Shepherds Pie Creamy Garlic Mashed Potatoes (Printable View)
Savory meat and vegetable filling beneath creamy garlic mashed potatoes, baked until golden and bubbling.
# What You’ll 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
→ Shepherd's 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 or gluten-free flour
# Cooking Steps:
01 - Preheat oven to 400°F.
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 if desired.
04 - While potatoes cook, 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 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 10 minutes before serving to allow flavors to settle.
# Expert Tips:
01 -
- The garlic gets mellow and sweet when boiled with the potatoes, not sharp or overpowering
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Cold liquids can make mashed potatoes gummy, so always warm your milk and cream first
- Letting the pie rest for 10 minutes is the difference between a sloppy mess and clean slices
03 -
- Run your fork through the mashed potatoes in waves before baking to maximize crispy surface area
- Place your baking dish on a sheet pan to catch any bubbling over in the oven