Shepherd's Pie Recipe

Prepare aromatics

Preheat oven to 400°F (200°C). Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add 1 lb ground beef to the pan. Break it up with a spatula and cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if the pan looks overly greasy, leaving a thin coating for flavor.

Build the sauce

Stir in 2 tablespoons tomato paste and 1 tablespoon flour, cook 1–2 minutes to remove raw flour taste and to toast the tomato paste slightly. Slowly pour in 1 cup beef broth while stirring to avoid lumps. Add 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer and cook until the mixture thickens slightly, about 4–6 minutes.

Finish filling

Taste and adjust seasoning. Stir in 1 cup frozen peas (if using) and cook another 1–2 minutes to heat through. Remove pan from heat and transfer the beef mixture into a 9x9-inch (or similar) baking dish, spreading into an even layer.

Cook potatoes and garlic

Place the peeled and chopped potatoes and 4 garlic cloves in a large pot; cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 15–20 minutes.

Drain and mash

Drain potatoes and garlic thoroughly and return to the hot pot to dry for 1 minute. Add 4 tablespoons butter, 1 cup milk (warmed), and 2 tablespoons sour cream (if using). Mash using a potato masher or ricer until smooth but still fluffy. Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper; taste and adjust seasoning as needed.

Assemble topping

Spoon or pipe the mashed potatoes over the beef filling, spreading to cover completely and sealing edges to prevent bubbling. Use a fork to create texture peaks for browning, or smooth and score decoratively. Sprinkle 3/4 cup grated cheddar evenly over the top and 1/4 cup grated parmesan if using. Brush the edges lightly with 1 teaspoon olive oil or melted butter and dust with 1/2 teaspoon paprika if desired.

Bake in the preheated 400°F (200°C) oven until the top is golden and the filling is bubbling around the edges, 20–25 minutes. If you want additional browning, place under the broiler for 1–2 minutes, watching closely to prevent burning.

Remove from oven and let rest for 10 minutes to set. Garnish with 2 tablespoons chopped fresh parsley before serving. Serve warm, about 6 portions.