Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins | Servings: 6
This easy Homemade Shepherd’s Pie is so easy to throw together. A filling meal perfect for the entire family. You can even make this with lamb instead of ground beef for a completely authentic version!
Ingredients
Meat & vegetables:
1 lb ground beef
1 tbsp oil
2 onions finely chopped
1 clove garlic chopped
2 sticks celery finely diced
2 medium carrots finely diced
Gravy/to finish filling:
¼ tsp ground paprika
½ tsp salt
ground black pepper to taste
2 tbsp white flour
2 tbsp tomato paste
1 c. beef broth
⅓ c. red wine OR more broth if avoiding alcohol
½ tsp finely chopped thyme
1 tbsp finely chopped parsley
1 tsp finely chopped rosemary
1 c. frozen peas
Topping:
½ c. shredded cheddar cheese
4 c. mashed potatoes
How to make Homemade Shepherd’s Pie
Step 1: In a large, deep skillet, heat the oil over medium-high heat. Add the ground meat to the skillet once the oil is hot and cook until browned. Then, add the chopped vegetables and saute until tender.
Step 2: Over the pan, sprinkle salt, paprika, pepper, and flour. Continue to cook for additional 2 minutes, stirring occasionally. Then, add the tomato paste. Cook further, stirring constantly until it smells roasted. This takes about a minute more. Now, pour in the red wine or broth, scraping any browned bits from the bottom of the pan.
Step 3: Lastly, stir in the broth, herbs, and peas. Allow the mixture to simmer for about 4 to 5 minutes. Pour in a 7 x 11-inch baking dish when done and let it cool.
Step 4: Prep your preferred mashed potatoes. Ensure to make about 4 cups to top off the casserole. For this recipe, 1.5 pounds of peeled potatoes is enough.
Step 5: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 6: Over the cold filling, spread the mashed potatoes, careful not to mix up the two. Using a fork, make a criss-cross design for a nice presentation and crispy edges. Sprinkle the cheese on top. Place in the preheated oven for about 20 minutes or until golden. To catch any spills, I suggest baking on a lined baking sheet.
Notes:
For a more authentic version., I recommend using ground lamb instead of beef. If using lamb, drain the grease after browning for lesser fat.
To make this in advance, ready the entire pie as directed up to the baking step. Cover the pie and place it in the fridge for up to 3 days. When ready to bake, pop in a 400 degrees F oven for about 30 to 40 minutes or until the filling is bubbly and golden on top.
To freeze, ready the pie as directed right up to the final baking step. Using foil, tightly wrap the pie, then with aluminium foil. Put a label and store it in the freezer for up to 2 months.
To reheat when frozen, simply take both foils off (no need to defrost) and replace the aluminium foil. Place in a 400 degrees F oven and bake for an hour. Uncover and continue to bake for 10 minutes more until browned.
Tips:
For the most intense flavour, ensure to cook the meat and veggies well. To ensure the layers won’t mix, cool the filling before topping with mashed potatoes.
For this recipe, you can use regular mashed potatoes or ready-made mashed potatoes.
Instead of tomato paste, you can use ketchup.
Substitute flour with cornstarch for a gluten-free version. I suggest checking the ingredient first especially the beef broth. If not available, you can simply use water.
Use chopped green beans in place of peas.
In place of mashed potatoes, you can use mashed cauliflower whisked with 1 egg for a low-carb version.
For a vegetarian version, use 2 cups of cooked, brown lentils instead of ground beef. You can also substitute beef broth with vegetable broth.
Nutrition Facts:
Serving: 1serving, Calories: 377kcal | Carbohydrates: 45g | Protein: 24g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 562mg | Fiber: 5g | Sugar: 6g
Ingredients
- Meat & vegetables:
- 1 lb ground beef
- 1 tbsp oil
- 2 onions finely chopped
- 1 clove garlic chopped
- 2 sticks celery finely diced
- 2 medium carrots finely diced
- Gravy/to finish filling:
- ¼ tsp ground paprika
- ½ tsp salt
- ground black pepper to taste
- 2 tbsp white flour
- 2 tbsp tomato paste
- 1 c. beef broth
- ⅓ c. red wine OR more broth if avoiding alcohol
- ½ tsp finely chopped thyme
- 1 tbsp finely chopped parsley
- 1 tsp finely chopped rosemary
- 1 c. frozen peas
- Topping:
- ½ c. shredded cheddar cheese
- 4 c. mashed potatoes
Instructions
Step 1: In a large, deep skillet, heat the oil over medium-high heat. Add the ground meat to the skillet once the oil is hot and cook until browned. Then, add the chopped vegetables and saute until tender.
Step 2: Over the pan, sprinkle salt, paprika, pepper, and flour. Continue to cook for additional 2 minutes, stirring occasionally. Then, add the tomato paste. Cook further, stirring constantly until it smells roasted. This takes about a minute more. Now, pour in the red wine or broth, scraping any browned bits from the bottom of the pan.
Step 3: Lastly, stir in the broth, herbs, and peas. Allow the mixture to simmer for about 4 to 5 minutes. Pour in a 7 x 11-inch baking dish when done and let it cool.
Step 4: Prep your preferred mashed potatoes. Ensure to make about 4 cups to top off the casserole. For this recipe, 1.5 pounds of peeled potatoes is enough.
Step 5: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 6: Over the cold filling, spread the mashed potatoes, careful not to mix up the two. Using a fork, make a criss-cross design for a nice presentation and crispy edges. Sprinkle the cheese on top. Place in the preheated oven for about 20 minutes or until golden. To catch any spills, I suggest baking on a lined baking sheet.
Notes
For a more authentic version., I recommend using ground lamb instead of beef. If using lamb, drain the grease after browning for lesser fat. To make this in advance, ready the entire pie as directed up to the baking step. Cover the pie and place it in the fridge for up to 3 days. When ready to bake, pop in a 400 degrees F oven for about 30 to 40 minutes or until the filling is bubbly and golden on top. To freeze, ready the pie as directed right up to the final baking step. Using foil, tightly wrap the pie, then with aluminium foil. Put a label and store it in the freezer for up to 2 months. To reheat when frozen, simply take both foils off (no need to defrost) and replace the aluminium foil. Place in a 400 degrees F oven and bake for an hour. Uncover and continue to bake for 10 minutes more until browned. Tips: For the most intense flavour, ensure to cook the meat and veggies well. To ensure the layers won’t mix, cool the filling before topping with mashed potatoes. For this recipe, you can use regular mashed potatoes or ready-made mashed potatoes. Instead of tomato paste, you can use ketchup. Substitute flour with cornstarch for a gluten-free version. I suggest checking the ingredient first especially the beef broth. If not available, you can simply use water. Use chopped green beans in place of peas. In place of mashed potatoes, you can use mashed cauliflower whisked with 1 egg for a low-carb version. For a vegetarian version, use 2 cups of cooked, brown lentils instead of ground beef. You can also substitute beef broth with vegetable broth.
