Shepherd's Pie Recipe

Prep vegetables

Peel and dice the onion finely. Peel and dice the carrots into small 1/4-inch pieces. Mince 2 garlic cloves. Measure out frozen peas and corn and keep frozen until needed.

Cook meat

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until softened. Add the ground beef or lamb and break it up with a spoon. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if necessary.

Add vegetables and garlic

Stir in the diced carrots and the minced garlic; cook 3–4 minutes until carrots begin to soften. Add the frozen peas and corn and cook 1–2 minutes to combine (they will finish cooking in the oven).

Make the sauce

Push the meat and vegetables to the side of the skillet. Sprinkle 1 tablespoon flour over the mixture and stir to coat; cook 1 minute to remove raw flour taste. Add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce, stirring to combine. Pour in 1 cup beef broth slowly while stirring to incorporate and thicken. Add 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer 3–5 minutes until sauce thickens slightly. Taste and adjust seasoning.

Assemble base layer

Transfer the meat and vegetable mixture into a 9x9-inch (or similar) baking dish, spreading into an even layer.

Cook potatoes

Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender. Drain well.

Mash potatoes

Return drained potatoes to the pot. Add 4 tablespoons unsalted butter, 1/2 cup whole milk, 1 minced garlic clove, 1 teaspoon salt (for potatoes) and 1/4 teaspoon black pepper. Mash until smooth and creamy. For a richer topping, stir in 1 beaten egg while potatoes are warm (optional). Adjust milk/butter for desired consistency.

Top the pie

Spoon or pipe the mashed potatoes evenly over the meat mixture, spreading to seal the edges to prevent bubbling. If desired, sprinkle 1/2 cup grated cheddar cheese over the top.

Preheat oven to 400°F (200°C). Place the assembled casserole on a rimmed baking sheet to catch any spills. Bake in the preheated oven for 20–25 minutes until the filling is bubbling at the edges and the potato topping is heated through.

For a golden top, switch the oven to broil and broil 2–4 minutes, watching closely, until the potato peaks are lightly browned. Remove from oven and let rest 5–10 minutes to set.

Garnish with chopped fresh parsley if using. Serve hot.