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Shepherd's Pie

Shepherd’s pie pairs a hearty meat and vegetable filling with a fluffy mashed potato topping for a satisfying dinner the whole family will love!
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: British
Keyword: shepherd's pie
Servings: 6 -8 servings
Calories: 436kcal
Author: Kasey Schwartz

Ingredients

For The Potatoes

  • 1 ½ lb potatoes
  • ½ stick unsalted butter
  • ¼ cup whole milk
  • 1 tsp garlic powder
  • ¼ cup sour cream
  • 1 egg yolk
  • Salt & black pepper to taste

For The Filling

  • 2 tbsp canola oil
  • 1 medium onion diced small
  • 2 carrots diced small
  • 2 cloves garlic minced
  • 1 lb ground lamb or beef
  • 2 tbsp all-purpose flour
  • 2 tsp tomato paste
  • 1 ½ cups chicken stock
  • 1 tbsp Worcestershire
  • 1 tsp dried oregano
  • 2 tsp fresh thyme chopped
  • ½ cup frozen corn
  • ½ cup frozen peas
  • Salt & black pepper to taste

Instructions

  • Preheat the oven to 400F.
  • Add the potatoes to a large pot and cover with water. Add 2 large pinches of salt. Bring to a boil, reduce to a simmer, and cook until very soft, about 15 minutes.
  • Add the milk, butter, and garlic powder to a small saucepan and bring to a simmer. Reduce to low and set aside.
  • When the potatoes are cooked, drain in a colander and return to the pot. Mash with a potato masher or push through a tamis or food mill. Slowly add the milk mixture while stirring constantly to combine and emulsify. Add the sour cream, egg yolk, and stir to combine. Season to taste and set aside.
  • For the filling, heat the oil in a Dutch oven over medium-high heat until hot. Add the onion and carrot and cook until soft, about 5 minutes. Add the garlic and cook for another minute. Add the meat, breaking it up with a spoon, and cook until no longer pink, about 6 minutes.
  • Add the flour and stir. Cook for another 2 minutes. Add the tomato paste and chicken stock and stir to combine. Bring to a boil.
  • Add the Worcestershire, oregano, and thyme. Season to taste. Add the corn and peas and cook for 5 more minutes. Pour meat mixture into a 9x13 baking dish. Top with the potatoes making sure to pay attention to the edges to make a tight seal. Smooth with a spatula. Place on a parchment-lined baking sheet.
  • Bake for 30-35 minutes or until the potatoes are browned. Let rest for 15 minutes before serving.

Nutrition

Calories: 436kcal | Carbohydrates: 36g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 266mg | Potassium: 785mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3904IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 3mg