Shepherd's Pie

Savor the comforting embrace of our classic shepherd's pie, a culinary heirloom featuring a rich, savory base of seasoned ground beef or lamb simmered with aromatic vegetables in a luscious gravy, all lovingly blanketed by a cloud of golden-brown, buttery mashed potatoes – a dish that not only warms the heart but also invites your own cherished variations and traditions.

Meat Filling:

  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 lb 90% lean ground beef or lamb
  • 2 tsp dried parsley
  • 1 tsp each dried rosemary and thyme
  • ½ tsp salt + ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves (minced)
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • ½ cup frozen corn

Potato Topping:

  • 4 cups peeled (cubed russet potatoes (~2 large))
  • 2 tbsp butter
  • ½ cup low-fat milk or unsweetened almond milk
  • ½ cup Greek yogurt
  • ½ tsp garlic powder
  • ½ tsp salt + ¼ tsp black pepper
  • ¼ cup grated Parmesan
  • Optional: 1 tbsp olive oil for brushing

Prep:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x9 baking dish.

Meat Filling:

  1. Heat 2 tbsp oil in a large skillet over medium-high. Add 1 cup onion; cook 5 mins until soft.
  2. Add 1 lb beef/lamb; break apart with a spoon. Stir in 2 tsp parsley, 1 tsp rosemary, 1 tsp thyme, ½ tsp salt, ½ tsp pepper, 2 minced garlic cloves. Cook 6–8 mins until browned.
  3. Add 1 tbsp Worcestershire, 2 tbsp flour, 2 tbsp tomato paste; stir 1 min to coat.
  4. Pour in 1 cup broth, then add 1 cup peas/carrots + ½ cup corn. Simmer 5 mins until thickened. Set aside.

Potato Topping:

  1. Boil 4 cups cubed potatoes in salted water 10–15 mins until tender. Drain, return to pot to dry 1 min.
  2. Mash with 2 tbsp butter, ½ cup milk, ½ cup Greek yogurt, ½ tsp garlic powder, ½ tsp salt, ¼ tsp pepper. Fold in ¼ cup Parmesan.

Assemble & Bake:

  1. Spread meat filling in prepped dish. Top with mashed potatoes; smooth with a fork. (Optional: Brush with 1 tbsp olive oil for crispness.)
  2. Bake 25–30 mins until golden.

Rest:

  1. Let stand 15 minutes before serving (ensures clean slices).