Dutch Oven Shepherd’s Pie
This Dutch Oven Shepherd’s Pie is a rich, one-pot comfort classic made entirely in a heavy Dutch oven for maximum flavor and minimal cleanup. Savory ground beef (or lamb), tender vegetables, and thick gravy are topped with creamy, cheesy mashed potatoes and baked until golden and crisp around the edges.
Equipment
- Dutch oven (5–6 quart)
- Large pot For boiling potatoes
- Potato masher
Ingredients
- 1.5 lbs ground beef (or lamb)
- 1 large onion, diced
- 3 carrots, sliced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp butter
- 0.5 cup sour cream
- 0.5 cup shredded Parmesan or white cheddar
- salt and pepper to taste
Instructions
- Boil potatoes in salted water for 15 minutes until fork-tender. Drain and mash with butter, sour cream, and half of the cheese. Season with salt and pepper.
- Preheat Dutch oven over medium-high heat. Brown ground beef and drain excess fat. Add onion and carrots; cook until softened.
- Stir in garlic, tomato paste, and flour. Cook 2 minutes. Gradually whisk in beef broth and Worcestershire sauce. Add thyme and simmer until thickened. Stir in peas.
- Remove from heat. Spread mashed potatoes evenly over the meat mixture, sealing to the edges. Sprinkle remaining cheese on top.
- Bake uncovered at 400°F (200°C) for 20 minutes until golden and bubbling. Rest 5–10 minutes before serving.
Notes
Using a Dutch oven enhances caramelization and creates beautifully crispy potato edges. Be sure to seal the mashed potatoes to the sides of the pot to prevent bubbling over.