Servings: 6 servings
Calories: 400kcal
Equipment
- large oven-safe skillet
- pot for boiling
- masher
Ingredients
For the Filling
- 2 tablespoons Olive Oil Substitute with vegetable oil or butter if desired.
- 1 cup Onion Can be replaced with shallots for a milder taste.
- 2 medium Carrots Parsnips or celery can be used as alternatives.
- 2 cloves Garlic Garlic powder works in a pinch.
- 1 pound Ground Lamb or Beef Feel free to use ground turkey for a leaner version.
- 1 teaspoon Red Pepper Flakes Omit for a milder dish.
- 2 tablespoons All-Purpose Flour Cornstarch makes a great gluten-free option.
- 2 tablespoons Tomato Paste Ketchup can be a quick substitute if needed.
- 1 cup Red Wine For a non-alcoholic version, use more beef broth.
- 1 cup Beef Broth Homemade broth enhances the overall taste.
- 1 tablespoon Worcestershire Sauce Soy sauce can serve as a substitute in a pinch.
- 2 leaves Bay Leaves Remember to remove before serving.
- to taste Salt & Pepper Essential for seasoning to your preference.
- 1 cup Frozen Peas Feel free to swap in any mixed frozen veggies.
For the Mashed Potatoes
- 2 pounds Russet Potatoes Yukon gold or red potatoes can also be used.
- ½ cup Unsalted Butter Use salted butter if that’s what you prefer.
- ½ cup Milk For a richer texture, substitute with heavy cream.
Instructions
How to Make Easy Shepherd’s Pie
- Preheat the oven to 425°F (218°C) to ensure it's hot and ready for baking your delicious pie.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add onions and cook until caramelized, about 5-7 minutes. Next, stir in carrots, cooking until softened, about 2-3 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Now, add ground lamb or beef, cooking until browned, approximately 8-10 minutes. Mix in red pepper flakes, flour, and tomato paste, and cook for 1-2 minutes to incorporate flavors.
- Stir in red wine, beef broth, Worcestershire sauce, and bay leaves. Bring the mixture to a boil, then simmer uncovered for 25-30 minutes until the sauce thickens. Add peas and season generously with salt and pepper.
- While your filling simmers, boil diced russet potatoes until tender. Drain them, then mash with unsalted butter and milk until creamy. Season to taste for the perfect flavor.
- Spread the creamy mashed potatoes evenly over the filling in the skillet, or transfer it to a baking dish if your skillet isn't oven-safe to bake.
- Cook in the preheated oven for about 20 minutes, until the top is golden brown and bubbling with deliciousness!
Notes
Feel free to garnish with fresh herbs like thyme or parsley for added flavor and color.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 35g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 3mg
Tried this recipe?Let us know how it was!