Go Back
Print

Classic Shepherd's Pie

As the days get cooler, we tend to crave comfort foods that warm us on the inside and evoke a feeling of coziness. This is one of those dishes that brings ultimate comfort, easily pleases both the young and the old, easy to eat on for several days as leftovers, or even freeze for a later time. I'm glad I found this particular recipe, because it truly is one of the best I've ever made. I think this recipe is one that should be kept in every household, for a delicious classic to whip on a chilly fall or winter evening. Happy Cooking!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Servings 8
Calories 745kcal

Equipment

  • 1 stovetop
  • 1 oven

Ingredients

Beef Filling

  • 2 1/2 tbsp olive oil
  • 1 1/2 cup yellow onion diced
  • 2 lbs ground beef 80/20 browned and drained
  • 1 tsp salt
  • 1 1/2 tsp thyme dried
  • 1 tsp rosemary leaves dried
  • 2 tsp parsley flakes
  • 2 tbsp worcestershire sauce
  • 3 cloves garlic minced
  • 1/3 cup flour all-purpose
  • 1/4 cup ketchup
  • 2 cups beef broth
  • 1 cup peas frozen
  • 1 cup carrots diced
  • 1 cup corn kernels frozen

Cheesy Potato Topping

  • 4 whole russet potatoes large
  • 12 tbsp butter unsalted
  • 2/3 cup half & half
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/3 cup cheddar cheese shredded

Instructions

Instructions for the Ground Beef Filling

  • Preheat oven to 400 Degrees F and coat a 13×9 baking dish with cooking spray. Then set aside.
  • In a large skillet over medium-high heat add in olive oil. Once the oil is hot add the onions and cook 3-4 minutes, stirring occasionally.
  • Add the ground beef, parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes and break apart the ground beef with meat chopper or spoon. Stir occasionally until meat is completely browned.
  • Add in garlic and cook for an additional 1 minute.
  • Add the Worcestershire sauce, flour and ketchup to the ground beef mixture. Stir until fully incorporated and cook for 1 minute.
  • Add the beef broth, frozen peas and carrots and frozen corn kernels. Cook until the beef broth begins to boil. Then, reduce heat and let simmer for 4-5 minutes. Stir occasionally.
  • In the prepared baking dish spread out the ground beef filling. Make sure to spread it out into an even layer.

Instructions for the Cheesy Potato Topping

  • Peel and cut potatoes into 3/4 inch cubes. Place the potatoes in a large pot. Cover the potatoes with water and add 1/4 teaspoon of salt. Bring the water to a boil then reduce to a simmer. Cook the potatoes until the can be smashed with a fork. Cook time will be 10-15 minutes.
  • Drain the potatoes and add them to a stand mixer. If you don’t have a mixer a hand mixer or potato smasher will work fine.
  • Then, cut the butter stick into 1 tablespoon pieces and spread them evenly on top of the potatoes
  • Next, add the half & half, garlic powder, salt and black pepper and mix until the potatoes are smooth and creamy.
  • Scoop the potatoes on top of the ground beef filling. Carefully spread them into an even layer.
  • Sprinkle the paprika over the potatoes evenly. Then, add the cheddar cheese on top of the potatoes.
  • Place the in the oven and bake at 400 degrees F. Place a baking sheet on the shelf under the pie. I have found that this recipe will sometimes boil over and the baking sheet will save your oven. Cook for 25-30 minutes. 
  • Then, let cool for 10 minutes before serving and garnish with fresh chopped parsley *optional