Shepherd's Pie

A classic, comforting pie featuring a savory ground pork and vegetable filling, topped with creamy mashed potatoes and baked until golden brown.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $3.53/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• bake
• classic
• comfort food
• savory

Ingredients

• 1.5 pound ground pork
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 2 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.25 cup all-purpose flour
• 1.5 cup chicken broth
• 0.5 cup frozen peas
• 2 pound russet potato (peeled, quartered)
• 0.25 cup whole milk
• 2 tablespoon butter
• 1.25 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess fat.
3. Add diced yellow onion, carrots, and celery to the skillet with the pork. Cook until softened, about 5-7 minutes.
4. Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
5. Sprinkle all-purpose flour over the pork and vegetables, stirring to coat. Cook for 1 minute.
6. Gradually stir in 1 1/2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Stir in frozen peas and season the filling with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
8. While the pork is cooking, place peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
9. Return drained potatoes to the pot. Add whole milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy.
10. Evenly spread the mashed potatoes over the pork mixture in the skillet. If your skillet is not oven-safe, transfer the pork mixture to a 9x13 inch baking dish before topping with potatoes.
11. Bake for 20-25 minutes, or until the potato topping is lightly golden brown and the filling is bubbly.
12. Let rest for 5 minutes before serving.

Notes

You can prepare the filling and mashed potatoes ahead of time and assemble just before baking. Leftovers are delicious and can be reheated in the oven or microwave.

Nutrition (per serving)

• Calories: 590
• Protein: 42.5 g
• Carbohydrates: 40.2 g
• Fat: 30.8 g
• Fiber: 5.9 g
• Sodium: 780 mg
• Saturated Fat: 12.5 g
• Sugar: 4.5 g
• Cholesterol: 150 mg