This classic shepherd’s pie recipe starts by making a savory base of ground beef and vegetables in tangy tomato gravy. It’s topped with a layer of buttery mashed potatoes to make the perfect comfort food for your hungry family.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound lean ground beef
- 4 teaspoons all-purpose flour
- ¼ cup Heinz Tomato Ketchup
- ¾ cup Heinz® Tomato Juice
- 2 tablespoons Heinz Worcestershire Sauce
- 2 tablespoons Dijon mustard
- 1 cup frozen mixed vegetables (such as peas and carrots)
- 3 cups cooked, warm, mashed potatoes
- 2 tablespoons butter
- 1 clove garlic, minced
- ⅔ cup warm milk
How To Make Classic Shepherd’s Pie
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.
- Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch baking dish.
- Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.
- Bake in the preheated oven until potatoes are golden on top, about 35 minutes.
Recipe Tips
For a meatless version, substitute 4 cups of chopped mushrooms for the meat.
For a pub-style shepherd’s pie, use ground lamb instead of beef and mark the potatoes with the tines of a fork.
This casserole can be assembled and refrigerated for up to 2 days before baking. Increase cooking time to 45 minutes.
WANT TO SAVE THIS RECIPE?
