Description
A comforting shepherd’s pie made with lean ground beef or lamb and a fluffy potato topping.
Ingredients
Scale
- 1 ½ pounds russet potatoes
- 3 tablespoons unsalted butter (diced)
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup milk (or half-and-half)
- 1 large egg yolk
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 pound lean ground beef or ground lamb
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup less sodium beef broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 1 (10- to 12-ounce) bag frozen peas and carrots (no need to thaw)
Instructions
- Boil the potatoes for the topping: Peel the potatoes and cut into 1-inch chunks. Place in a medium saucepan. Add enough cool water to cover the potatoes by 1 inch. Cover the pot and bring to a boil over high heat. Reduce heat to a simmer and cook until fork tender, about 12 to 16 minutes. Drain and return to the pot.
- If the potatoes are moist, heat over low temperature until water evaporates, about 1 minute, then remove from heat.
- Mix the topping together: Mash the potatoes well. Scatter butter over the top. Add Parmesan, salt, and pepper. Stir until butter melts.
- In a small bowl, whisk together milk and egg yolk. Add to potatoes and stir to combine.
- Make the filling: Preheat your oven to 400℉ and coat a casserole dish with nonstick spray.
- Heat oil in a large skillet over medium-high heat. Add onion and cook until browned, about 3 minutes. Add garlic and tomato paste, cooking for 30 seconds.
- Add beef (or lamb), salt, and pepper, cooking until browned, about 4 minutes. Drain excess grease if necessary.
- Sprinkle flour over the mix and cook, stirring continuously, for 1 minute.
- Stir in broth, Worcestershire, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for about 10 minutes until sauce thickens slightly. Remove thyme and bay leaf, adjusting seasoning as needed.
- Stir in peas and carrots. Spread mixture into the prepared dish.
- Add mashed potatoes over the top in spoonfuls, starting around the edges to create a seal. Gently spread into an even layer.
- Line a baking sheet with parchment and place the dish on top to catch spills. Bake uncovered for 25 minutes or until potatoes begin to brown. Let cool for at least 10 minutes before serving.
Notes
- For a richer flavor, consider using half-and-half instead of milk.
- This recipe can be made ahead of time and stored in the refrigerator before baking.
- Feel free to switch out vegetables based on your preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg