Shepherd's Pie is a timeless classic – make this once and you’ll make it over and over again! Each bite combines a saucy, deeply flavorful filling, a creamy potato topping, and that awesome golden cheese crust. It's comfort food in its purest form.
PREP: 1 Hr. | COOK: 1 HR. 30 Min. | TOTAL: 2 HR. 30 Min.
- 3 large (1 1/2 - 2 pounds) russet potatoes , peeled and quartered
- 8 tablespoons (1/2 cup or 1 stick) butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1 1/2 pounds ground round beef or minced lamb
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon Schultz's Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
How To Make
STEP 1: Start by boiling the potatoes. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
STEP 2: While the potatoes are cooking, melt 4 tablespoons (half) of the butter in a large sauce pan over medium heat. Add the chopped onions and vegetables and cook until tender, about 6 to 10 minutes. (Note: Add the carrots and onions first. They take about the same time to cook. Then add the peas and corn as the onions finish cooking.)
STEP 3: Add the ground beef or minced lamb to the pan. Sprinkle in the Schultz's Seasoning and Garlic Powder and cook with the sautéed onions and vegetables until the meat is no longer pink (10-15 minutes).
STEP 4: After the meat has browned, add the Worcestershire sauce, tomato paste and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
STEP 5: Check on the potatoes. When the potatoes are finished cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. Add the parmesan cheese and stir until well combined.
STEP 6: Preheat the oven to 400°F. Spread the beef and vegetable mixture evenly in a large baking dish (9x13). If you don't have a large dish then just split it up with a couple of smaller baking dishes.
STEP 7: Place the baking dish in the oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help brown the surface of the mashed potatoes.
STEP 8: Remove from the oven and allow to cool for 3-5 minutes. Serve and Enjoy!
Additional Cooking Notes:
- Add 2 tablespoons of Schultz's Chipotle Cooking Sauce to the ground beef for an even richer flavor.
- Add grated cheddar cheese over the top of the mashed potatoes before baking.
- Fresh or frozen veggies both work well. Feel free to use either.
- You can use ready-made mashed potatoes to save time.
- Sprinkle with 2 tablespoons finely chopped chives to serve