Shepherds Pie Creamy Garlic Mashed (Printable)
Hearty meat and vegetable filling crowned with buttery garlic mashed potatoes, baked to golden perfection for ultimate comfort.
# What You'll Need:
→ Creamy Garlic Mashed Potatoes
01 - 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 large cloves garlic, peeled
03 - 4 tablespoons unsalted butter
04 - ½ cup whole milk, warmed
05 - ¼ cup heavy cream, warmed
06 - 1 teaspoon salt
07 - ½ teaspoon ground black pepper
08 - 2 tablespoons fresh chives or parsley, chopped (optional)
→ Shepherd's Pie Filling
09 - 2 tablespoons olive oil
10 - 1 large onion, finely chopped
11 - 2 medium carrots, diced
12 - 2 celery stalks, diced
13 - 1 pound ground lamb or beef
14 - 2 cloves garlic, minced
15 - 2 tablespoons tomato paste
16 - 1 cup frozen peas
17 - 1 cup beef or vegetable broth
18 - 1 tablespoon Worcestershire sauce
19 - 1 teaspoon dried thyme
20 - ½ teaspoon dried rosemary
21 - Salt and pepper, to taste
22 - 2 tablespoons all-purpose flour or gluten-free flour (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - Place potatoes and whole garlic cloves in a large pot. Cover with cold, salted water and bring to a boil. Simmer until fork-tender, approximately 15-20 minutes. Drain well.
03 - Return potatoes and garlic to the pot. Add butter, warm milk, and cream. Mash until smooth and creamy. Season with salt and pepper. Stir in chopped chives or parsley if desired.
04 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
05 - Add ground lamb or beef to the skillet. Cook, breaking up with a spoon, until browned, approximately 5 minutes. Drain excess fat if needed.
06 - Stir in minced garlic and tomato paste. Cook for 1 minute. Sprinkle flour over meat and vegetables, stir, and cook for another minute if thickening is desired.
07 - Add peas, broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.
08 - Spread the meat filling evenly in a 9x13-inch baking dish. Top with creamy garlic mashed potatoes, smoothing with a spatula. Create swirls for crispier edges if desired.
09 - Bake uncovered for 25-30 minutes until the top is golden and filling is bubbling. Broil for 2-3 minutes for extra color.
10 - Let rest for 10 minutes before serving to allow layers to set.
# Helpful Tips:
01 -
- The garlic mashed potatoes alone are worth keeping in your back pocket
- Leftovers somehow taste even better the next day
- Its the kind of dinner that makes people ask whats for tomorrow
02 -
- Cold dairy makes lumpy mashed potatoes, warm milk makes them silky
- Letting the pie rest is the difference between a mess and clean slices
- Broiling at the end creates those crispy bits everyone fights over
03 -
- Yukon Gold potatoes need less peeling and mash smoother than Russets
- Warming the dairy before adding prevents gluey potatoes every time