Shepherds Pie with Mashed Potatoes Recipe

Instructions

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

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

Meat: Lamb is traditional, but beef or turkey work well.
Vegetables: Add your favorites, like bell peppers, mushrooms, or green beans!
Mashed Potatoes: For easy spreading, ensure they’re smooth and creamy. Add extra butter or milk if needed.

Cheesy Shepherd’s Pie: Mix 1 cup shredded cheddar into the mashed potatoes.
Vegan Version: Use plant-based ground meat, vegetable broth, and dairy-free alternatives.
Herb Mashed Potatoes: Add fresh rosemary, thyme, or chives to the mashed potatoes.

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

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

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

Yes, but ensure they are thick enough to spread.

Enjoy this classic comfort food – it’s sure to become a family favorite!