# BEST Classic Shepherd's Pie Recipe

> The Best Classic Shepherd's Pie - AKA Shepherd's Pie or Cottage Pie. Cheese and beef (or lamb), with vegetables in a rich gravy, topped with creamy mashed potatoes and baked.

**Prep time:** 20 minutes
**Cook time:** 60 minutes
**Total time:** 1 hour 10 minutes
**Servings:** 6 servings
**Calories:** 400 per serving
**Author:** Amanda Rettke

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## Ingredients

### Meat Filling

- 1 lb. 90% lean ground beef or ground lamb
- 6 oz. chopped yellow onion
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots

### Potato Topping

- 1 1/2 lbs. russet potatoes, about 2 large potatoes, peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 1 lb 90% lean ground beef or ground lamb

### 🥔 Produce
- [ ] 6 oz yellow onion (about 1 medium)
- [ ] 2 garlic cloves
- [ ] 1.5 lbs russet potatoes (about 2 large)

### 🧊 Frozen
- [ ] 1 cup frozen mixed peas and carrots

### 🧈 Dairy
- [ ] 8 tbsp (1 stick) unsalted butter
- [ ] 1/3 cup half & half
- [ ] 1/4 cup parmesan cheese

### 🧂 Pantry & Spices
- [ ] Dried parsley leaves (need 2 tsp)
- [ ] Dried thyme leaves (need 1 tsp)
- [ ] Dried rosemary leaves (need 1/2 tsp)
- [ ] Salt (need 1 1/2 tsp total)
- [ ] Black pepper (need 1/4 tsp)
- [ ] Worcestershire sauce (need 1/2 tsp)
- [ ] Garlic powder (need 1/2 tsp)
- [ ] All-purpose flour (need 2 tbsp)
- [ ] Tomato paste (need 2 tbsp)
- [ ] Beef broth (need 1 cup)

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## Instructions

### Make the meat filling

1. **Brown the meat.** Preheat oven to 400°F. In a large skillet over medium-high heat (or 2 minutes, add the meat. Break it up with a wooden spoon. Add the parsley, rosemary, thyme, salt, and black pepper. Stir until well incorporated and the onions are softened.

2. **Add the Worcestershire sauce and garlic.** Stir until well incorporated.

3. **Drain the excess fat.** If needed, drain any fat, if using lean beef, you may not have anything to drain.

4. **Add the flour and tomato paste.** Stir until well incorporated and the tomato paste is well blended.

5. **Add the broth, frozen peas and carrots.** Bring the liquid to a boil then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.

6. **Place the mixture in a large pie dish.** Reduce heat to a simmer and simmer 10-15 minutes until thickened. Set aside while you work on mashed potatoes.

### Make the topping

1. **Preheat the oven.** Preheat oven to 400 degrees.

2. **Drain the potatoes in a colander. Return the potatoes to the pot. Do not let the potatoes rest, you want the excess water to evaporate off. Add the butter and half & half. Mash to desired consistency.**

3. **Add the Worcestershire sauce and garlic.** Stir until combined. Cook for 1 minute.

4. **Add the flour and tomato paste.** Stir until well incorporated and the tomato paste is blended.

5. **Add the broth, frozen peas and carrots.** Bring the liquid to a boil then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.

6. **Reduce to a simmer and simmer until thickened. Set aside while you work on mashed potatoes.**

### Assemble the casserole

1. **Pour the meat mixture into a 9x9, (or 7x11 inch baking dish. Spread it out into an even layer.**

2. **Top with the mashed potatoes.** Dollop the mashed potatoes on top of the filling. Starting at the edges, spread the potatoes and work your way to the middle. Spread until you have a nice layer of potatoes over the meat layer. Once the potatoes are on, take a fork and make a pretty pattern on top.

### Assemble the casserole

1. **Add the parmesan cheese on top of the potatoes.** Stir until well combined.

2. **If the ingredients are invoked, you could also put on top of the potatoes before cooking.**

3. **Add the butter and half & half.** Mash to desired consistency and repeat until the potatoes are soft and stir until all the ingredients are invoked.

4. **Place the pie in the oven.** Bake for 25-30 minutes. Cool for 5

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## Notes

- If you can't find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen carrots.
- Serving Time of the recipe: (Calories=400kcal, Carbohydrates=18g, Protein=24g, Fat=26g, Saturated Fat=15g, Cholesterol=97mg, Sodium=759mg, Potassium=483mg, Fiber=2g, Vitamin A=2660IU, Vitamin C=7.9mg, Calcium=59mg, Iron=2.7mg)

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## Nutrition

**Serving:** 1/6 of the recipe | **Calories:** 400 kcal | **Carbohydrates:** 18g | **Protein:** 24g | **Fat:** 26g | **Saturated Fat:** 15g | **Cholesterol:** 97mg | **Sodium:** 759mg | **Potassium:** 483mg | **Fiber:** 2g | **Sugar:** 2g | **Vitamin A:** 2660 IU | **Vitamin C:** 7.9mg | **Calcium:** 59mg | **Iron:** 2.7mg