Shepherd’s Pie is pure comfort food

Shepherd’s pie is pure comfort food. Who doesn’t love mashed potatoes baked on top of savory meat?

Shepherd's Pie

Shepherd’s Pie

Who needs to go to a British pub when you can make Shepherd’s Pie right at home?

At first glance, this recipe may look a little daunting and yes, it does take a while to make.  But it’s worth it!  I recommend making this on a non-work day unless you have a lot of leftover mashed potatoes on hand.  Then it’s a snap!

The first five ingredients below are for the mashed potatoes, and the rest is for the pie filling.  Start the mashed potatoes first and then move onto the filling while the potatoes are boiling.  If you’re starting out with leftover mashed potatoes, there’s no need to heat them up.  Just spread them cold on top of the prepared filling and bake an extra minute or two.

Ingredients

  • 1½ pounds potatoes, ½ inch cubed
  • 3 tablespoons plain yogurt
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • 1 egg yolk
  • 2 tablespoons coconut oil
  • 1 medium onion, chopped fine
  • 2 carrots, diced fine
  • 2 cloves garlic, crushed
  • 1 pound ground meet (lamb, beef, or combination)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons corn starch or flour
  • 2 teaspoon tomato paste or ketchup
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 small can whole corn

Instructions

  1. Boil potatoes for approximately 10 to 15 minutes in a medium sauce pan.
  2. Drain cooked potatoes (fork tender) and return to warm pan.
  3. Mash potatoes and then stir in butter, yogurt, salt and egg yolk.
  4. Continue mashing until smooth.
  5. Preheat oven to 400 degrees F.
  6. Prepare filling while potatoes are cooking.  Heat coconut oil in large skillet over medium heat.
  7. Add onions and carrots and saute a few minutes until carrots become brighter.
  8. Add garlic, ground meat, salt, and pepper. Stir and cook until meat is completely browned.
  9. Add corn starch (or flour) and mix in evenly, stirring for about a minute.
  10. Stir in tomato paste, chicken broth, Worcestershire sauce, paprika, and corn.
  11. Bring to a boil, then cover, reduce heat to low and simmer until sauce is slightly thickened, about 10 minutes.
  12. Spread the filling mixture evenly into a 11 x 7-inch glass baking dish.
  13. Top with the mashed potatoes, using a rubber spatula to apply evenly, starting with the edges, then moving toward the middle.
  14. Bake uncovered on middle rack until potatoes just begin to brown, between 20-25 minutes.  Make sure to have an over liner in case of boil-over.
  15. Remove from oven and let cool for 15 minutes before serving.

If you prepare this recipe, please consider posting a review!  Especially if you liked it 😉

Shepherd's Pie
 
Author: 
Recipe type: Dinner
Cuisine: British
Prep time: 
Cook time: 
Total time: 
You don't have to go to a British pub to have this tasty dinner. This recipe is especially helpful if you have a lot of left over mashed potatoes on hand!
Ingredients
  • 1½ pounds potatoes, ½ inch cubed
  • 3 tablespoons plain yogurt
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • 1 egg yolk
  • 2 tablespoons coconut oil
  • 1 medium onion, chopped fine
  • 2 carrots, diced fine
  • 2 cloves garlic, crushed
  • 1 pound ground meet (lamb, beef, or combination)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons corn starch or flour
  • 2 teaspoon tomato paste or ketchup
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 small can whole corn
Instructions
  1. Boil potatoes for approximately 10 to 15 minutes in a medium sauce pan.
  2. Drain cooked potatoes (fork tender) and return to warm pan.
  3. Mash potatoes and then stir in butter, yogurt, salt and egg yolk.
  4. Continue mashing until smooth.
  5. Preheat oven to 400 degrees F.
  6. Prepare filling while potatoes are cooking. Heat coconut oil in large skillet over medium heat.
  7. Add onions and carrots and saute a few minutes until carrots become brighter.
  8. Add garlic, ground meat, salt, and pepper. Stir and cook until meat is completely browned.
  9. Add corn starch (or flour) and mix in evenly, stirring for about a minute.
  10. Stir in tomato paste, chicken broth, Worcestershire sauce, paprika, and corn.
  11. Bring to a boil, then cover, reduce heat to low and simmer until sauce is slightly thickened, about 10 minutes.
  12. Spread the filling mixture evenly into a 11 x 7-inch glass baking dish.
  13. Top with the mashed potatoes, using a rubber spatula to apply evenly, starting with the edges, then moving toward the middle.
  14. Bake uncovered on middle rack until potatoes just begin to brown, between 20-25 minutes. Make sure to have an over liner in case of boil-over.
  15. Remove from oven and let cool for 15 minutes before serving.

 

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