spread the meat mixture in an even layer in a 23x23cm (9x9-inch) or similar baking dish. Spoon the mashed potatoes on top and spread evenly.
  13. If the dish looks very full, place it on a rimmed baking sheet to catch any bubble-over.
  14. Bake uncovered for 25–30 minutes. Cool 15 minutes before serving.

Notes