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Spring Shepherd's Pie
with Cremini Mushrooms & English Peas
40 MIN
4 Servings
From the Test Kitchen
By the 18th Century, the potato, native to the Americas, began appearing in a range of European comfort dishes. One delicious example is shepherd’s pie, a British classic that combines a hearty meat and vegetable filling with a creamy mashed potato crust. Our seasonal shepherd’s pie features lamb and beef cooked with fresh English peas, cremini mushrooms and traditional spices—all baked under a layer of mashed Yukon Golds. It’s a warming, wholesome way to welcome some of spring’s first produce.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Ground Lamb & Beef Blend
- 6 oz Cremini Mushrooms
- 1½ lbs Yukon Gold Potatoes
- 1 Yellow Onion
- ½ lb English Peas
- 4 Tbsps Butter
- 2 Tbsps Tomato Paste
- 2 Tbsps Vegetarian Worcestershire Sauce
- ¼ cup Grated Parmesan Cheese
- ¼ cup Shepherd's Pie Spice Blend (All-Purpose Flour, Mustard Powder, Garlic Powder, Ground Fennel Seeds, Ground Bay Leaf & Ground Dried Thyme)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Cut the mushrooms into small pieces. Peel and small dice the onion. Shell the peas.
2
Cook & mash the potatoes:
Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
3
Brown the mushrooms:
While the potatoes cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned.
4
Add the lamb & beef:
Add the onion to the pan of mushrooms; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any drippings from the pan.
5
Finish the filling:
Add the tomato paste to the pan of vegetables and meat. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peas are bright green and the spices are fragrant. Add the Worcestershire sauce and 1 cup of water; season with salt and pepper. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid has thickened. Remove from heat; season with salt and pepper to taste.
6
Bake & serve your dish:
Transfer the finished filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 14 minutes, or until lightly browned around the edges. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Cut the mushrooms into small pieces. Peel and small dice the onion. Shell the peas.
2
Cook & mash the potatoes:
Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
3
Brown the mushrooms:
While the potatoes cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned.
4
Add the lamb & beef:
Add the onion to the pan of mushrooms; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any drippings from the pan.
5
Finish the filling:
Add the tomato paste to the pan of vegetables and meat. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peas are bright green and the spices are fragrant. Add the Worcestershire sauce and 1 cup of water; season with salt and pepper. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid has thickened. Remove from heat; season with salt and pepper to taste.
6
Bake & serve your dish:
Transfer the finished filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 14 minutes, or until lightly browned around the edges. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!
Tips from Home Chefs