Shepherd’s Pie (Recipe)

You're going to love this absolutely scrumptious Shepherd’s Pie.

Rich, meaty gravy joins with creamy, buttery potatoes in this classic comfort food. MMMMM 🍴

This cozy meal is delicious any night of the year, but it’s also a great way to celebrate St Patrick’s Day. 💚 🌈

So if corned beef isn’t your thing, pick up a pack of ground beef and have Shepherd’s Pie instead.

And if corned beef IS your thing, grab a pack of ground beef anyway and make it next.

You really should - it’s that good.

I made this exact recipe again last week, to rave reviews.

A warming meal like this is just so cozy and comforting. Especially on a cold day like today, when it seems like winter will never end, and you begin to think the daffodils are lying…

But Spring will come. And you will love this delicious, hearty, nutritious meal.

Shepherd’s Pie

Ingredients

Meat Mixture

2 T olive oil

2 carrots, finely diced

1 onion, medium dice

1 lb ground beef

1 tsp salt

½ tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

Pinch nutmeg

1 T flour

¾ C broth (pork, beef or chicken)

1 C frozen peas

Potato Topping

2 lbs yellow potatoes, peeled and quartered

1 ½ tsp salt, divided

½ C milk

¼ C potato water (reserved)

1 T butter

¼ tsp black pepper

Pinch cayenne

Additional 2 T cold butter

Directions

Preheat oven to 400 degrees.

For the Potatoes

Place potatoes (peeled and quartered) in a stock pot with 1 tsp salt. Cover with water by ½”.  Partially cover and bring to a boil. Reduce heat to simmer until tender.

Drain potatoes, reserving ¼ C of the potato water.

Return potatoes to pot along with milk, reserved potato water, 1 T butter, remaining ½ tsp salt, pepper and cayenne. Beat with an electric hand mixer until combined and creamy.

Set aside.

For the Meat Mixture

While the potatoes are boiling, heat a skillet over medium heat. Swirl in olive oil then add diced carrots and onions.

Cook, stirring occasionally, until tender. Reduce heat to medium low if they start to brown.

To the skillet, add ground beef. Cook over medium heat until browned, breaking it up with a wooden spoon as it cooks.

As the meat browns, add salt, pepper, thyme, rosemary and nutmeg, stirring to combine.

When meat is browned, add 1 T flour. Cook, stirring, 2-3 minutes.

Add broth and stir, scraping up any browned bits from the bottom of the pan.

Add frozen peas. Bring to a simmer, then reduce heat to medium low and continue simmering 5 minutes. Gravy will thicken slightly.

Assembling the Pie

Pour cooked meat mixture into a 9x13 baking dish. Spread evenly.

Spoon prepared potatoes over the meat mixture. Spread with a spoon until fairly even throughout, while leaving rustic peaks and valleys.

Cut 2 T cold butter into small pieces and scatter over the potatoes.

Bake, uncovered, in a 400 degree oven for 30-35 minutes until the edges are bubbly and the potato are lightly browned throughout.

Allow to cool slightly before serving.

Click here to buy ground beef.