Shepherds Pie Creamy Garlic Mashed (Print)
Savory meat filling crowned with buttery garlic mashed potatoes, baked until golden and bubbling.
# What You Need:
→ For the Creamy Garlic Mashed Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 large cloves garlic, peeled
03 - 4 tbsp unsalted butter
04 - 1/2 cup whole milk, warmed
05 - 1/4 cup heavy cream, warmed
06 - 1 tsp salt
07 - 1/2 tsp ground black pepper
08 - 2 tbsp fresh chives or parsley, chopped
→ For the Shepherd's Pie Filling
09 - 2 tbsp olive oil
10 - 1 large onion, finely chopped
11 - 2 medium carrots, diced
12 - 2 celery stalks, diced
13 - 1 lb ground lamb or beef
14 - 2 cloves garlic, minced
15 - 2 tbsp tomato paste
16 - 1 cup frozen peas
17 - 1 cup beef or vegetable broth
18 - 1 tbsp Worcestershire sauce
19 - 1 tsp dried thyme
20 - 1/2 tsp dried rosemary
21 - Salt and pepper to taste
22 - 2 tbsp all-purpose or gluten-free flour
# How to Make:
01 - Preheat oven to 400°F for baking.
02 - Place potatoes and whole garlic cloves in a large pot. Cover with cold, salted water and bring to a boil. Simmer until fork-tender, about 15–20 minutes. Drain well.
03 - Return potatoes and garlic to the pot. Add butter, warm milk, and cream. Mash until smooth and creamy. Season with salt and pepper. Stir in chopped chives or parsley if desired.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
05 - Add ground lamb or beef to the skillet. Cook, breaking it up with a spoon, until browned, about 5 minutes. Drain excess fat if needed.
06 - Stir in minced garlic and tomato paste; cook for 1 minute. Sprinkle flour over meat and vegetables, stir, and cook for another minute.
07 - Add peas, broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 5–7 minutes, until slightly thickened.
08 - Spread the meat filling evenly in a 9x13 inch baking dish. Top with creamy garlic mashed potatoes, smoothing with a spatula. Create swirls for crispier edges if desired.
09 - Bake uncovered for 25–30 minutes, or until the top is golden and filling is bubbling. Broil for 2–3 minutes for extra color.
10 - Let rest 10 minutes before serving to allow flavors to set.
# Expert Advice:
01 -
- The garlic mashed potatoes are so velvety you might be tempted to eat them straight from the pot
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Letting the pie rest for 10 minutes after baking helps the filling set so servings hold their shape
- Warming your milk and cream before adding prevents the potatoes from getting gummy
03 -
- Use a potato ricer for the smoothest mash of your life, though a good old fashioned masher works perfectly fine
- The broiler is your friend for those Instagram worthy crispy bits, but watch it like a hawk