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Shepherds Pie with Creamy Mash

This Shepherds Pie with Creamy Mash is the ultimate comfort food, featuring a rich, savory meat filling topped with fluffy, golden mashed potatoes. Perfect for chilly evenings and family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Mash Topping
  • 2 1/2 pounds Russet or Yukon Gold potatoes peeled and quartered
  • 1/2 cup whole milk warm
  • 1/4 cup heavy cream warm
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 pinch nutmeg optional
For the Savory Filling
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 2 medium carrots peeled and dice
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
  • 2 pounds ground beef or ground lamb for a traditional Shepherd's Pie
  • 1/4 cup all purpose flour
  • 1 cup beef or chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme chopped (or 1/2 tsp dried)
  • 1 teaspoon fresh rosemary chopped (or 1/2 tsp dried)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and black pepper to taste

Equipment

  • Dutch Oven
  • 9x13-inch baking dish,
  • Potato Masher

Method
 

  1. Place peeled and quartered potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook for 15-20 minutes until tender.
  2. Drain potatoes and return to the hot pot to steam dry for a minute. Mash until smooth.
  3. Warm milk and cream together. Add to mashed potatoes along with butter, salt, pepper, and nutmeg. Stir gently until creamy. Set aside.
  4. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8-10 minutes until softened.
  5. Add minced garlic and cook for another minute until fragrant.
  6. Increase heat to medium-high, add ground beef, and cook until browned, about 5-7 minutes. Drain excess fat.
  7. Sprinkle flour over meat and vegetables, stirring for one minute. Pour in broth, scraping up browned bits from the bottom.
  8. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Simmer for 5 minutes until thickened.
  9. Turn off heat and fold in frozen peas and corn. Season with salt and pepper.
  10. Preheat oven to 400°F (200°C). Transfer filling to a 9x13 inch baking dish if needed.
  11. Spoon creamy mashed potatoes over the filling, spreading evenly. Create peaks and valleys for a crispy top.
  12. Bake for 25-30 minutes until filling is bubbly and potato topping is golden brown. Broil for 1-2 minutes for extra crispiness if desired.
  13. Let rest for 10 minutes before serving to allow the filling to set.

Nutrition

Calories: 580kcalCarbohydrates: 50gProtein: 35gFat: 28gSaturated Fat: 12gCholesterol: 105mgSodium: 650mgPotassium: 1000mgFiber: 6gSugar: 8gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 4.5mg

Notes

For a traditional Shepherd's Pie, use ground lamb instead of beef. For a vegetarian version, substitute meat with lentils and add mushrooms. You can also add cheese to the mashed potatoes for extra flavor.
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