When it comes to comfort food, Classic Shepherd’s Pie is a perennial favorite. With its hearty layers of ground meat (or lentils for a veggie twist), savory vegetables, and a luscious buttery mashed potato topping, this dish warms both heart and soul.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Filling:
– 1 lb ground beef or lamb (or 2 cups lentils for vegetarian)
– 1 onion, diced
– 2 carrots, diced
– 1 cup peas
– 2 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 cup beef broth (or vegetable broth)
– Salt and pepper to taste
For the Mashed Potato Topping:
– 2 lbs potatoes, peeled and chopped
– 4 tablespoons butter
– ¼ cup milk
– Salt to taste
Directions
Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This ensures your oven is fully heated and ready to bake once the shepherd’s pie is assembled. A properly preheated oven helps the topping brown evenly and the filling heat through.Prepare and Cook the Filling
Place a large skillet over medium heat. If you’re using ground beef or lamb, add it to the pan and cook, breaking it apart with a spoon as it browns. Continue cooking until no pink remains.
If you’re using lentils instead, start by adding a small splash of oil to the skillet before adding the vegetables.Add the diced onion and diced carrots to the skillet. Cook for about 5–7 minutes, stirring frequently, until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Stir in the tomato paste, making sure it coats the meat and vegetables thoroughly. Allow it to cook for 1–2 minutes to deepen its flavor. Pour in the 1 cup broth (beef or vegetable) and stir well, scraping up any browned bits from the bottom of the pan.
Once the mixture is combined, add the peas and stir them in. Reduce the heat to a gentle simmer and let the filling cook for 5 minutes, allowing the flavors to meld and the liquid to thicken slightly. Taste the filling and season with salt and pepper to your liking.
Prepare the Mashed Potato Topping
While the filling simmers, place your peeled and chopped potatoes in a large pot. Cover them with cold, salted water to ensure even cooking. Bring the pot to a boil over high heat, then reduce to medium and cook the potatoes until they are completely tender—this usually takes 12–15 minutes. You should be able to easily pierce them with a fork.Drain the cooked potatoes well and return them to the pot. Add the butter, allowing it to melt into the hot potatoes. Pour in the ¼ cup milk, then mash until smooth, creamy, and lump-free. Add a bit more milk if needed to reach your preferred texture. Taste and season with salt.
Assemble the Shepherd’s Pie
Transfer the meat or lentil filling to a baking dish, spreading it into an even layer so every bite contains a good mix of meat and vegetables. Spoon the mashed potatoes over the filling in dollops, then gently spread them across the surface with a spatula.For a more traditional look, use the back of a fork to create small ridges or swirls across the mashed potatoes—these will crisp beautifully in the oven.
Bake the Dish
Place the assembled dish into the preheated oven and bake for 25 minutes, or until the mashed potato topping begins to turn golden and slightly crispy around the edges. If you prefer a deeper golden crust, you may broil it for an additional 1–2 minutes, watching closely to prevent burning.
Cooking Tips
For a thicker gravy, let the filling simmer longer, and for a crispy topping, broil for the last 5 minutes of baking.
Variations
Feel free to experiment with different meats like lamb or turkey, and switch up the vegetables based on the season. A vegetarian version can easily be made with lentils, ensuring everyone can enjoy this delightful dish!
Storage Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days, perfect for a quick re-heatable meal!
