Shepherds Pie Creamy Garlic Mashed (Printable Version)
Savory meat filling crowned with velvety garlic mashed potatoes, baked until golden and bubbly.
# 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
# How To Make It:
01 - Set 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.
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 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 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, until top is golden and filling is bubbling. Broil for 2–3 minutes for extra color.
10 - Let rest 10 minutes before serving.
# Helpful Hints:
01 -
- The way the garlic infused mashed potatoes seep into the meat filling creates layers of flavor that feel like someone really cared about what they were feeding you
- This is the kind of meal that improves overnight, making your tomorrow self incredibly grateful for today's effort
02 -
- Cold dairy makes gluey potatoes every single time, so warm your milk and cream before adding them
- The flour step is optional but if you skip it, your filling might be looser than you expect
03 -
- Rough up the surface of the potatoes with a fork for extra crispy bits that everyone will fight over
- Use a potato ricer if you have one for the smoothest, most professional texture