Shepherd’s pie pairs a hearty meat and vegetable filling with a fluffy mashed potato topping for a satisfying dinner the whole family will love!
Potatoes Unsalted butter Whole milk Garlic powder Sour cream Egg yolk Salt & black pepper
Canola oil Onion Carrots Garlic Ground lamb or beef All-purpose flour Tomato paste Chicken stock Worcestershire sauce Dried oregano Fresh thyme Frozen corn Frozen peas Salt & black pepper
Boil potatoes, then simmer for about 15 minutes. In a separate saucepan, bring the milk, butter, and garlic powder to a simmer, then reduce the heat to low.
Drain the potatoes and return them to the pot. Mash them, then add the milk mixture while stirring constantly. Stir in the sour cream and egg yolk, then season to taste.
Heat the oil in a large pan/pot set over medium-high. Cook the onion and carrot for ~5 minutes, then add the garlic and cook until fragrant.
Add the meat and break it up while it browns. Stir in the flour and cook for 2 minutes, then stir in the tomato paste and chicken stock.
Bring to a boil and add the Worcestershire sauce, oregano, and thyme, then season to taste.
Add the corn and peas and cook for 5 minutes more.
Transfer the meat mixture to a 9×13 casserole dish, then spread the mashed potato mixture over the top.
Set the baking dish on a parchment-lined baking sheet and bake for 30 to 35 minutes. Let the casserole rest for 15 minutes, then serve.
The beautiful thing about shepherd’s pie is its versatility. You can make all kinds of changes and tweaks to the ingredients!