Go Back
–+ servings
A slice of Shepherd’s Pie garnished with fresh parsley.

Shepherd's Pie Recipe

Sarah Justine Martin Profile PictureSarah Justine Martin
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner
Cuisine British
Servings 6 servings
Calories 597 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 1 pound ground lamb
  • 3/4 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 teaspoons Worcestershire sauce
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 1/2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen peas and carrots
  • 3/4 cup frozen corn
  • 2 pounds russet potatoes peeled and cubed
  • 8 tablespoons unsalted butter divided
  • 1/3 cup half-and-half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon additional ground black pepper
  • 1/4 cup grated Parmesan cheese optional
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat. Add chopped onions and cook for about 5 minutes until softened.
    Cooking chopped onions in a skillet with a wooden spoon for Shepherd’s Pie
  • Add ground lamb to the skillet. Break it up with a spoon and cook until browned. Stir in dried rosemary, thyme, salt, and pepper.
    Breaking up ground lamb and onions in a skillet for Shepherd's Pie.
  • Mix in Worcestershire sauce and minced garlic. Cook for 1 minute.
    Mixing Worcestershire sauce into ground lamb and onions for Shepherd’s Pie.
  • Sprinkle in the flour and add the tomato paste. Stir well to combine without lumps. Pour in beef broth and add frozen peas and carrots along with frozen corn. Bring to a simmer and let it cook for about 5 minutes until the sauce thickens. Remove from heat.
    Pouring beef broth into the Shepherd’s Pie filling with ground lamb and vegetables.
  • Preheat your oven to 400°F. Place cubed potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain the potatoes and return them to the pot. Add 6 tablespoons of butter, the half-and-half, garlic powder, and 1/4 teaspoon extra black pepper. Mash until smooth.
    Mashing potatoes for Shepherd’s Pie until smooth.
  • Spread the meat filling evenly in a 9x9-inch baking dish. Top with the mashed potatoes, spreading evenly to seal the edges. Dot with the remaining 2 tablespoons of butter. Sprinkle with Parmesan cheese if desired. Bake uncovered for 25-30 minutes until the top is lightly golden. Let stand for 5-10 minutes before serving. Garnish with parsley.
    Shepherd's pie baked in a white dish, garnished with parsley.

Nutrition

Calories: 597kcalCarbohydrates: 42gProtein: 20gFat: 40gSaturated Fat: 20gSodium: 603mgFiber: 4g
Keyword Shepherd's Pie
Tried this recipe?Let us know how it was!