Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins | Servings: 6
This Homemade Shepherd’s Pie is simple, delicious, and easy to make. The ultimate comfort food loaded with amazing flavors! For a more authentic flavor, skip the beef and use lamb instead.
Ingredients
Meat & vegetables:
1 lb ground beef
1 tbsp oil
2 onions, finely chopped
1 clove garlic, chopped
2 sticks celery, finely diced
2 medium carrots, finely diced
Gravy/to finish filling:
⅓ c. red wine OR more broth if avoiding alcohol
¼ tsp ground paprika
½ tsp salt
2 tbsp white flour
2 tbsp tomato paste
1 c. beef broth
1 tsp finely chopped rosemary
1 c. frozen peas
1 tbsp finely chopped parsley
½ tsp finely chopped thyme
ground black pepper to taste
Topping:
½ c. shredded cheddar cheese
4 c. mashed potatoes
How to make Homemade Shepherd’s Pie
Step 1: In a large, deep skillet, heat the oil over medium-high heat. Then, add the ground meat and cook until no longer pink. Add the chopped vegetables and continue to cook until the veggies have softened.
Step 2: Over the meat and veggies sprinkle the salt, paprika, and pepper. Cook for another 2 minutes, stirring occasionally. Then, whisk in the tomato paste and cook for a minute more while stirring constantly until it smells roasted. Next, pour in the red wine or beef broth, scraping the browned bits from the bottom of the pan.
Step 3: Into the skillet, add the broth, herbs, and peas. Stir well and let everything simmer for about 4 to 5 minutes. Take the skillet off the heat and transfer everything into a 7 x 11-inch baking dish. Let the filling sit to cool.
Step 4: While the filling cools, ready about 4 cups of mashed potatoes.
Step 5: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 6: Over the cooled filling, spread the mashed potatoes, be very careful not to mix up the filling and the mashed potatoes. Using a fork, create a criss-cross on top of the mashed potatoes and sprinkle with cheese.
Step 7: Place in the preheated oven and bake for about 20 minutes or until the pie is golden.
Notes:
For a more authentic version, use ground lamb instead of beef. Note that lamb tends to be fattier, so make sure to drain it after browning.
To make this pie ahead, assemble the pie as instructed in this recipe. DO NOT bake. Tent the pie and place it in the fridge for up to 3 days. When ready to serve, bake the pie for about 30 to 40 minutes at 400 degrees F or until the filling is bubbly and the top of the pie is golden.
To freeze, prep the pie as directed and bake. Then, tightly wrap the pie with foil and aluminum foil. Label the pie and store it in the freezer for up to 2 months. When ready to serve, take the pie out of the freezer. There is no need to thaw. Remove both foils and cover with new aluminum foil. Place in the oven and bake for about 1 hour at 400 degrees F. Uncover and continue baking for 10 minutes more until browned.
Tips:
Browning the meat and veggies ensure a well-intense flavor.
Make sure to let the filling cool completely. This will make it easier to top the filling with the mashed potatoes without mixing the layers.
Nutrition Facts:
Serving: 1 serving, Calories: 377kcal, Carbohydrates: 45g, Protein: 24g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 562mg, Fiber: 5g, Sugar: 6g