Ingredients: For the filling: – 2 tablespoons olive oil – 1 large onion, diced – 2 carrots, diced – 2 celery stalks, diced – 2 cloves garlic, minced – 1 1/2 pounds ground lamb or beef – 1 teaspoon salt – 1/2 teaspoon black pepper – 2 tablespoons all-purpose flour – 2 tablespoons tomato paste – 1 cup beef or vegetable broth – 1 tablespoon Worcestershire sauce – 1 teaspoon dried thyme – 1 cup frozen pea – 1/4 cup chopped fresh parsley
For the mashed potatoes: – 2 pounds Yukon Gold potatoes, peeled and cut into chunk – 4 tablespoons unsalted butter – 1/2 cup milk (or more as needed) – Salt and black pepper to taste
Preheat your oven to 400°F (200°C). To make the filling, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional minute until fragrant. Add the ground lamb or beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
Sprinkle the salt, black pepper, and all-purpose flour over the meat and vegetables in the skillet. Stir well to combine and cook for another minute. Stir in the tomato paste, beef or vegetable broth, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer and cook for about 5 minutes, until the sauce has thickened slightly.
Add the frozen peas and chopped parsley to the skillet, stirring until evenly distributed. Remove the skillet from the heat and set aside. To make the mashed potatoes, place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
Drain the cooked potatoes and return them to the pot. Add the butter and milk to the pot, then mash the potatoes until smooth and creamy. Season with salt and black pepper to taste. Transfer the meat and vegetable mixture to a 9x13-inch baking dish, spreading it out evenly.
Spoon the mashed potatoes over the top of the meat mixture, using a spatula to spread them out into an even layer. Use a fork to create a decorative pattern on the surface of the mashed potatoes, if desired.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges. Remove the Shepherd’s Pie from the oven and let it cool for a few minutes before serving.
Serve the Shepherd’s Pie hot, scooping out generous portions of the comforting classic onto plates. Enjoy the heartwarming flavors and comforting goodness of Ina Garten’s Shepherd’s Pie!
This recipe captures the essence of a classic Shepherd’s Pie with its rich, flavorful filling and creamy mashed potato topping. It's perfect for a cozy family dinner or whenever you're craving a comforting meal.
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