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Creamy One-Pot Shepherd’s Pie

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A comforting and easy homemade shepherd’s pie made in one pot with a creamy meat and vegetable filling topped with fluffy mashed potatoes.

Ingredients

Scale
  • 1 lb (450g) ground beef or lamb (lean)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn (optional)
  • 2 tablespoons tomato paste
  • 1 cup (240ml) beef broth (low-sodium preferred)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter
  • 2 lbs (900g) russet potatoes, peeled and chopped
  • 4 tablespoons unsalted butter, softened
  • ½ cup (120ml) whole milk or cream
  • Salt, to taste
  • Freshly ground black pepper
  • Optional: ¼ cup shredded cheddar cheese

Instructions

  1. Peel and chop the russet potatoes into uniform chunks (about 1.5-inch pieces). Place them in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes or until tender when pierced with a fork. Drain well.
  2. While still warm, mash the potatoes using a potato masher or ricer. Add softened butter and warm milk or cream gradually, stirring until creamy and fluffy. Season with salt and pepper to taste. Set aside.
  3. Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat. Add chopped onions and garlic, sautéing until translucent and fragrant (about 3-4 minutes).
  4. Crumble in the ground beef or lamb. Cook, stirring occasionally, until browned and no longer pink (about 6-7 minutes). Drain excess fat if necessary.
  5. Stir in diced carrots, frozen peas, and corn. Cook for another 3-4 minutes to soften the veggies.
  6. Sprinkle the flour evenly over the mixture and stir well to coat everything. Cook for 1-2 minutes to remove the raw flour taste.
  7. Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir thoroughly. Bring to a gentle simmer; the sauce should thicken slightly within 5 minutes. Season with salt and pepper, adjusting to taste.
  8. Spread the creamy mashed potatoes evenly over the meat and vegetable filling. Use a fork to create texture peaks for a nice crust once baked.
  9. Sprinkle shredded cheddar cheese on top for a golden, bubbly finish (optional).
  10. Preheat your oven to 400°F (200°C). Place the skillet or Dutch oven in the oven and bake uncovered for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
  11. Let the pie cool for 5-10 minutes before scooping to help everything settle and make serving easier.

Notes

Use starchy potatoes like russets for fluffiest mash. Avoid overmixing potatoes to prevent gumminess. Brown meat well for caramelized flavor. Cook off raw flour taste before adding liquids. Simmer sauce to thicken. Use a fork to texture potato topping before baking. Rest pie before serving for better texture. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use dairy-free butter and milk alternatives.

Nutrition

Keywords: shepherd's pie, one-pot meal, creamy shepherd's pie, easy dinner, comfort food, mashed potato topping

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