Can I use lamb instead of ground beef?

Absolutely! Traditional shepherd's pie actually uses lamb (hence the name), while ground beef makes it cottage pie. But in my house, we use what we've got - both are delicious! If using lamb, look for 85/15 lean-to-fat ratio, and maybe add an extra teaspoon of Worcestershire to balance the gaminess.

How do I prevent a watery filling?

Oh, I've battled the soggy pie before! The trick is to let your beef mixture simmer long enough to thicken - if it still looks too wet, sprinkle in a teaspoon of cornstarch mixed with cold water. And always drain excess fat after browning the beef (but leave about 1 tablespoon for flavor!).

Can I make this shepherd's pie ahead?

You bet! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Just add 5-10 extra minutes to the baking time since it's going in cold. The potatoes might brown more, so tent with foil if needed. It's actually my go-to dish for potlucks because it travels so well!

What's the best way to get fluffy mashed potatoes?

My grandma taught me this one - use russet potatoes, cook them whole with the skins on (peel after cooking), and mash while still hot with warm milk and butter. Overmixing makes them gluey, so stop when just combined. A ricer gives the fluffiest texture, but a hand masher works fine too!

Why does my cheese topping burn before the pie is done?

Been there! If your oven runs hot or you're using a dark pan, try covering loosely with foil for the first 15 minutes of baking. You can also mix half the cheese into the potatoes and sprinkle the rest on top later. And always bake on the middle rack - no broiling unless you're watching like a hawk!

Shepherds Pie with Ground Beef Recipe

Name: Shepherds Pie with Ground Beef Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 lb ground beef; 1 onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 1 cup frozen peas; 1 tbsp tomato paste; 1 cup beef broth; 1 tsp Worcestershire sauce; 1 tsp dried thyme; Salt and pepper to taste; 4 cups mashed potatoes; 1/2 cup shredded cheddar cheese

Description

A classic shepherd’s pie made with ground beef, vegetables, and a mashed potato topping. Hearty and comforting.

Ingredients

1 lb ground beef
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
1 tbsp tomato paste
1 cup beef broth
1 tsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste
4 cups mashed potatoes
1/2 cup shredded cheddar cheese

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Instructions

Preheat oven to 375°F.
Brown the ground beef in a skillet over medium heat. Drain excess fat.
Add onion, carrots, and garlic. Cook until softened.
Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5 minutes.
Add peas and cook for another 2 minutes.
Transfer the beef mixture to a baking dish.
Spread mashed potatoes evenly over the top. Sprinkle with cheese.
Bake for 20-25 minutes until golden and bubbly.
Let rest for 5 minutes before serving.

Notes

Substitute ground lamb for a traditional shepherd’s pie.
Use leftover mashed potatoes to save time.
Freeze leftovers for up to 3 months.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Dish
Method: Baking
Cuisine: British