Shepherd's pie, a classic comfort food, is traditionally a time-consuming dish. But with a few clever shortcuts, you can enjoy this hearty meal in a fraction of the time, without sacrificing flavor. This recipe uses instant mashed potatoes to speed up the process, allowing you to savor a delicious shepherd's pie on a busy weeknight.
What You'll Need:
For the Meat Filling:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb ground lamb or beef (or a mix!)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 (15 ounce) can of diced tomatoes, undrained
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup frozen peas
For the Instant Potato Topping:
- 2 cups instant mashed potatoes (follow package directions for milk/butter)
- 2 tbsp milk (or cream for extra richness)
- 2 tbsp butter (optional, but recommended)
Instructions:
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Prepare the Meat Filling: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Drain off any excess liquid.
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Brown the Meat: Add the ground lamb (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
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Simmer the Sauce: Stir in the thyme, rosemary, sage, pepper, and salt. Add the diced tomatoes (undrained), beef broth, Worcestershire sauce, and tomato paste. Bring to a simmer, reduce heat, and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in the frozen peas during the last few minutes of cooking.
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Prepare the Instant Potatoes: While the meat filling simmers, prepare the instant mashed potatoes according to package directions, adding the extra milk and butter for creaminess.
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Assemble and Bake: Preheat your oven to 375°F (190°C). Pour the meat filling into a greased 9x13 inch baking dish. Spread the mashed potatoes evenly over the top. You can use a fork to create a slightly textured surface if desired.
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Bake: Bake for 20-25 minutes, or until the potatoes are golden brown and heated through. Let stand for a few minutes before serving.
Frequently Asked Questions (FAQs)
Can I use leftover cooked meat?
Yes, absolutely! Using leftover roasted chicken or beef can be a great way to save time and add different flavors to your shepherd's pie. Just shred or chop the meat before adding it to the vegetables in step 2. Reduce the cooking time accordingly, as the meat is already cooked.
What other vegetables can I add?
Feel free to experiment with other vegetables! Mushrooms, corn, green beans, or sweet potatoes would all be delicious additions to the meat filling. Just chop them to a similar size as the carrots and celery and add them during step 1.
Can I make this ahead of time?
You can prepare the meat filling a day ahead of time and store it in the refrigerator. Assemble the shepherd's pie just before baking. The mashed potatoes are best added fresh to prevent them from becoming soggy.
What type of potatoes are best for this recipe?
This recipe uses instant mashed potatoes for convenience. While you could use homemade mashed potatoes, it will significantly increase the prep time. The instant variety offers a quick and easy solution for a weeknight meal.
How do I make it extra cheesy?
Add a layer of shredded cheddar cheese between the meat filling and the mashed potatoes for an extra cheesy twist! You can also sprinkle some cheese on top of the mashed potatoes before baking.
Can I freeze this shepherd's pie?
Yes, you can freeze shepherd's pie. Let it cool completely before wrapping it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven until heated through.
Enjoy your quick and delicious shepherd's pie! This recipe is perfect for a comforting weeknight meal or a casual get-together. Remember to adjust seasonings to your personal taste preference.
