Classic Shepherd's Pie
with mashed potatoes / beef / peas / carrots
- Onions - 1, diced
- Green onions - 2 stalks, chopped, white and green parts separate
- Potatoes, russet (sub any baking potato) - 1 lb, peeled and cubed
- Peas and carrots, frozen - 2 cups
- Oil, cooking - 2 Tbsp
- Shepherd's pie spice mix (ingredients listed separately) - ~1 Tbsp
- Beef, ground and lean - 1 lb
- Worcestershire sauce - 2 tsp
- Tomato paste - 2 Tbsp
- Sour cream - 1/4 cup
- Butter - 1 Tbsp
- Salt - 1 tsp
- Garlic powder - 1 tsp
- Mustard powder (opt) - 1/2 tsp
- Black pepper - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Parsley, dried (opt) - 1/2 tsp
- Spice mix - Combine all ingredients for spice mix. (Can be done up to 5 days ahead)
- Onions / Green onions - Prep as directed. Combine onions and white parts of green onions in one container. (Can be done up to 3 days ahead)
- Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
- Peas and carrots - Place in a colander and run under warm tap water to defrost.
- Turn on the oven's broiler and place an oven rack about 6" / 15cm under the heat source. We recommend broiling your assembled shepherd's pie. If you prefer skip this step, no need to turn on the broiler (you'll lose a bit of texture in the finished dish).
- Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and onions and white parts of green onions to hot oil. Saute until softened, 2 to 3 minutes. Add spice mix and saute until fragrant, ~1 minute more.
- Add beef, breaking it up into smaller pieces. Saute until beef is coated in spice mix and starts to brown, 5 to 7 minutes. Add in peas and carrots, worcestershire sauce and tomato paste and stir to combine. Continue cooking just until all of the filling is warmed through. Season to taste with more salt, pepper, or Worcestershire sauce. If you like things sweeter, consider adding a bit of ketchup (not listed in ingredients).
- Transfer filling to a lightly greased 8" x 8" / 20cm x 20cm baker.
- Use a masher to mash steamed potatoes with sour cream and butter. Season to taste with salt and pepper. Spoon over top of meat filling and spread to evenly cover.
- Broil for 8 to 12 minutes, until the top is golden brown and crisp. (If you're short on time, you can skip the broiling, but you'll lose a bit of texture.) Sprinkle with green parts of green onions and enjoy!
Easy (particularly since we had leftover mashed potatoes) and delicious. Great for the winter rotation!0 Helpful
Very tasty! It took me a long time to put together, for that reason I might be reluctant to make it again. I have made it twice!0 Helpful
Good directions, easy to make, and very tasty basic shepherd's pie. Used about 1.3 pounds of ground beef and that worked well (in a 7x11 casserole).0 Helpful
This is a little pedantic, but I have to say: shepherd's pie is made with minced lamb. Cottage pie is made with beef mince.0 Helpful
Tasty, but I prefer some of the other shepard's pie recipes here. The hamburger was a bit underwhelming.0 Helpful
Good solid dinner0 Helpful