Description
A classic Shepherd’s Pie recipe featuring a savory ground beef filling with aromatic vegetables, thickened with flour and enriched with brown gravy, topped with creamy homemade mashed potatoes, and finished with a golden, crispy broiled crust. This comforting dish is perfect for a satisfying family dinner and can be prepared in about 40 minutes.
Ingredients
Scale
Filling
- 1 Tablespoon olive oil
- ¾ cup yellow onion, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, minced
- 1 lb. ground beef (85% lean)
- 2 Tablespoons flour
- 1 Tablespoon tomato paste
- ½ teaspoon dried thyme
- ½ cup chicken broth
- 1 cup brown gravy
- Salt and pepper, to taste
- 1 cup frozen mixed vegetables
Mashed Potatoes
- 3 cups homemade mashed potatoes (half batch from your favorite recipe)
Instructions
- Prepare the Potatoes: Make a half batch of your favorite homemade mashed potatoes to yield about 3 cups. Cook the potatoes until tender and mash smoothly. Set aside and keep warm while preparing the filling.
- Cook Aromatics: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add finely diced onion and celery, sautéing for about 3 minutes until softened. Add minced garlic and cook for an additional 1 minute to release the aroma.
- Brown the Beef: Increase the heat to high and add 1 pound of ground beef to the pan. Cook and crumble the beef until thoroughly browned and cooked through, about 5-7 minutes. Drain any excess grease from the pan to avoid sogginess.
- Thicken the Mixture: Reduce heat to medium-high. Sprinkle 2 tablespoons of flour evenly over the beef mixture, tossing well to coat all the meat and vegetables. Stir in 1 tablespoon of tomato paste and ½ teaspoon of dried thyme. Cook this mixture for 1 to 2 minutes to remove the raw flour taste and combine flavors.
- Deglaze the Pan: Pour in ½ cup of chicken broth to deglaze, using a silicone spatula to scrape up all browned bits from the bottom of the pan. These bits add richness and depth to the filling.
- Add Gravy and Vegetables: Stir in half of the 1 cup of brown gravy, blending it into the mixture. Add 1 cup of frozen mixed vegetables and cook until the vegetables are heated through and tender, about 3-4 minutes. Season with salt and pepper to taste, and add more brown gravy if you prefer a moister filling. Remove the pan from heat.
- Assemble: Transfer the beef and vegetable filling evenly into a lightly greased 9-inch pie pan or a 7 by 11-inch casserole dish. Carefully spoon the warm mashed potatoes over the top of the filling, spreading them evenly to cover completely.
- Texture the Topping: Using a fork, gently rake lines or texture marks across the mashed potatoes. This helps create a crisp and visually appealing crust under the broiler.
- Broil: Position the oven rack about 5 inches from the broiler element and preheat the broiler to high (approximately 550°F or 288°C).
- Finish the Pie: Place the assembled pie under the broiler for about 5 minutes. Start watching closely at 2 minutes to ensure the top turns golden brown and slightly crisp without burning.
- Serve: Remove the pie from the oven and let it sit for a few minutes to settle before serving. Enjoy your classic Shepherd’s Pie warm for a hearty and comforting meal.
Notes
- For a lighter version, substitute ground turkey or chicken for beef.
- You can prepare the mashed potatoes ahead of time and reheat before assembling.
- Use homemade brown gravy or store-bought for convenience.
- Feel free to add Worcestershire sauce or fresh herbs like parsley for added flavor.
- Watch carefully during broiling to prevent burning the mashed potato topping.
