Phil's Recipes
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Shepherd's Pie

Shepherd's Pie

A rich, herby beef filling with carrots, peas, and corn under a fluffy, cheesy mashed potato crust. The original notes call this the "posh" version — it earns the name.

Prep: 30 min Cook: 30 min Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 1 lb 20% fat ground beef
  • 4 teaspoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large carrots, diced
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • {"For the mash"=>nil}
  • 2 lb potatoes, boiled and drained
  • 1/2 stick (4 tablespoons) butter
  • 1/2 cup milk (or to preferred consistency)
  • 1/2 teaspoon salt and black pepper
  • 1/4 cup sharp cheddar or parmesan, grated

Instructions

  1. Preheat oven to 400°F.
  2. Heat the olive oil in a large oven-proof skillet. Sauté the onion for a few minutes.
  3. Add the ground beef and cook, breaking it up, until browned — about 6 minutes. Add the parsley, thyme, rosemary, salt, and pepper.
  4. Add the diced carrots. Stir and cook for a couple of minutes.
  5. Add the Worcestershire sauce and garlic. Stir through.
  6. Sprinkle the flour over the meat and stir in the tomato paste. Add the beef broth, peas, and corn. Simmer for 5 minutes until slightly thickened.
  7. Meanwhile, boil the potatoes until tender. Drain thoroughly and pat dry. Mash with the butter, milk, salt, and pepper until smooth. Stir in the grated cheese.
  8. Spoon the mash over the beef filling and spread evenly.
  9. Bake for 30 minutes until the top is golden and the filling is bubbling around the edges.

Notes

  • Technically a Cottage Pie: Shepherd’s pie is made with lamb, cottage pie with beef. But nobody seems to mind the name.
  • Dry your potatoes: After draining, put the potatoes back on the heat briefly to steam dry — this gives a fluffier mash.
  • Make ahead: Assemble up to 24 hours ahead and refrigerate. Add 10-15 minutes to the baking time from cold.
  • Cheese in the mash: The cheese on top gets golden and slightly crispy — don’t skip it.

Recommended Products

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Lodge 12-Inch Cast Iron Skillet Oven-safe and goes straight from hob to oven — perfect for one-pan shepherd's pie View on Amazon

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