Classic Shepherd’s Pie (Print Version)

# Ingredients:

→ Meat Filling

01 - 2 tablespoons olive oil
02 - 1 cup chopped yellow onion
03 - 1 lb 90% lean ground beef or ground lamb
04 - 2 teaspoons dried parsley leaves
05 - 1 teaspoon dried rosemary leaves
06 - 1 teaspoon dried thyme leaves
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1 tablespoon Worcestershire sauce
10 - 2 garlic cloves, minced
11 - 2 tablespoons all-purpose flour
12 - 2 tablespoons tomato paste
13 - 1 cup beef broth
14 - 1 cup frozen mixed peas and carrots
15 - 1/2 cup frozen corn kernels

→ Potato Topping

16 - 1 1/2 – 2 lb russet potatoes, peeled and cut into 1-inch cubes
17 - 8 tablespoons unsalted butter
18 - 1/3 cup half & half
19 - 1/2 teaspoon garlic powder
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon ground black pepper
22 - 1/4 cup grated Parmesan cheese

# Instructions:

01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
03 - Add ground beef or lamb and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
04 - Stir in parsley, rosemary, thyme, salt, pepper, Worcestershire sauce, and minced garlic. Cook for 1 minute.
05 - Sprinkle flour over the mixture and stir to combine. Cook for another minute.
06 - Stir in tomato paste and beef broth. Simmer until the mixture thickens, about 5-7 minutes.
07 - Add peas, carrots, and corn. Cook for 2 more minutes. Remove from heat.
08 - Meanwhile, boil potatoes in salted water until fork tender, about 15-20 minutes.
09 - Drain potatoes and return to the pot. Add butter, half & half, garlic powder, salt, and black pepper. Mash until smooth.
10 - Spread the meat filling into a 9×13-inch baking dish. Top evenly with mashed potatoes. Sprinkle Parmesan cheese on top.
11 - Bake for 20-25 minutes, or until the top is golden and the filling is bubbling. Let rest for 5 minutes before serving.

# Notes:

01 - You can use ground lamb for a more traditional version.
02 - Ensure the mashed potatoes are slightly firm so they hold their shape during baking.
03 - This dish can be prepared a day in advance and refrigerated before baking.

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