Description
This traditional shepherd’s pie recipe has been elevated with creamy Parmesan mashed potatoes and a savory ground beef and vegetable filling. It combines classic flavors with a satisfying texture, perfect for a comforting family meal. The dish features tender potatoes mashed with roasted garlic and Parmesan, layered over a rich beef mixture simmered with aromatic herbs and vegetables, then baked to bubbly, golden perfection.
Ingredients
Scale
Potatoes and Topping
- 1 ½ pounds russet potatoes (about 3 medium)
- ½ cup whole milk
- 4 tablespoons salted butter
- ¼ cup grated Parmesan cheese
- 4 roasted garlic cloves (minced)
- 2 ¼ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
Ground Beef Filling
- 2 tablespoons avocado oil
- 1 small sweet onion (finely diced)
- 3 celery ribs (finely diced)
- 3 garlic cloves (finely minced)
- 1 pound 90/10 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 ½ cups beef broth
- 1 ½ cups frozen mixed vegetables
Garnish
- Fresh flat-leaf parsley (finely chopped, optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to prepare for baking the shepherd’s pie later.
- Prep the potatoes: Rinse and scrub the russet potatoes to clean off any dirt, then peel and cut them into roughly 1-inch chunks for even cooking.
- Cook the potatoes: Place the cut potatoes in a large Dutch oven or pot and cover them with at least 1 inch of water. Sprinkle in a pinch or two of salt. Bring to a boil over high heat, then reduce to medium-low and maintain a rapid simmer for 10 minutes, or until potatoes are fork-tender.
- Mash the potatoes: Drain the cooked potatoes well and return them to the pot. Add whole milk, salted butter, grated Parmesan cheese, 1 teaspoon salt, ¼ teaspoon black pepper, and the minced roasted garlic. Mash together using a potato masher until the mixture is smooth and creamy with minimal lumps. Set aside.
- Cook the onion and celery: Heat avocado oil in a large skillet or saucepan over medium heat. When shimmering, add the diced onion and celery and cook for 3–4 minutes until the onion becomes translucent. Add the minced fresh garlic and cook for 30 seconds until fragrant.
- Brown the ground beef: Push the cooked vegetables to one side of the pan. Add the ground beef and cook it for 7–8 minutes, breaking it up, until no pink remains. Stir in the tomato paste, flour, Worcestershire sauce, dried thyme, rosemary, parsley, 1 ¼ teaspoons salt, and ½ teaspoon black pepper until fully combined.
- Make the gravy and simmer: Pour in the beef broth, reduce heat to low, and simmer the mixture for 8–10 minutes until thickened and no longer runny. Stir in the frozen mixed vegetables, cooking for an additional 2–3 minutes until vegetables are warmed through.
- Assemble in baking dish: Lightly spray a 7 x 11-inch baking dish with nonstick spray. Spread the beef and vegetable filling evenly across the bottom. Place spoonfuls of the mashed potatoes evenly over the filling. Use a spatula to smooth the potatoes completely over the beef, creating some decorative peaks with the spatula’s edge.
- Bake the shepherd’s pie: Bake in the preheated oven for 25–30 minutes until the filling is bubbling and the potato topping starts to brown. Then, switch the oven to broil and broil for 2–3 minutes to brown and crisp the edges of the mashed potatoes.
- Rest and garnish: Remove the shepherd’s pie from the oven and let it rest at room temperature for 10 minutes to set before serving. Sprinkle with freshly chopped parsley if desired for a fresh color and flavor boost.
Notes
- Roasted garlic adds a mellow, sweet garlic flavor without harshness. You can roast garlic cloves wrapped in foil at 400°F for 30–40 minutes or use pre-roasted garlic.
- Using 90/10 ground beef keeps the filling juicy but not greasy.
- If you prefer, substitute beef broth with vegetable broth for a lighter flavor, though it will change the classic taste.
- Make ahead tip: Prepare the filling and mashed potatoes separately, assemble, then refrigerate and bake within 24 hours.
- Leftover shepherd’s pie can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, cover with foil and bake at 350°F until warmed through, about 20 minutes.
