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The Best Shepherd’s Pie Recipe

The Best Shepherd’s Pie Recipe

A cozy, no-stress Shepherd’s Pie made by someone who definitely forgot to preheat the oven at least once. This recipe is half comfort food, half kitchen diary.
I walk through how I actually make it, the little mistakes I’ve learned from, and why this dish keeps saving my weeknights.
It’s forgiving, filling, and somehow even better the next day. No fancy skills, no pressure, just good food that shows up when you need it.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Olive oil about 2 tablespoons
  • 1 cup chopped yellow onion
  • 1 pound ground beef or ground lamb I usually grab 90 percent lean
  • Dried parsley rosemary, and thyme, 2 teaspoons parsley and 1 teaspoon each of the others
  • Salt and black pepper half a teaspoon salt and a quarter teaspoon pepper
  • Worcestershire sauce 1 tablespoon
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen peas and carrots
  • Half a cup frozen corn
  • For the potato topping:
  • About 1 and a half to 2 pounds russet potatoes peeled and cut into chunks
  • 8 tablespoons unsalted butter
  • One third cup half and half
  • Garlic powder half a teaspoon
  • Salt and black pepper half a teaspoon salt and a quarter teaspoon pepper
  • A quarter cup parmesan cheese

Method
 

  1. I start with the meat filling. I heat the olive oil in a big skillet over medium-high heat for a couple minutes. Then the onions go in and cook for about five minutes. I stir when I remember.
    I start with the meat filling. I heat the olive oil in a big skillet over medium-high heat for a couple minutes. Then the onions go in and cook for about five minutes. I stir when I remember.
  2. Next comes the ground beef. I break it up with a wooden spoon and add the dried herbs, salt, and pepper. I let it cook until browned, usually six to eight minutes. Then I add the Worcestershire sauce and garlic and cook it for one more minute, just until it smells amazing.
    Next comes the ground beef. I break it up with a wooden spoon and add the dried herbs, salt, and pepper. I let it cook until browned, usually six to eight minutes. Then I add the Worcestershire sauce and garlic and cook it for one more minute, just until it smells amazing.
  3. I stir in the flour and tomato paste until everything looks evenly mixed and there are no weird tomato paste blobs hiding. Then I add the broth, frozen peas and carrots, and corn. I bring it to a boil, lower it to a simmer, and let it hang out for five minutes. After that, I set it aside and finally remember to preheat the oven to 400 degrees F.
    I stir in the flour and tomato paste until everything looks evenly mixed and there are no weird tomato paste blobs hiding. Then I add the broth, frozen peas and carrots, and corn. I bring it to a boil, lower it to a simmer, and let it hang out for five minutes. After that, I set it aside and finally remember to preheat the oven to 400 degrees F.
  4. For the potatoes, I put them in a big pot, cover with water, and bring it to a boil. Then I lower it and let them simmer until fork tender, about 10 to 15 minutes. I drain them, put them back in the hot pot, and let them sit for a minute to dry out.
    For the potatoes, I put them in a big pot, cover with water, and bring it to a boil. Then I lower it and let them simmer until fork tender, about 10 to 15 minutes. I drain them, put them back in the hot pot, and let them sit for a minute to dry out.
  5. Then I add the butter, half and half, garlic powder, salt, and pepper. I mash everything until it looks like mashed potatoes. Then I stir in the parmesan cheese.
    Then I add the butter, half and half, garlic powder, salt, and pepper. I mash everything until it looks like mashed potatoes. Then I stir in the parmesan cheese.
  6. To assemble, I pour the meat mixture into a 9x9 or 7x11 baking dish and spread it out. I spoon the mashed potatoes on top and gently spread them around. If it looks very full, I put the dish on a baking sheet because I’ve learned that lesson already.
  7. I bake it uncovered for 25 to 30 minutes. Then I let it cool for 15 minutes before serving. This part is important, even though it’s hard.
    I bake it uncovered for 25 to 30 minutes. Then I let it cool for 15 minutes before serving. This part is important, even though it’s hard.

Notes

This Shepherd’s Pie isn’t about being perfect. It’s about showing up hungry, doing your best, and enjoying whatever comes out of the oven.
If it’s not perfect the first time, congrats. You’re doing it right. That’s mostly what this kitchen is about anyway.