Shepherds Pie with Mashed Potatoes (Print Version)

Comforting meat and vegetable casserole topped with creamy mashed potatoes, baked until golden.

# What You Need:

→ Meat Filling

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -
14 -

→ Mashed Potato Topping

15 -
16 -
17 -
18 -
19 -

# Directions:

01 - Preheat oven to 400°F.
02 - Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
03 - Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Stir in cheddar cheese if using. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium-high heat. Sauté onion and carrots for 3–4 minutes until softened.
05 - Add garlic and cook 1 minute more. Add ground beef or lamb and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the mixture and stir to coat.
07 - Pour in broth and simmer for 5 minutes until thickened. Add peas and corn, stir, and cook 2–3 minutes more. Adjust seasoning as needed.
08 - Transfer the meat filling to a 9x13-inch baking dish, spreading evenly. Spoon mashed potatoes over the top and spread smoothly to cover the filling. Use a fork to create ridges for a crispy finish.
09 - Bake for 25–30 minutes, or until the top is golden and the filling is bubbling.
10 - Let rest 5–10 minutes before serving.

# Expert Suggestions:

01 -
  • The mashed potato topping develops these incredible crispy edges that everyone fights over
  • Its one of those rare dishes that actually tastes better the next day for lunch
  • You can hide whatever vegetables your family wont eat inside that savory meat filling
02 -
  • Drain the fat from the meat before adding the flour, or your filling will be greasy and the gravy wont thicken properly
  • Letting the casserole rest for 10 minutes after baking is the difference between a neat slice and a messy slide
  • Create ridges with your fork, theyre not just for looks, those crispy golden peaks are the best part
03 -
  • Warm the milk before adding it to the potatoes for easier mashing and smoother texture
  • Use cornstarch instead of flour to make it gluten-free, it thickens just as well
  • Double the recipe and freeze one unbaked for those nights when cooking feels impossible
Go Back