Classic Shepherd's Pie Recipe

Servings: 6-8

Prep & Cook Time: 75 minutes

Good For: Lunch or Dinner

About this recipe

Warm up your kitchen with this classic Shepherd’s Pie, a hearty blend of savory ground meat and tender vegetables simmered in a rich gravy, all tucked under a blanket of creamy, golden-brown mashed potatoes. It’s the ultimate comfort meal for a cold January night, made even better with fresh, high-quality meat from our shop.

Ingredients

Meat Filling:

1 tbsp olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
1.5 lbs Don's Meat Shop Ground Lamb (or fresh ground beef for Cottage Pie)
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp all-purpose flour
1 cup beef broth
1/2 cup red wine (optional, but adds depth)
1 tbsp Worcestershire sauce
1 cup frozen peas
1 cup frozen corn
Salt and freshly ground black pepper to taste

Mashed Potato Topping

2 lbs russet potatoes, peeled and quartered
1/4 cup unsalted butter
1/2 cup milk (whole milk or half-and-half for creamier results)
Salt and freshly ground black pepper to taste
Optional: 1/4 cup grated Parmesan cheese for extra flavor

Instructions:

Prepare the Potatoes: Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well. Return the potatoes to the hot pot over low heat for a minute to dry them out, then mash with butter, milk, salt, and pepper until smooth. If using, stir in Parmesan cheese. Set aside.
Cook the Aromatics: While potatoes are cooking, heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
Brown the Meat: Add the Don's Meat Shops Ground Lamb (or beef) to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
Build the Flavor: Stir in the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant. Sprinkle the flour over the meat and vegetables, stirring for 1-2 minutes to cook off the raw flour taste.
Simmer the Filling: Gradually stir in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
Add Frozen Vegetables: Stir in the frozen peas and corn. Season the filling generously with salt and pepper to taste. Remove the skillet from the heat.
Transfer to Baking Dish: Pour the meat and vegetable filling from your skillet into a 9x13 inch baking dish, spreading it out into an even layer.
Assemble the Pie: Spread the mashed potato topping evenly over the meat filling in the 9x13 inch baking dish. Use a fork to create decorative ridges across the top, which will crisp up nicely in the oven.
Bake: Preheat your oven to 375°F. Place the 9x13 inch baking dish in the oven and bake for 25-30 minutes, or until the filling is bubbly and the potato topping is golden brown. For extra browning, you can broil for the last few minutes, watching carefully to prevent burning.
Rest and Serve: Let the Shepherd's Pie rest in the dish for 5-10 minutes before serving to allow the filling to set.