Shepherd’s Pie



For Caramelized Onions:

2 Tablespoons extra virgin olive oil
2 teaspoons butter
2 ½ cups chopped onion
1 teaspoon salt
1/2 cup water

For Filling:

2 Tablespoons extra virgin olive oil
2 lbs. lean ground beef or lamb
1 small package frozen peas and carrots
½ teaspoon dried thyme
1 teaspoon coarsely ground black pepper
1 teaspoon chopped fresh parsley
¾ cup beef broth, or as needed
1 Tablespoon flour, or as needed

For Potato Topping:

6 large potatoes, cooked and mashed

Makes 12 servings


1. To make the caramelized onions; heat olive oil and butter in a large frying pan over medium heat. Add onion and salt and cook, stirring with a wooden spoon, until translucent, about 5 to 7 minutes. Reduce heat to low, add water, cover and cook another 5 minutes, checking occasionally to be sure onions are not catching on bottom of pan.

2. Remove cover, turn heat to medium, and  stir with wooden spoon. Continue cooking until water is completely evaporated and onion is golden brown. Remove to a bowl and set aside.

3. Set the oven rack to the middle position. Preheat the oven to 400 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray.

4. To make the filling: add olive oil to frying pan and heat over medium heat. Add ground beef or lamb and cook until no longer pink. Drain excess fat. Add caramelized onions, thyme, pepper, parsley, and beef stock. Stir with wooden spoon to combine.

5. Add frozen peas and carrots, mix well.

6. Add flour, reduce heat to low, and cook, stirring, until flour is absorbed and mixture thickens, approximately 3 to 5 minutes. Adjust consistency of gravy to your taste, adding more stock or flour as needed. Scrape mixture into prepared dish.

7. Spread the mashed potatoes over top of pie until it is completely covered.

8. Bake 25 minutes, or until potatoes are golden brown. Cover with foil if potatoes brown to quickly. Serve immediately. Cover leftover shepherd’s pie with plastic wrap and store in the refrigerator.



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