classic Shepherd’s Pie
Traditional, Hearty Shepherd’s Pie with Optional Zesty Citrus Flavor
Shepherd’s Pie is the ultimate warm, savory casserole, combining a rich, deeply flavored ground lamb (or beef) filling with tender vegetables, topped with a cloud of creamy, golden mashed potatoes. This version is simple to assemble and delivers the comforting, classic meal you expect, making it perfect for a satisfying family dinner.
Prep Time: 25 minutes Cook Time: 40 minutes
Total Time: 65 minutes Servings: 6
Ingredients:
3 pounds (1.36 kg) Russet potatoes, peeled and quartered
1/2 cup (120 mL) heavy cream, warmed
4 tablespoons (56 g) unsalted butter
1/2 teaspoon (2.5 mL) kosher salt
1/4 teaspoon (1 mL) black pepper
For the Filling:
1 tablespoon (15 mL) olive oil
1 1/2 pounds (680 g) ground lamb (or ground beef)
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup (240 mL) frozen mixed vegetables (peas, carrots, corn)
2 tablespoons (30 mL / 15 g) all-purpose flour
1 cup (240 mL) beef broth
1 tablespoon (15 mL) Worcestershire sauce
1 teaspoon (5 mL) dried thyme
1/2 teaspoon (2.5 mL) kosher salt
1/4 teaspoon (1 mL) black pepper
Optional: 1–2 tablespoons (15–30 mL) WesMarMi Verde Sauce
Heat It Up with Eleven Eleven Sauce: For a delicious twist, drizzle 1–2 tablespoons of WesMarMi Verde over the meat filling before topping it with potatoes for a Zesty and fresh herbaceous lift.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Boil the potatoes until very tender, about 15–20 minutes. Drain well and return to the pot. Add the warmed heavy cream, butter, salt, and pepper. Mash until smooth and creamy. Set aside.
2. While potatoes boil, preheat oven to 400∘F (200∘C). In a large skillet, heat olive oil over medium-high heat. Add the ground lamb and onion; cook, breaking up the meat, until the lamb is browned and the onion is soft, about 7–10 minutes. Drain the grease.
3. Stir in the minced garlic, frozen mixed vegetables, and flour. Cook for 1 minute, stirring constantly. Stir in the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
4. Pour the filling into a 9-inch deep dish pie plate or a shallow 2-quart baking dish. If using Eleven Eleven Sauce’s WesMarMi Verde Sauce, drizzle it evenly over the meat mixture.
5. Spoon the mashed potatoes evenly over the meat filling. Use a fork to create peaks and grooves in the potato topping.
6. Bake for 20–25 minutes, or until the topping is golden brown and the filling is bubbly around the edges. Let stand for 5 minutes before serving.
Tips & Variations
Add 1/2 cup of shredded cheddar cheese to the mashed potatoes for a richer, cheesier topping.
Substitute 1 tablespoon of tomato paste into the filling along with the broth for a deeper umami flavor.
For an even browner, crispier topping, place the pie under the broiler for the last 2 minutes, watching carefully.
Other Users Suggest
Replacing ground lamb with 1 1/2 pounds of ground beef (or ground turkey) to make it Cottage Pie (or a lighter version).
Replacing heavy cream in the potatoes with 1/2 cup of half-and-half and 2 ounces of cream cheese for a richer flavor that holds its shape better.
Replacing frozen mixed vegetables with 1 cup of finely diced, sautéed mushrooms for a deeper, earthier filling flavor.
Storage, Reheat & Freeze
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave or a 350∘F oven until heated through.
Freeze the assembled, unbaked pie by wrapping it tightly in plastic and foil for up to 3 months. Bake from frozen at 375∘F for 1 hour 15 minutes.
Nutrition Facts (per serving)
Calories: 590 Protein: 38g Carbs: 50g Fat: 27g
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