This Shepherd’s Pie is a stunning classic recipe that your whole family will love! A hearty, savory meat filling provides the perfect contrast to smooth and creamy garlic mashed potatoes. Both layers are delicious on their own but when combined they’re even more sensational.

A little bit of prep (all easy steps—promise!) leads to one of the most comforting dinners you could imagine. Your whole family will be begging for seconds once they get a taste of this satisfying dish. Make it for a cozy weekend dinner or to spoil family and friends when they come for a visit. You won’t be disappointed!

Ingredients (mix up order)

Potato Crust

3 medium/large russet potatoes, peeled & small diced

1/4 cup milk

2 Tbsp butter

2-3 garlic cloves, minced

Salt & Pepper

Shredded Parmesan/Asiago/Romano Blend

Meat Filling

1 lb ground beef

1 cup small diced carrots

1/2 white onion, chopped (about 1 cup)

Salt & Pepper

2 garlic cloves, minced

2 tsp thyme

1 Tbsp sugar

2 Tbsp worcestershire sauce

1/2 cup beef broth

1 cup frozen peas

Directions

Preheat oven to 425*F. Start water for potatoes. Boil, uncovered, for 15-20 minutes depending on the size of potato dice or until soft.

While potatoes are boiling, brown beef with carrots, onion, salt & pepper in a large non-stick skillet. Drain fat & return to pan.

Add garlic, thyme, sugar, worcestershire sauce, & beef broth to meat mixture. Simmer 3-5 minutes until liquid reduces a bit.

While the liquid in the meat is reducing, your potatoes should be about done. Drain the water & put potatoes in a stand mixer with the paddle attachment. Add milk, butter, garlic, salt & pepper to taste. Whip mixture until most or all lumps are gone, but not too long to make it pasty. Set aside.

Add peas to the meat mixture now, stir, & remove from heat. In a square baking dish pour meat mixture in bottom of pan. Spread evenly. Top with potatoes & drag fork over the top to make small peaks. Sprinkle the desired amount of cheese over the top of the potatoes & bake at 425*F for 25-30 minutes or until the liquid is bubbly & top is browned.

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Quick tip: You can also use ground lamb for the meat filling—use whichever meat your family likes best.

Recipe and image courtesy of Dessert Now Dinner Later.