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A classic Shepherd’s Pie with rich beef filling and creamy mashed potatoes, baked until golden and bubbling.
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Course: Dinner
Cuisine: British
Keyword: Shepherd’s Pie
Calories: 520kcal

Equipment

  • large pot
  • Skillet
  • Baking Dish

Ingredients

  • 2 lb potatoes, peeled and sliced
  • 4 tbsp butter
  • 2/3 cup milk or half-and-half
  • salt and black pepper
  • 1 tbsp oil
  • 2 lb lean ground beef
  • 1 onion, chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 tsp rosemary
  • 2 tsp thyme
  • 3 tbsp tomato paste
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 3 tbsp Worcestershire sauce
  • 3 tbsp flour
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tbsp grated Parmesan cheese

Instructions

  • Boil potatoes in salted water until fork-tender. Drain and mash with butter and milk. Season with salt and pepper.
  • Brown ground beef in oil over medium heat. Season lightly, then remove to a plate.
  • In the same pan, sauté onion and carrots until soft. Add garlic and herbs.
  • Stir in tomato paste and cook until brick-red. Add wine and reduce slightly.
  • Add beef broth and Worcestershire sauce. Sprinkle in flour and simmer until thick.
  • Return beef to the pan and fold in peas and corn.
  • Spread filling in a baking dish. Top with mashed potatoes and sprinkle with Parmesan.
  • Bake at 400°F for 25 minutes until bubbly. Broil briefly for a golden top. Rest before serving.

Notes

Let the pie rest 10 minutes before serving for clean slices.

Nutrition

Calories: 520kcal | Carbohydrates: 38g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 720mg | Potassium: 980mg | Fiber: 6g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 25mg