This Easy Shepherd’s Pie recipe is a complete, comforting, and scrumptious meal full of flavor! Made from scratch with Parmesan mashed potatoes and baked to perfection.
This Easy Shepherd’s Pie recipe is a classic in my kitchen!
The first time I heard about Shepard’s Pie was when we moved to US many years ago. I had no idea what it was about. I thought it was a very fancy and unique dish.
And one day we went to eat at a restaurant and I told my husband: I think I’m going to have Shepard’s Pie, and he immediately replied: Really? It’s like your pastel de carne (Venezuelan name).
I was like… WHAT? It always amazes me how the same dish, maybe with some slight variations, can be called different names depending on the country.
Ok, I finished confessing my ignorance of Irish cuisine for today.
In my favor, I can say that now I know the difference between Shepard’s Pie and Cottage Pie. Ha!
“Pastel de Carne” or “Shepard’s Pie” or “Cottage Pie” … this dish is comforting food at its best!
The main difference between the traditional version known as Shepard’s pie is that I add a layer of mashed potatoes at the bottom as well.
As a potato-obsessed-carb-o-holic this is heaven.
Plus, I use beef instead of lamb.
My whole family ♥ this Easy Shepherd’s Pie. Even my husband and oldest daughter who are not big fans of ground beef.
The thing is that they don’t like the texture of it so in order to please everyone I really need to break the meat into very small pieces. A serious workout. I also make sure that the meat filling is super well seasoned and add tons of Parmesan cheese to the mashed potatoes.
Every time I make this dish we have to eat it with fried plantains. It’s kind of a tradition.
The cheesy mashed potatoes + the savory meat filling + the sweetness of the plantains = Perfection!
I know there are thousand of Shepard’s Pie recipes but I still wanted to share my very own an easy version. I hope you give it a try because this time of year begs for a warm and hearty casserole.
This Easy Shepherd's Pie recipe is a complete, comforting, and scrumptious meal full of flavor! Made from scratch with Parmesan mashed potatoes and baked to perfection.
- 1/2 cup onion ,finely chopped
- 1/2 cup green pepper ,finely diced
- 1/2 cup red pepper ,finely diced
- 2 scallions ,thinly sliced
- 3 clove garlic ,minced
- 1 lb ground beef (see notes)
- 2 tablespoons Worcestershire sauce
- 1 beef bouillon cube
- 1/2 cup water
- 1 1/2 cups frozen mixed vegetables (peas corn, carrots) (no need to thaw)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- Salt and black pepper to taste
- 6 large russet or Idaho potatoes peeled, washed and cut into 1 in pieces
- 6 tablespoons butter
- 1/2 cup Parmesan cheese
- 1/2 cup milk or half and half
Place potatoes in medium saucepan and cover with cold water. Add a teaspoon of salt and stir to dissolve. Place the pot over medium heat and cook the potatoes for 20 minutes, or until fork tender. Drain the potatoes and place them in a large bowl. Mash the potatoes with a potato masher or with a fork. Add butter and Parmesan cheese and mix until incorporated. Slowly add milk and mix - with a wooden spoon- until smooth but firm. Cover and reserve.
You can also make the mashed potatoes in the Instant Pot.
Heat olive oil in a large skillet over medium-high heat. Add onion, bell peppers, scallions and garlic, sauté for 2 minutes until tender. Increase heat to high. Add ground beef and cook until browned and no longer pink, about 5 minutes. Add Worcestershire sauce, beef bouillon cube and water, mix well to dissolve. Add vegetables and mix until combined.
Sprinkle the meat with the flour toss to coat. Add remaining ingredients and stir to combine. Taste and adjust seasoning, if necessary. Reduce heat to low, cover and cook for 10-15 minutes. Remove from heat.
Preheat oven to 400º F. Line a baking sheet with aluminum foil for easier clean-up. Set aside.
In a 9-inch iron skillet or baking dish place a layer of mashed potatoes. Add the meat mixture and distribute evenly.
Top meat with another layer of mashed potato. If you want a more refined look, pipe the potatoes with a pastry bag.
Place skillet (or baking dish) on the prepared sheet pan on the middle rack of the oven and bake for 10-15 minutes, or just until the potatoes begin to brown. Remove from oven and let stand 10 minutes before serving.
I use 93% - 7% fat blend but it's totally up to you, just reminder to remove the extra fat. You can also use ground lamb, chicken, turkey or pork.
Recipe originally posted on Feb 2015. Updated on Feb 2018.
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