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Easy Shepherd's Pie

A cozy, hearty shepherd's pie recipe that's perfect for busy nights, featuring a savory meat and vegetable base topped with creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1.5 pounds ground lamb or beef Choose based on preference, lamb for traditional flavor, beef for budget-friendliness.
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce or soy sauce
  • 1.5 cups beef or chicken broth
  • 1 tablespoon flour or cornstarch mixed with water Use cornstarch for gluten-free option.
  • to taste salt and black pepper
For the Mashed Potato Topping
  • 2 pounds potatoes, peeled and cut into chunks Any type of potatoes work.
  • 4 tablespoons butter, plus more to taste
  • 1/2 cup milk, warmed Use dairy-free milk for dairy-free option.
  • optional 1/2 cup shredded cheddar, fresh thyme, paprika for color Optional toppings.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grab a 9x13-inch baking dish or a deep 10-inch skillet that can go in the oven.
  2. Boil potatoes in salted water until tender, about 15 minutes. Drain well, then mash with butter, warm milk, salt, and pepper. Taste and adjust seasoning.
Cooking
  1. While potatoes cook, heat a large skillet over medium-high. Add the meat and break it up. Cook until browned and no longer pink. Spoon off extra fat if needed.
  2. Add onion and carrot. Cook until slightly softened, about 5-6 minutes. Stir in garlic for the last minute.
  3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  4. Add Worcestershire or soy sauce and pour in the broth. Sprinkle in flour or stir in cornstarch slurry. Simmer until the mixture thickens slightly; the filling should be juicy but not soupy.
  5. Add peas. Season generously with salt and pepper. Taste and adjust.
Assembly and Baking
  1. Spread the meat mixture in your baking dish. Dollop mashed potatoes on top and spread gently to cover.
  2. Rough up the surface with a spoon or fork for browning.
  3. Sprinkle cheddar if using.
  4. Bake for 20 to 25 minutes until the top is golden and the edges bubble. Optional: turn on the broiler for 1-2 minutes for extra browning, watching closely.
  5. Let it rest for 10 minutes before serving.

Notes

For make-ahead, you can cook the filling a day ahead and store it in the fridge. Assemble the pie and refrigerate for up to 24 hours. Adjust baking time if taken cold from fridge.