Shepherd’s Pie Recipe
A true comfort food, this Shepherd’s Pie Recipe leaves you feeling satisfied and fills your home with yummy goodness. I personally love the versatility of my Shepherd’s Pie. With this recipe you can add or remove ingredients and it still tastes and satisfies wonderfully. Even when you are making a gluten free version!
Shepherd’s Pie is a traditional Irish dish that typically consists of minced meat (lamb or mutton), mashed potatoes, and various vegetables such as carrots, onions, and peas. The dish is typically seasoned with salt, pepper, and other herbs and spices. It is then baked in the oven until the top layer of mashed potatoes turns golden brown. Shepherd’s Pie is a hearty and comforting meal that is perfect for cold winter nights. It is also a great way to use up leftover meat and vegetables.
KITCHEN HACK: We are not a fan of peas, so that is left out, each and every time. From there I add ingredients based on what is available in my pantry or freezer. I can increase the proteins and veggies while maintaining the hearty meat and potatoes taste that my husband loves. It is one of my favorites as well.
Second hack: Use a gluten free crust if you want to make it gluten free!
Give it a try, I know you will love it as much as I do.
Don’t forget to email your favorite kitchen hacks to me! I share my favorites.
Laura Gunn
Founder, Kitchen Hacks
Shepherd’s Pie Recipe
Notes
You have flexibility with most everything in this recipe. Don’t have a vegetable listed in the ingredients? Simply leave it out. Want to add a favorite vegetable not listed? Simply add it. You can’t go wrong with this Shepherd’s Pie. It will be a favorite in your household like it is mine. You can even make it gluten free!
Ingredients
- 2 TBS Olive Oil
- 2 TBS Minced Garlic
- 1 Cup Chopped Onion
- 2 lbs Ground Beef or Ground Lamb
- 2 tsp Parsley
- 1 tsp Rosemary
- 1 tsp Thyme
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 TBS Worcestershire Sauce (Regular or Gluten Free)
- 2 TBS All Purpose Flour (Regular or Gluten Free)
- 2 TBS Tomato Paste
- 1 Cup Beef Broth
- 15 oz. Can Black Beans
- 5 oz. Matchstick Carrots
- 8.5 oz. Can Corn
- 1/2 Cup Chopped Kale
- 4 oz. Diced Mushrooms
- 4 lbs or 4 Large Yukon or Russet Potatoes
- 8 TBS Melted Butter
- 1/2 Cup Half and Half
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 1/2 Cup Parmesan Cheese
- 1 TBS Olive Oil Cooking Spray
Instructions
- Add olive oil to skillet and place on medium heat. Once heated, add garlic and onion to skillet. Stir to avoid burning.
- Add ground beef or lamb to skillet, continuing to stir.
- Add parsley, rosemary, thyme, slat, and ground pepper. Continue to stir and cook until ground meat is browned.
- Add Worcestershire sauce and stir.
- Add flour, tomato paste, and stir until all is mixed well.
- Add broth, black beans, carrots, corn, kale, and mushrooms. Simmer for 5 minutes while continuing to stir occasionally.
- Set meat mixture aside and preheat oven to 400°.
- Place potatoes in large pot with water and bring to boil.
- Simmer until all potatoes are tender.
- Drain potatoes and add butter, half and half, garlic powder, salt, ground pepper, and Parmesan cheese.
- Mash the potatoes and stir until all ingredients are mixed together.
- Spray a large bread pan or baking dish with olive oil or Pam.
- Pour meat mixture into pan or dish and spread evenly.
- Gently spread potato mixture on top of the meat mixture evenly.
- To avoid bubbling over, place pan or dish on a larger cookie sheet.
- Bake uncovered for 30-40 minutes or until sides bubbling.
- Remove from the oven and allow to cool for 15 minutes prior to serving.