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A slice of Shepherd's Pie with rosemary, corn, and peas in the ground beef mixture.
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Easy Shepherd's Pie

This Shepherd's Pie Recipe is so easy to make and so delicious! It features ground beef, rosemary, parsley and thyme to ensure delicious flavor.
Course Main Course
Cuisine American, English
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 471kcal

Ingredients

  • 2 tablespoons butter salted or unsalted is fine
  • 1 cup yellow onion diced
  • 1/2 cup carrots peeled and diced
  • 1 pound lean ground beef or ground lamb
  • 3 garlic cloves minced
  • 2 teaspoons dried parsley
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoon Worcestershire sauce
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 cup reduced sodium beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Potato Topping

  • 2 pounds russet potatoes peeled and cut into 1" chunks
  • 1/2 cup unsalted butter 1 stick
  • 1/3 cup half and half
  • 1/2 teaspoon garlic powder
  • 1 teaspoons kosher salt
  • 1/4 teaspoons black pepper

Instructions

Meat Filling

  • In a large skillet over medium heat add the butter. Once melted add the onion and carrots. Cook until onion is translucent, about 5 minutes. 
  • Add the ground beef (or lamb) to the skillet and using a wooden spoon, break apart the meat. Add the garlic, parsley, rosemary, thyme, salt, and pepper. Cook until the meat has browned, about 8 minutes. Stir in the Worcestershire sauce, flour, and tomato paste. 
  • Add the beef broth, frozen peas, and frozen corn. Bring to a boil then reduce to a simmer and simmer for 5 minutes. Transfer the meat mixture to a 9"x9” baking dish that has been sprayed with nonstick cooking spray. 
  • Preheat oven to 375°F

Potato Topping

  • Place chopped potatoes in a large pot. Fill with water and place over medium-high heat and bring to a boil. Boil the potatoes until very fork tender. Drain the water. Mash the potatoes then add the butter, half and half, garlic powder, kosher salt, and pepper. Continue mashing until smooth and combined. 
  • Spoon the potato mixture on top of the meat and spread it into an even layer. Bake uncovered for 30 minutes. Let cool for 10 minutes before serving. 

Notes

To make in a slow cooker, rather than place the meat mixture in a baking dish, add it to the bottom of a (nonstick cooking sprayed) slow cooker or crock pot. Layer the mashed potatoes overtop and place on low for 3-4 hours or on high for 2 hours.
Store any leftovers covered or in an airtight container in the fridge for 3-5 days. 

Nutrition

Calories: 471kcal | Carbohydrates: 41g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1041mg | Potassium: 1244mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2608IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 4mg