Shepherds Pie Creamy Garlic Mashed (Printable)
Savory meat filling topped with rich, creamy garlic mashed potatoes baked until golden.
# What You Need:
→ 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 - ½ cup whole milk, warmed
05 - ¼ cup heavy cream, warmed
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - 2 tbsp fresh chives or parsley, chopped
→ Shepherds 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 - ½ tsp dried rosemary
21 - Salt and pepper, to taste
22 - 2 tbsp all-purpose flour or gluten-free flour
# Steps:
01 - Preheat oven to 400°F for baking the assembled pie.
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.
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 to thicken.
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 for 10 minutes before serving to allow the pie to set.
# Expert Advice:
01 -
- The creamy garlic mashed potatoes create the most incredible contrast to the savory meat filling underneath
- Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Always start your potatoes in cold water, not boiling, or they will cook unevenly and the outsides will turn to mush before the centers are done
- Drain your meat filling if there is excess fat, otherwise your finished pie will have a greasy layer between the meat and potatoes
03 -
- Warm your milk and cream before adding to the potatoes—cold dairy makes mashed potatoes gummy and dense every single time
- Season each layer as you go, tasting and adjusting salt and pepper in both the potatoes and the meat filling separately