Hands-down out of all the dishes I make on rotation, this is my family’s favorite. It’s classic meat and potatoes with a twist – This is my take on Shepherd’s pie that’s topped with roasted garlic and thyme mashed potatoes.
I love this dish because it’s simple but it’s packed with a ton of flavor and it’s perfect for entertaining or a weeknight family dinner.
Here’s my Shepherd’s Pie with roasted garlic mashed potatoes
Ingredients:
For the Roasted Garlic Mashed Potatoes:
- 2 lbs potatoes (Russet or Yukon Gold work well), peeled and cut into chunks
- 3 cloves roasted garlic
- 1/2 cup cream (adjust as needed)
- 3 tablespoons butter
- Salt and pepper to taste
- three thyme sprigs
- 1/2 cup gruyere cheese
- parsley for serving
For the Shepherd’s Pie Filling:
- 2 lbs ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoon olive oil
- 1/2 cup frozen corn
- 1 cup chopped carrots
- 1 tablespoon tomato paste
- 4 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 can tomato sauce
- 1/2 cup chicken broth
- 1 tablespoon butter (optional)
Instructions:
- Preheat your oven to 350°F (190°C).
- Roast the garlic for the mashed potatoes: Cut the top off a head of garlic to expose the cloves slightly. Drizzle olive oil over the exposed cloves, wrap the garlic in foil, and roast in the oven for about 30-35 minutes until soft and golden. Once cooled, squeeze out the roasted garlic cloves.
- Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil and simmer until the potatoes are tender (usually around 15-20 minutes). Drain the potatoes and set aside
- In the same pot you cooked the potatoes, heat the milk and butter together over low heat until the butter melts. Add the roasted garlic cloves to the milk-butter mixture, the salt and pepper, and the thyme sprigs, and let it simmer for a couple of minutes.
- Add the cheese and mix until combined
- Add the potatoes to the pot and mash using a potato masher or a fork. Add more cream until you achieve the desired consistency. Adjust seasoning as needed.
- For the shepherd’s pie filling: In a large skillet or frying pan, heat olive oil over medium heat. Add chopped onions, and carrots and saute until they’re softened and fragrant, usually about 3-5 minutes.
- Add the ground beef to the skillet and cook until it’s browned and cooked through, breaking it up into crumbles as it cooks. Drain excess fat if needed.
- Stir in the tomato paste, tomato sauce, Worcestershire sauce, garlic, and spices and mix to combine. Let the mixture simmer for about 5-7 minutes until the liquid reduces slightly. Add the frozen corn and cook for another couple of minutes
- Transfer the beef mixture to a baking dish, spreading it out evenly.
- Spread the roasted garlic mashed potatoes over the beef mixture in an even layer. You can add small dots of butter on top of the mashed potatoes for a golden crust.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes turn golden brown on top.
- Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
See the recipe come to life here:
