What’s better than a the best shepherd’s pie recipe on a cold gloomy day? It comes with tastiness and warmth.
This recipe is very simple to make and it’s always a crowd favorite. You can use a mix of lamb and beef or stick to lamb alone, and to keep it low on calories, use lean ground beef.
🌟 What is Shepherd's Pie Recipe?
Shepherd’s pie is a classic, dating back to around 1800, it started as a way to utilize all your leftovers to prepare a fresh new meal. Using beef is more on the convenient side compared to lamb, mixing it with a combination of vegetables and gravy with a layer of mashed potatoes on top to get that classic delicious taste once baked.
🔪 How To Make Shepherd's Pie Recipe?
This shepherd’s pie is the epitome of convenience, and it’s everything you would need from a full meal, it’s ready to serve as soon as you take it out of the oven. Your ground beef is browned in a tasty onion seared in olive oil, then combined with dried rosemary, Worcestershire sauce, pepper, salt, rosemary, tomato paste, beef broth, and a bit of thyme which is mixed with flour to thicken. This mixture is now placed in the bottom of your dish, followed by a layer of mashed potatoes made with onion powder, butter, half and half, parmesan, and butter. Place it in your oven until golden brown.
Can I Make Shepherd's Pie Ahead Of Time And 🧊 How Do I Store Any Leftovers?
To make this recipe simpler than it already is, you can pre-cook your meat and store it in your fridge for 2 days until you’re ready, or for 3 months in the freezer. When needed, let it defrost overnight, then assemble your dish.
For one of those extra busy days, you can use instant mashed potatoes. They will only need a bit of seasoning, so add in your half and half or heavy cream, pepper, salt, garlic and onion powder, parmesan, and butter.
Anything remaining can be stored in your fridge for 4 days, or frozen for 4 months in a sealed container.
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Easy Shepherd's Pie Recipe
Ingredients
- MEAT MIXTURE:
- 1 tablespoon of olive oil
- ½ minced white onion
- 1 pound of 93% lean ground beef
- 1 tablespoon of dried parsley
- ½ teaspoon of dried rosemary
- ½ teaspoon of dried thyme
- 1 and ½ tablespoons of Worcestershire sauce
- 2 tablespoons of tomato paste
- 2 chopped garlic cloves
- 2 tablespoons of all-purpose flour
- Pepper and salt
- 1 cup of beef broth
- ½ cup of frozen carrots
- ½ cup of frozen peas
- ½ cup of frozen corn kernels
- POTATO PUREE TOPPING:
- 2 pounds of peeled and diced russet potatoes
- ½ stick of butter
- ⅓ cup of half and half or ¼ cup of heavy cream
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ separated cup of Parmesan cheese
- Pepper and salt
Instructions
- In a frying pan, put your olive oil to heat and sear your onions until softened. Mix in your ground beef and let it brown.
- Add in your chopped garlic, rosemary, Worcestershire sauce, thyme, tomato paste, flour, and dried parsley.
- Mix in your vegetables and beef both, then cook until it thickens. Season with some pepper and salt to your liking. Put that to the side and start on you mashed potatoes.
- Take the peel off your potatoes and slice them into 1 inch dice, then boil for 15 minutes.
- Strain them and start mashing. Mix in your parmesan, garlic and onion powder, butter, pepper, salt, and half and half until soft.
- Transfer your meat to the bottom of a 9x9 baking dish.
- Top with a layer of your mashed potatoes and pepper some parmesan cheese over it. Cook in your oven for 30 minutes at 350 F until melty and golden brown.
Notes
- Always pull your ground beef apart when it’s cooking so it doesn’t come out clumpy.
- Set aside to chill for 15 minutes before serving so that the gravy has the tie to settle.
- Once your broth and flour are added to the pan, mix it well to get rid of any clumps.
- Season with your pepper and salt once your gravy has simmered for a couple of minutes to not risk it becoming too salt once it’s reduced.
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
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