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5 from 3 votes

Shepherd's Pie

This easy Shepherd's Pie recipe is made with a saucy ground beef base, vegetables and creamy mashed potatoes. It's a hearty make-ahead meal for busy weeknights or Sunday dinner!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: cottage pie, shepherds pie
Servings: 6 servings
Author: Alyssa Rivers

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 ½ cup onion, diced
  • 1 pound lean ground beef
  • 2 teaspoon minced garlic
  • 1 tablespoon cornstarch
  • ⅓ cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 1 ½ cup beef broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas

Mashed Potatoes

  • 2 pounds russet or golden potatoes peeled and dice into 1-inch pieces
  • 2 tablespoons butter
  • ½ cup half and half, warmed
  • 5.2 ounces Boursin cheese, garlic and fine herbs flavor
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large, deep skillet, heat 1 tablespoon vegetable oil over medium-high heat and cook 1 cup carrots, 1 cup celery, and 1 ½ cup onion, until softened, about 5 minutes.
  • Add 1 pound lean ground beef and cook until thoroughly browned and no pink remains. Break it up into pieces as it cooks. Add 2 teaspoon minced garlic and cook for 1 additional minute.
  • Whisk together 1 ½ cup beef broth and 1 tablespoon cornstarch. Add it to the skillet, along with ⅓ cup tomato paste, 3 tablespoons Worcestershire sauce, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon salt and ¼ teaspoon black pepper. Stir in 1 cup frozen peas and cook for 5 minutes, until the sauce has thickened.

Mashed Potatoes

  • Add the peeled and diced 2 pounds russet or golden potatoes to a large pot and fill with cold water until the potatoes are covered. Add 2-3 large pinches of kosher salt.
  • Place the pot over high heat and bring to a boil. Reduce heat to maintain a rolling boil and cook until tender, about 12-15 minutes.
  • Drain the potatoes into a colander. Return the potatoes to the pot and either run them through a potato ricer or use a hand masher to mash them well. Add 2 tablespoons butter, warm ½ cup half and half,and 5.2 ounces Boursin cheese, to the potatoes and mash until creamy. Taste and season with salt and pepper, if needed.
  • Spread the potatoes evenly over the top of the meat mixture.
  • Bake the Shepherd's pie uncovered for 25-30 minutes until the edges are bubbling. Sprinkle with fresh chopped parsley and serve.

Notes

Originally posted February 26, 2020
Updated on March 16, 2024

Nutrition

Calories: 560kcal | Carbohydrates: 63g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 1139mg | Potassium: 1619mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4501IU | Vitamin C: 32mg | Calcium: 215mg | Iron: 6mg

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