Shepherd’s Pie (30 Minutes)

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Shepherd’s Pie is a comforting and hearty dish that is perfect for a satisfying meal. This classic recipe features a flavorful filling of ground meat (typically lamb or beef) cooked with vegetables and herbs, topped with a creamy layer of mashed potatoes, and baked until golden and bubbly. The combination of rich flavors and creamy textures makes Shepherd’s Pie a family favorite. Let’s begin!

  • Prep Time: 10 minutes1
  • Cook Time: 20 minutes
  • Total Time: 0 hours
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 pound ground lamb or beef
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves of garlic, minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup beef or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 4 cups mashed potatoes
  • Optional: grated cheese for topping

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or frying pan, brown the ground lamb or beef over medium-high heat. Cook until no longer pink, breaking it up into crumbles. This step should take about 5-7 minutes.
  3. Add the diced onion, carrots, and minced garlic to the skillet. Sauté for 5 minutes until the vegetables start to soften.
  4. Stir in the frozen peas, tomato paste, beef or vegetable broth, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2-3 minutes until the mixture is well combined and heated through.
  5. Transfer the meat and vegetable mixture to a baking dish and spread it evenly.
  6. Spread the mashed potatoes over the meat mixture, creating an even layer. You can use a spoon or spatula to smooth out the top. Optionally, sprinkle grated cheese on top for a cheesy crust.
  7. Place the baking dish in the preheated oven and bake for 15-20 minutes until the top is golden and the filling is bubbling.
  8. Once baked, remove the Shepherd’s Pie from the oven and let it rest for a few minutes before serving.

Notes

For extra flavor, you can add a splash of red wine to the meat mixture. Feel free to add other vegetables like corn or green beans to the filling for added texture and color. If you prefer a crispy top, you can broil the Shepherd’s Pie for a couple of minutes at the end of the baking time. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 5g
  • Sodium: 570mg
  • Fat: 22g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 23g
  • Cholesterol: 75mg

Pair this with...

Simple Biscuits

Begin by preheating your oven. In a mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Cut in some cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add in milk, stirring just enough to bring the dough together. Turn the dough onto a lightly floured surface and gently knead it a few times. Roll or pat it out to about a half-inch thickness and use a round cutter to stamp out your biscuits. Place them on a baking sheet, slightly touching for softer sides or apart for crisper edges. Bake in the oven until they rise and take on a beautiful golden hue. Pull them out and let them cool slightly, but be sure to enjoy while still warm.

Maple Glazed Green Beans

Begin by trimming your fresh green beans. In a skillet over medium heat, add a splash of olive oil and sauté the beans until they're starting to soften but still have a bit of crunch. Meanwhile, in a separate pan, toast some pine nuts just until they're golden, which will bring out their rich, buttery flavor. Once the green beans are nearly done, drizzle in pure maple syrup to give them a sweet glaze that complements their natural earthiness. Let the syrup caramelize slightly and coat the beans. Add in your toasted pine nuts, toss everything together, and season with a pinch of salt.

Roasted Carrots

Take a bunch of fresh carrots, and give them a good wash. You can peel them if you want, but leaving the skin on gives them a rustic charm. Drizzle them with a bit of olive oil, sprinkle with salt, and maybe a touch of garlic powder for an added kick. Toss them onto a baking tray and roast in the oven until they're tender and have those tantalizing golden-brown edges. Once out of the oven, while they're still piping hot, give them a generous sprinkle of freshly chopped parsley. Not only does this add a pop of color but also a burst of fresh flavor.

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