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Shepherd’s Pie Recipe

  • Prep Time: 25 Min
  • Cook Time: 65 Min
  • Servings: 8
  • Recipe Views: 157 Views

The U.S. version of Shepherd’s Pie is typically made with ground beef. However, you can substitute the ground beef in this recipe for ground lamb, which is the typical main ingredient in England. If you want to make this meal during the week, it’s easy to do so if you have a little bit of time to prep ahead. The filling and the mashed potatoes can be made ahead of time, and you can store them in the refrigerator for a couple of days.

Ingredients

Directions

Preheat your oven to 400 degrees.

Step 1

Potatoes: Place the peeled potatoes in a pot with water. Bowl them until soft, which should take approximately 20 minutes. Drain the water out of the pot. Mash the potatoes.

Step 2

Butter: Add the melted butter to the potato mixture.

Step 3

Milk: Add the milk to the potato mixture.

Step 4

Sour cream: Add the sour cream to the potato mixture and combine everything together.

Step 5

Salt and pepper: Salt and pepper the potatoes to taste.

Step 6

Oil: Heat a couple of tablespoons of olive oil in a skillet.

Step 7

Onion: Sauté the onion in the pan.

Step 8

Carrots: Add the carrots to the hot pan.

Step 9

Thyme and garlic: Season the vegetables with the thyme and garlic.

Step 10

Cook everything for about 10 minutes, or until everything is just starting to soften.

Step 11

Beef: Add in the ground beef and cook completely.

Step 12

Peas: Stir the peas into the mixture.

Step 13

Corn: Mix in the corn and allow to cook until everything is heated all the way through.

Step 14

Salt and pepper: Season to taste.

Step 15

Flour: Add the flour to the meat mixture and stir to combine.

Step 16

Chicken broth: Add the chicken brother to the pan and let everything simmer until it starts to thicken up.

Step 17

Place the beef mixture into a pie dish. Top with a layer of the mashed potatoes.

Step 18

Bake the dish until you don’t see any more liquid, which will be about 20 minutes.

Serving Suggestions

You can top the dish with fresh, chopped parsley. Serve out of the oven.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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