One day, in the middle of the heat of summer, my husband turned to me and uncharacteristically asked for Shepherd’s Pie for dinner. I had never made it before – never even attempted it – and yet, the request had been made. So despite the heat, I turned on the oven and whipped this up for him. While this hearty meal is better suited for cooler weather, we can attest to the fact that it’s delicious any time of the year!

NOTE: This works great with either ground beef or ground lamb. Technically, it’s only a shepherd’s pie if you use lamb. Choosing beef would make it a cottage pie. But either way is delicious. If you’re feeling brave, consider using a half pound of each!

TIP: If you don’t have fresh peas, carrots, and corn, frozen are a great substitute.

Shepherd’s Pie
(Original recipe: The Wholesome Dish)

Meat and Veggie Layer
2 TBSP olive oil
1 C yellow onion, chopped
1 lb ground beef or lamb (or a mixture)
2 tsp dried parsley
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1 TBSP Worcestershire sauce
2 cloves garlic, minced
2 TBSP all purpose flour
2 TBSP tomato paste
1 C beef broth
1/2 C peas
1/2 C carrots, diced
1/2 C corn kernels

Potato Layer
2 large russet potatoes, peeled and cut into 1 inch cubes
8 TBSP butter
1/3 C half & half
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 C Parmesan cheese

Preheat the oven to 400F.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef/lamb to the skillet. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth and veggies. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside.

Boil the potatoes in water until they are fork tender, 10-15 minutes. Drain the potatoes in a colander. Return the potatoes to the hot pot. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add the parmesan cheese to the potatoes. Stir until well combined.

To assemble the casserole, pour the meat mixture into a 9×9 baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. Place it on a rimmed baking sheet and bake uncovered for 25-30 minutes.

Cool for 15 minutes before serving.