Shepherds Pie Comfort Meal (Printable)

Savory ground meat and vegetable casserole topped with creamy mashed potatoes and baked until golden.

# Required Ingredients:

→ Meat Filling

01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas (150 g)
06 - 1 cup frozen corn (150 g)
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth (240 ml)
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2½ lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter (60 g)
17 - ½ cup whole milk (120 ml)
18 - ½ cup shredded cheddar cheese (optional, 60 g)
19 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Boil peeled potatoes in salted water for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Stir in cheddar cheese if using. Set aside.
04 - Heat olive oil in a large skillet over medium-high heat. Sauté onions and carrots for 3 to 4 minutes until softened.
05 - Add garlic and cook for 1 minute. Add ground beef or lamb, breaking it apart with a spoon, and cook until browned and fully cooked. Drain excess fat if necessary.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour and mix thoroughly to coat ingredients.
07 - Pour in broth and simmer for 5 minutes until thickened. Add frozen peas and corn, stir well, and cook an additional 2 to 3 minutes. Adjust seasoning as needed.
08 - Transfer the meat mixture into a 9x13-inch baking dish, spreading evenly.
09 - Spread mashed potatoes over the meat filling smoothly. Create ridges on the surface with a fork to promote a crispy finish.
10 - Bake in the preheated oven for 25 to 30 minutes until the topping is golden and the filling is bubbling.
11 - Allow to rest for 5 to 10 minutes before serving to let flavors settle.

# Expert Suggestions:

01 -
  • The meat filling is deeply savory without being heavy, letting the herbs and umami do the real work.
  • Those crispy potato ridges on top become almost addictive once you know they're coming.
  • Feeds a crowd with ingredients you probably already have, no hunting required.
02 -
  • Don't skip draining the potatoes thoroughly or your mash will be heavy and waterlogged instead of fluffy and cloud-like.
  • If your filling looks too thick before baking, it's actually perfect—it thickens more as it cooks, and you don't want it soupy under the potatoes.
  • Room-temperature or slightly warm potatoes mash better than steaming hot ones, which can turn into gluey paste if overmixed.
03 -
  • Brown the meat without crowding the pan—if it steams instead of browns, your filling won't develop that deep savory flavor.
  • Taste the filling before topping with potatoes and adjust seasoning; it should taste slightly over-seasoned because the potatoes will mellow it.
  • Those potato ridges crisp up better if you resist the urge to cover the dish with foil—let it brown freely in the oven.
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