Classic Shepherd's Pie
Classic Shepherd's Pie is a retro recipe that has a rich delicious stew covered with creamy mashed potatoes. A tasty casserole recipe that uses beef or lamb.
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Servings: 6
Calories: 578kcal
Ingredients
- 1 ½ lbs Potatoes cubed
- 4 cups Beef Broth low sodium
- ¼ cup Flour
- ¼ cup Cold Water
- 10 oz Pearl Onions I use frozen
- 3 cloves Garlic minced
- 1 ½ teaspoons Fresh Thyme Leaves or 1 teaspoon dried, not ground
- 1 teaspoon Fresh Rosemary Leaves minced (or dried & crumbled)
- 8 oz Mushrooms chopped
- ½ cup Red Wine or beef broth
- 2 teaspoons Worcestershire Sauce
- 1 ½ lbs Leftover Cooked Roast Beef or Lamb chopped
- 2 cups Frozen Peas & Carrots
- 2 teaspoons Salt divided
- 1 teaspoon Black Pepper divided
- 6 Tablespoon Butter divided
- ¾ cup Milk heated
- 1 Egg Yolk
Instructions
- Heat oven to 350° F.
- Place the cubed potatoes in a pot and cover with cold water and 1 teaspoon salt. Bring to a boil and reduce to a simmer.
- In a large saucepan, bring the beef broth, pearl onions, garlic, thyme leaves, and rosemary to a simmer.
- Whisk together the flour and water until smooth. Then whisk the flour slurry into the simmering broth.
- Add the mushrooms.
- Add the wine and Worcestershire sauce.
- Add the roast beef or lamb, ½ teaspoon salt, ½ teaspoon pepper, and peas. Bring back to a simmer and cook for 5 minutes. Then turn off the heat and set aside.
- Check the potatoes with a fork. If you can pierce the potatoes easily, then they are done. Drain them and return to the pot. Add 4 Tablespoons of the butter and mash the potatoes.
- Mix in the heated milk and ½ teaspoon of salt.
- Add the egg yolk and remaining ½ teaspoon of pepper. Mix well.
- Pour the stew mixture into a 3 quart casserole dish.
- Spread the mashed potatoes over the stew mixture, covering completely, edge to edge.
- Melt the remaining butter and pour over the top of the mashed potatoes.
- Bake for 20 to 30 minutes, or until the potatoes start to brown and the stew is bubbling a little.
Nutrition
Calories: 578kcal