Classic Shepherd’s Pie Casserole (Print Version)
Comforting layers of savory seasoned meat, vegetables, and creamy mashed potatoes, baked until golden and delicious.
# Ingredients:
→ Meat Filling
01 -
2 tablespoons olive oil
02 -
1 cup yellow onion, finely chopped
03 -
1 pound 90% lean ground beef or ground lamb
04 -
2 teaspoons dried parsley leaves
05 -
1 teaspoon dried rosemary leaves
06 -
1 teaspoon dried thyme leaves
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon ground black pepper
09 -
1 tablespoon Worcestershire sauce
10 -
2 garlic cloves, minced
11 -
2 tablespoons all-purpose flour
12 -
2 tablespoons tomato paste
13 -
1 cup beef broth
14 -
1 cup frozen mixed peas and carrots
15 -
1/2 cup frozen corn kernels
→ Potato Topping
16 -
1 1/2 to 2 pounds russet potatoes, peeled and cut into 1 inch cubes
17 -
8 tablespoons unsalted butter (1 stick)
18 -
1/3 cup half and half
19 -
1/2 teaspoon garlic powder
20 -
1/2 teaspoon salt
21 -
1/4 teaspoon ground black pepper
22 -
1/4 cup grated parmesan cheese
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add yellow onion and cook for 5 minutes, stirring occasionally, until softened.
02 -
Add ground beef or lamb to the skillet, breaking it apart with a wooden spoon. Add dried parsley, rosemary, thyme, salt, and pepper. Stir well and cook for 6 to 8 minutes, until meat is browned and crumbly.
03 -
Add Worcestershire sauce and minced garlic to the skillet and stir to combine. Cook for 1 minute until fragrant.
04 -
Stir in all-purpose flour and tomato paste, mixing until thoroughly blended with no visible clumps.
05 -
Pour in beef broth, add frozen peas and carrots, and frozen corn. Bring to a boil, then reduce heat to a simmer. Cook for 5 minutes, stirring occasionally. Remove skillet from heat and set aside.
06 -
Place cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until potatoes are fork tender, about 10 to 15 minutes.
07 -
Drain potatoes using a colander and return to the hot pot. Let them stand for 1 minute to allow excess moisture to evaporate. Add unsalted butter, half and half, garlic powder, salt, and black pepper. Mash and stir until well combined and smooth.
08 -
Sprinkle parmesan cheese over the mashed potatoes and blend until fully incorporated.
09 -
Preheat oven to 400°F. Transfer the meat mixture to a 9x9 inch baking dish, smoothing it into an even layer. Top evenly with the mashed potatoes, spreading gently to cover the filling. Bake uncovered for 25 to 30 minutes. Let stand for 15 minutes before serving.
# Notes:
01 -
For optimal browning, allow the casserole to rest uncovered after baking before serving.