Shepherds Pie with Mashed Potatoes Recipe

Let’s Get Cooking!

Preheat your oven to 400°F (200°C).
Brown the ground meat in a large skillet over medium heat, breaking it into crumbles.
Add the onion and garlic; cook for 3-4 minutes until softened. Drain excess grease.
Stir in the frozen vegetables and cook for 2-3 minutes until heated through.
Sprinkle in the flour and stir. Cook for 1-2 minutes.
Add the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for 3-4 minutes until thickened.
Transfer the meat mixture to a greased 9×13-inch baking dish.

If not using leftover mashed potatoes, boil potatoes in salted water until tender (15-20 minutes). Drain and mash with butter, milk, salt, and pepper.
Spread the mashed potatoes evenly over the meat mixture.
Sprinkle with cheddar cheese (optional).

Bake for 20-25 minutes, or until the potatoes are golden and the filling is bubbling.
For a crispier top, broil for 2-3 minutes.

Meat: Lamb is traditional, but beef or turkey work well too!
Veggies: Add your favorites! Bell peppers, mushrooms, or green beans are delicious.
Mashed Potatoes: For easier spreading, add extra butter or milk to your mashed potatoes.

Cheesy Shepherd’s Pie: Mix shredded cheddar into the mashed potatoes.
Vegan Version: Use plant-based ground meat and dairy-free alternatives.
Herby Mashed Potatoes: Add fresh rosemary, thyme, or chives to the mashed potatoes.

Yes! Assemble the pie, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.

Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.

Absolutely! Just ensure they’re thick enough to spread.

This Shepherd’s Pie is a guaranteed crowd-pleaser! Easy, flavorful, and incredibly satisfying – enjoy!