Description

A comforting classic, this Shepherd’s Pie layers savory minced beef cooked with aromatic vegetables and herbs, topped with rich mashed potatoes sprinkled with Pecorino Romano, baked until golden and finished with a crisp broiled top.

Ingredients

1 lb minced beef

1 yellow onion, chopped

1 large carrot, shredded

2 garlic cloves, grated

2 tbsp tomato paste

2 tbsp flour

1 tbsp soy sauce

1 tbsp ketchup

1 tsp white vinegar

1 cup broth or water + bouillon

2 sprigs rosemary

1 tsp thyme

1/4 tsp allspice

Salt & pepper to taste

3/4 cup frozen peas

2 lbs medium yellow potatoes, peeled and quartered

4 tbsp butter, melted

1/2 cup heavy cream, warmed

1 tsp dried parsley

1/2 tsp garlic powder

1/2 cup Pecorino Romano, grated

2 egg yolks

Olive oil for brushing

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Instructions

Heat a deep pan on medium-high heat. Add minced beef and brown for 60 seconds before breaking apart. Season lightly.
Add chopped onion and shredded carrot; cook for 2–3 minutes. Add grated garlic and cook briefly.
Stir in tomato paste, cook for 1–2 minutes. Sprinkle with flour and cook to eliminate raw flavor.
Deglaze with soy sauce, ketchup, and vinegar. Add broth or water with bouillon, rosemary, thyme, and allspice. Simmer covered for 10 minutes.
Season with salt and pepper. Add frozen peas and simmer for another 5 minutes.
Preheat oven to 400°F (205°C). Boil quartered potatoes in salted water until tender, about 10–15 minutes.
Drain and briefly return potatoes to pot to dry. Mash until smooth. Stir in butter, cream, Pecorino, parsley, garlic powder, and egg yolks.
Spread beef mixture in a baking dish. Top with mashed potatoes, smoothing or piping over the top.
Brush a fork with olive oil and drag across the surface to create ridges. Sprinkle with black pepper and extra Pecorino.
Bake for 20–25 minutes until heated through and slightly browned. Broil for 2–3 minutes to form a golden crust.
Let rest for 5 minutes before serving for better texture and flavor.

Notes

Substitute minced beef with lamb for a more traditional version.
Omit egg yolks in mash if desired—use extra cream for richness.
Use frozen peas for best texture; avoid canned peas.
Watch closely during broiling to prevent burning.
Make ahead and refrigerate or freeze before baking for convenience.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop and Baking
Cuisine: British

Nutrition

Serving Size: 1/6 of pie
Calories: 410
Sugar: 4g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 22g
Cholesterol: 105mg