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Shepherd’s Pie

Shepherd’s Pie is a hearty, comforting dish featuring seasoned ground meat layered with vegetables, topped with creamy mashed potatoes, and baked until golden and bubbling. The dish is versatile, allowing for seasonal ingredient swaps and personal tweaks, resulting in a rustic yet satisfying final appearance with a crispy top and savory filling. Its nostalgic charm makes it a perfect cozy, family-friendly meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or a mix of beef and lamb
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots diced carrots fresh or frozen
  • 1 cup peas frozen or fresh
  • 2 tablespoons Worcestershire sauce adds umami flavor
  • 1 cup beef or chicken broth for moisture and flavor
  • 4 large Russet potatoes peeled and cubed
  • 3 tablespoons butter for mash
  • 1/4 cup milk or dairy-free alternative
  • 1 teaspoon fresh thyme or dried
  • 1/2 cup sharp cheddar cheese optional, for topping
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Baking dish
  • Potato masher or fork
  • Knife and cutting board
  • Ladle or spoon

Method
 

  1. Start by boiling the peeled and cubed potatoes in salted water until they’re tender and easily pierced with a fork, about 15-20 minutes.
  2. While the potatoes cook, heat a large skillet over medium-high heat and add a splash of oil. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 2 minutes.
  3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 8-10 minutes. Season with salt, pepper, and thyme, then stir in the Worcestershire sauce.
  4. Stir in the diced carrots and cook for another 5 minutes until they soften slightly. Pour in the broth and simmer until the mixture thickens and the vegetables are tender, about 5 minutes.
  5. Drain the cooked potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and fluffy. Season with salt and pepper to taste.
  6. Preheat your oven to 200°C (390°F). Spread the meat and vegetable filling evenly into a baking dish.
  7. Spoon the mashed potatoes over the filling, smoothing the top with a spatula or fork. Create ridges on the surface for extra crispiness.
  8. Sprinkle the grated cheddar cheese over the mashed potatoes if using. Place the dish in the oven and bake for 25-30 minutes, until the top is golden brown and bubbling around the edges.
  9. Remove from the oven and let it rest for about 5 minutes. This helps the filling settle for cleaner slices and enhances the flavors.
  10. Serve the Shepherd’s Pie hot, scooped out in hearty portions. Enjoy the crispy top and savory, tender filling that feels like a warm hug.

Notes

You can customize this dish with seasonal vegetables, swap in different meats, or make it vegetarian by using lentils or mushrooms. For a dairy-free version, replace butter and milk with coconut milk or olive oil.