Description
This Easy Shepherd’s Pie recipe features a hearty ground lamb or beef filling simmered with aromatic vegetables, red wine, and beef broth, topped with creamy mashed potatoes, then baked to golden perfection. It’s a comforting, classic dish perfect for family dinners and gatherings.
Ingredients
Filling
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 large carrots, finely diced
- 3 cloves garlic, minced
- 2 pounds ground lamb or beef
- 1/4 teaspoon red pepper flakes
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
- 1 cup frozen peas
Mashed Potatoes
- 2 1/2 pounds Russet potatoes, peeled and diced into chunks
- 4 tablespoons unsalted butter
- 1/2–1 cup milk
- Salt to taste
Instructions
- Prepare the Filling: Heat a large oven-safe skillet over medium-high heat and add olive oil. When hot, add the diced onion and cook for 5-7 minutes until soft and caramelized. Add diced carrots and cook for another 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds to release fragrance.
- Cook the Meat: Add ground lamb or beef, breaking it into smaller pieces as it cooks. Continue cooking for 8-10 minutes until no red pieces remain. Stir in red pepper flakes and flour to coat the meat evenly. Add tomato paste and cook for 1-2 minutes, stirring constantly.
- Simmer the Filling: Pour in red wine, beef broth, Worcestershire sauce, and add bay leaves. Stir everything together and bring to a boil. Reduce heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the mixture thickens. Season with salt and pepper to taste, then stir in frozen peas and cook for an additional few minutes. Remove bay leaves.
- Make the Mashed Potatoes: Meanwhile, boil the peeled and diced Russet potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes with butter, gradually adding milk until smooth and creamy. Season with salt to taste.
- Assemble the Shepherd’s Pie: Spread the meat filling evenly in the oven-safe skillet. Top with the mashed potatoes, spreading smoothly to cover the filling completely.
- Bake: Preheat the oven to 400°F (200°C). Place the skillet in the oven and bake for 20-25 minutes or until the mashed potato topping is golden brown and slightly crispy at the edges.
- Serve: Remove from oven and let rest for a few minutes before serving. Enjoy your comforting shepherd’s pie warm.
Notes
- You can substitute ground beef or lamb depending on preference or availability.
- Adding red wine enhances flavor but can be omitted or replaced with more beef broth for a non-alcoholic version.
- For a richer mashed potato topping, add a little cream or sour cream instead of milk.
- Use an oven-safe skillet or transfer the filling to a casserole dish before baking if your skillet is not oven-safe.
- Feel free to add other vegetables like corn or green beans to the filling for additional texture and flavor.
