Shepherd’s pie is a standard in our home around St. Patrick’s Day but it’s also pure comfort food, perfect for any time of year. This Irish pub favorite is sure to be a hit with your family, too.
Prep time: 20 minutes
Cook time: 1 hour
- 1 1/2 pounds russet potatoes, peeled, cubed
- 1/2 cup unsalted butter, cubed
- 3/4 cup milk or half & half
- Salt and pepper, to taste
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 tablespoons ketchup
- 1 tablespoon all-purpose flour
- 1 teaspoon dried minced garlic
- 1/4 teaspoon dried thyme
- 1 cup frozen diced carrots
- 1 cup frozen sweet peas
- 1 cup frozen whole kernel corn
Cook potatoes in a large pot of salted water at a boil over high heat until fork tender, about 10-15 minutes. Drain potatoes and return to pot. Add butter and roughly mash with a potato masher or fork. Add milk and stir to combine. Season with a generous amount of salt and pepper. Set aside.
Preheat oven to 425°F.
Cook ground beef in a large skillet over medium-high heat until lightly browned, about 4-5 minutes. Add onion and continue cooking until soft and translucent, about 4-5 minutes. Stir in ketchup, flour, garlic and thyme. Add carrots, peas, corn, 1/2 cup water and salt and pepper, to taste. Continue cooking until warmed through, about 4-5 minutes.
Transfer meat mixture to baking dish and flatten with flat side of wooden spoon. Spread mashed potatoes over meat mixture, ensuring to cover completely. To create peaks, lightly dab mashed potatoes with spoon. Bake until mashed potatoes are golden and meat is heated through, about 25-30 minutes. Let cool slightly prior to serving.
ORANGE & FIELD TIP: Shepherd’s pie is traditionally made with ground lamb, which can typically be found in the meat department at your local grocery store.