Shepherds Pie Classic Casserole (Print View)

A comforting casserole combining seasoned meat, mixed vegetables, and smooth mashed potato topping baked until golden.

# What You’ll Need:

→ Meat Filling

01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas (150 g)
06 - 1 cup frozen corn (150 g)
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth (240 ml)
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2½ lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter (60 g)
17 - ½ cup whole milk (120 ml)
18 - ½ cup shredded cheddar cheese (60 g), optional
19 - Salt and black pepper, to taste

# How To Make It:

01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - Boil peeled potatoes in salted water for 15 to 20 minutes until tender when pierced with a fork. Drain thoroughly.
03 - Mash the cooked potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Incorporate cheddar cheese if desired, then set aside.
04 - Heat olive oil in a large skillet over medium-high heat. Cook onion and carrots for 3 to 4 minutes until softened.
05 - Add minced garlic and cook for one minute. Add ground beef or lamb, breaking it up, and cook until browned and fully cooked. Drain any excess fat if necessary.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the mixture and stir thoroughly to coat.
07 - Pour in broth and simmer for 5 minutes until thickened. Add peas and corn, cook for an additional 2 to 3 minutes. Adjust seasoning to taste.
08 - Transfer the meat mixture evenly into a 9x13-inch (23x33 cm) baking dish.
09 - Spread mashed potatoes evenly atop the filling, smoothing the surface. Create ridges using a fork for a crispy texture after baking.
10 - Place in the oven and bake for 25 to 30 minutes until the top is golden brown and the filling is bubbling.
11 - Allow the casserole to rest for 5 to 10 minutes to set before portioning and serving.

# Expert Suggestions:

01 -
  • The beef layer develops this deep, umami-rich flavor that makes you want seconds.
  • You can throw it together on a busy day and still feel like you cooked something restaurant-worthy.
  • Leftovers reheat beautifully and taste somehow even better than the first night.
02 -
  • Don't skip draining excess fat from the browned meat; too much will make the filling greasy and heavy.
  • Room temperature butter and warm milk are your secret to silky mashed potatoes that don't turn gluey.
  • If your potato topping is spreading unevenly, dampen your spatula or spoon to prevent sticking and dragging.
03 -
  • Make this earlier in the day and refrigerate unbaked; it actually bakes more evenly and develops better flavor when the layers have time to know each other.
  • If the potato topping starts browning too quickly, tent the dish loosely with foil and lower the oven temperature by 25 degrees for the last ten minutes.
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