At the intersection of tradition and timeless comfort, our Shepherd’s Pie with Mashed Potato Topping exemplifies elevated home-style cuisine. Crafted with seasoned ground meat, slow-simmered vegetables, and a velvety layer of golden mashed potatoes, this dish delivers both culinary satisfaction and nostalgic appeal.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 45 minsTotal Time 1 hr 10 minsFor the Meat Filling
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 lb ground lamb or beef
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
½ cup red wine (optional; can substitute with more broth)
1 cup beef or chicken broth
Salt and black pepper, to taste
1 cup frozen peas
For the Mashed Potato Topping
2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
½ cup milk or cream
4 tbsp unsalted butter
Salt and pepper, to taste
Optional: ½ cup grated cheddar cheese for a golden crust
Prepare the Mashed Potatoes
1
Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
Cook for 15–20 minutes or until fork-tender.
Drain and mash with butter, milk, salt, and pepper. Set aside.
Make the Meat Filling
2
In a large skillet or sauté pan, heat olive oil over medium heat.
Add onions, carrots, and celery. Cook until softened, about 5–7 minutes.
Add garlic and cook 1 more minute.
Add ground lamb or beef. Cook until browned, breaking it apart with a spoon.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and red wine (if using). Simmer for 2–3 minutes.
Pour in broth and let the mixture simmer uncovered for 10 minutes until slightly thickened.
Stir in peas and season with salt and pepper to taste. Remove from heat.
Assemble & Bake
3
Preheat oven to 400°F (200°C).
Spoon the meat filling evenly into a baking dish (about 9x9 inches).
Spread mashed potatoes on top, using a fork to create peaks for browning.
Optional: sprinkle grated cheese over the top.
Bake for 20–25 minutes, until golden and bubbling around the edges.
Let rest for 5–10 minutes before serving.
Serving Suggestion
4 Serve hot with a side of steamed green beans or a crisp salad.
Ingredients For the Meat Filling
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 lb ground lamb or beef
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
½ cup red wine (optional; can substitute with more broth)
1 cup beef or chicken broth
Salt and black pepper, to taste
1 cup frozen peas
For the Mashed Potato Topping
2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
½ cup milk or cream
4 tbsp unsalted butter
Salt and pepper, to taste
Optional: ½ cup grated cheddar cheese for a golden crust
Directions Prepare the Mashed Potatoes
1
Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
Cook for 15–20 minutes or until fork-tender.
Drain and mash with butter, milk, salt, and pepper. Set aside.
Make the Meat Filling
2
In a large skillet or sauté pan, heat olive oil over medium heat.
Add onions, carrots, and celery. Cook until softened, about 5–7 minutes.
Add garlic and cook 1 more minute.
Add ground lamb or beef. Cook until browned, breaking it apart with a spoon.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and red wine (if using). Simmer for 2–3 minutes.
Pour in broth and let the mixture simmer uncovered for 10 minutes until slightly thickened.
Stir in peas and season with salt and pepper to taste. Remove from heat.
Assemble & Bake
3
Preheat oven to 400°F (200°C).
Spoon the meat filling evenly into a baking dish (about 9x9 inches).
Spread mashed potatoes on top, using a fork to create peaks for browning.
Optional: sprinkle grated cheese over the top.
Bake for 20–25 minutes, until golden and bubbling around the edges.
Let rest for 5–10 minutes before serving.
Serving Suggestion
4 Serve hot with a side of steamed green beans or a crisp salad.
Shepherd’s Pie with Mashed Potato Topping
