Description
A comforting and hearty shepherd’s pie made with ground beef or lamb, topped with creamy mashed potatoes.
Ingredients
Scale
- 1 pound Russet potatoes, peeled and cubed (roughly 3–4 small or 2 large potatoes)
- 1 teaspoon vegetable oil
- 1/2 pound (8 ounces) ground beef or ground lamb
- 1/2 cup chopped white or yellow onion
- Salt, to taste (preferably kosher salt)
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce (roughly 1 cup)
- 1/2 cup beef broth or stock
- 1/2 cup stout beer, such as Guinness* (or more broth for non alcoholic)
- 2 cups frozen vegetable medley (carrots, peas, corn, and green beans)
- 1 tablespoon Worcestershire sauce (double check label for gluten free)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 1/4 cup whole milk
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350F. Have two 12 or 14-ounce ramekins, one 6×2 inch round cake pan, or one 1-quart casserole dish ready.
- Add potatoes to a large pot with a handful of salt. Bring to a boil. Let this heat up while you cook the meat filling.
- Heat the oil in a large 12-inch skillet until hot. Once hot, add the meat, onion, and a big pinch of salt. Cook until the beef is browned, about 5-8 minutes.
- Add the garlic and cook for 1 minute. Drain off the grease.
- Add the tomato sauce, stock, beer, vegetables, Worcestershire sauce, and thyme. Bring to a boil.
- Turn the heat down to a simmer and cook until the liquid has reduced by half and thickened, stirring occasionally, about 10-15 minutes. Taste and adjust for salt.
- By now the water for the potatoes should be boiling. Turn the water down to a simmer and cook until fork tender, about 8-10 minutes. Drain and cool.
- Mash the potatoes either by hand with a potato masher or with a mixer. If using a stand mixer, do not overbeat. Add the butter, milk, 1/2 cup cheese, and 1/2 teaspoon salt. Taste and adjust for salt.
- Once the meat mixture is done cooking and the potatoes are mashed, add the meat to the dish/pan you’re using. Top with mashed potatoes then top with the remaining 1/4 cup cheese.
- Bake for 30-45 minutes or until golden brown and bubbly. Let cool for 15 minutes then serve warm.
Notes
- Gluten-free option: Verify that the Worcestershire sauce is gluten-free.
- This dish can be customized with your choice of vegetables.
- For a creamier texture, add more milk to the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg