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Shepherds Pie

Cozy homemade shepherd's pie with creamy mashed potato and savory meat filling
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This shepherd’s pie is the ultimate budget-friendly comfort food, stretching a pound of ground meat with lentils and vegetables under a creamy mashed potato topping. It’s a hearty, satisfying meal perfect for feeding a crowd any night of the week.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound ground lamb or ground beef
  • 1 cup cooked brown or green lentils
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef or vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 cup frozen peas
  • Salt and freshly ground black pepper to taste
  • 2.5 pounds russet or Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk or half and half, warmed
  • 1/2 cup sharp cheddar cheese, shredded (optional)
  • Salt and white pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and return to the hot pot for 1 minute to dry.
  3. Mash the potatoes with butter, warm milk, and salt and white pepper until smooth. Stir in cheddar cheese if using. Set aside.
  4. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Increase heat to medium-high. Add ground meat and cook, breaking it up, until browned.
  7. Stir in tomato paste and cook for 1-2 minutes.
  8. Add Worcestershire sauce, thyme, rosemary, cooked lentils, and broth. Bring to a simmer, then reduce heat to low. Simmer for 10-15 minutes until liquid reduces.
  9. Stir in frozen peas. Season filling generously with salt and pepper.
  10. Spread the savory filling evenly into a 9×13 inch baking dish.
  11. Carefully spoon the mashed potatoes over the filling. Use a fork to create swirls and peaks.
  12. Bake for 25-30 minutes until filling is bubbling and potato topping is golden brown.
  13. Let rest for 10 minutes before serving.

Notes

Let the filling simmer until thick, not runny, to avoid a watery pie. For a crispier top, broil for the final 2-3 minutes, watching closely. The pie can be assembled ahead and refrigerated overnight before baking, or frozen for up to 3 months.

Nutrition

Find it online: https://www.homestyletable.com/shepherds-pie/