Ingredients
Mashed Potatoes
- 2 ½ pounds russet potatoes (or Yukon gold potatoes)
- 3 tablespoons unsalted butter
- ½ cup whole milk
- ¼ cup sour cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Meat Filling
- 1 pound ground beef (or ground lamb)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces frozen mixed vegetables (such as carrots, corn, and peas; about 3 cups)
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup low sodium beef broth (plus more as needed)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Mashed Potatoes: Scrub the potatoes under cool water; peel them if using russet potatoes (peeling optional for Yukon gold). Chop into 1-inch pieces and place in a pot of cold water.
- Boil Potatoes: Place the pot over high heat and bring to a boil. Boil for 12-15 minutes until the potatoes are very tender when pierced with a fork but not falling apart. Drain thoroughly in a colander.
- Mash Potatoes: Return the drained potatoes to the pot or a large bowl. Add butter pieces and mash with a potato masher or use a hand mixer for creaminess. Stir in milk, sour cream, salt, and black pepper. Adjust seasoning to taste and set aside.
- Preheat Oven: Set your oven to 400° F to prepare for baking the assembled shepherd’s pie.
- Cook Meat and Onions: Heat a large skillet over medium-high heat, add ground beef and finely chopped onion, cooking until beef is browned and onions are softened. Drain excess grease from the pan.
- Add Vegetables and Flavorings: Lower heat to medium. Stir in garlic, frozen mixed vegetables, flour, and tomato paste. Cook while stirring for 1-2 minutes to combine flavors and cook off the raw flour taste.
- Simmer Filling: Add beef broth, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir and bring to a low simmer. Cook for about 10 minutes, reducing liquid until thickened but moist. Add extra broth if too dry. Remove from heat.
- Assemble Pie: Transfer the meat filling to a 9×13-inch baking dish. Evenly spoon mashed potatoes over the top, spreading into a smooth layer. Use a fork to create textured ridges to help browning during baking.
- Bake: Place the pie uncovered in the oven and bake for 25-30 minutes until the mashed potatoes are golden brown around the edges. Place a rimmed baking sheet below to catch any drips.
- Optional Broiling: For extra browning, broil the pie for 1-3 minutes, watching carefully to avoid burning.
- Rest and Serve: Let the shepherd’s pie stand for 5 minutes after baking to set before serving.
Notes
- You can substitute ground lamb for ground beef to make a more traditional shepherd’s pie.
- Yukon gold potatoes can be used without peeling for a creamier texture.
- If the filling looks too dry during simmering, add a little extra beef broth to keep it moist but not soupy.
- Use textured ridges on the mashed potatoes to encourage crisp, golden edges while baking.
- Broiling at the end is optional but provides an attractive browned top layer.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
