Shepherds Pie Recipe

Prep vegetables

Chop the onion, dice the carrot and celery, and mince the garlic so everything is ready before cooking.

Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium-high heat until shimmering.

Add the chopped onion, diced carrot and celery. Sauté 6–8 minutes, stirring occasionally, until softened and beginning to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Increase heat to medium-high, add the ground beef to the pan. Break the meat apart with a spoon and cook 6–8 minutes until browned and no longer pink. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor.

Sprinkle 1.5 tablespoons flour over the meat and vegetables and stir for 1 minute to remove raw flour taste; this will help thicken the sauce.

Pour in 1 cup beef broth while stirring to deglaze the pan, scraping up browned bits. Add 1 tablespoon Worcestershire sauce, thyme, salt and pepper. Bring to a gentle simmer and cook 6–8 minutes until mixture has thickened slightly.

Stir in frozen peas and corn and cook 1–2 minutes to heat through. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and set aside.

Place the peeled, cut potatoes into a large pot and cover with cold water by about 1 inch. Add a pinch of salt and bring to a boil over high heat.

Reduce to a simmer and cook 15–18 minutes until potatoes are fork-tender.

Drain the potatoes thoroughly and return them to the hot pot for 1 minute to let excess moisture evaporate.

Add 4 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sour cream, and 1/2 cup warmed whole milk. Mash with a potato masher or ricer until smooth and creamy. Adjust consistency with extra milk if needed and taste for seasoning.

If using, stir in 1/2 cup grated cheddar. For a golden finish, beat 1 egg yolk and fold into the mashed potatoes or reserve to brush on top.

Preheat the oven to 400°F (200°C).

Spoon the beef filling into a 9x9-inch or similar-sized ovenproof baking dish and spread into an even layer.

Top the filling with the mashed potatoes. Use a spatula to spread it evenly from center to edges, pressing slightly to seal. Create texture peaks with the back of a fork to encourage browning.

Brush the top lightly with the reserved beaten egg yolk or drizzle 1 tablespoon olive oil or melted butter over the potatoes for a golden crust.

Bake in the preheated oven for 20–25 minutes until the edges are bubbling and the top is golden. If you want extra browning, place under the broiler for 2–3 minutes—watch closely to prevent burning.

Remove from oven and let rest 5–10 minutes to set. Garnish with chopped parsley if desired, then serve.