Dutch Oven Shepherd’s Pie
When you want cozy, hearty comfort food without a ton of fuss, this Dutch oven Shepherd’s pie delivers. It’s flavorful, filling, and made in just one pot for easy cleanup.
Ingredients
- 3 large russet potatoes peeled and cut into large chunks
- ½ cup milk
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 cup finely chopped carrots
- 1 teaspoon minced garlic
- ½ teaspoon smoked paprika plus more for serving
- pinch of cayenne pepper
- 1 lb lean ground beef or ground lamb
- 1 tablespoon tomato paste
- 1 ½ tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- ¾ cup beef broth
- 1 cup frozen peas
Instructions
- Peel and chop the potatoes into even chunks. Boil them in salted water until fork-tender, then drain and mash with milk, mayo, salt, and pepper. Keep them warm while you make the filling.
- Preheat the oven to 375°F.
- Heat the olive oil in your dutch oven over medium heat. Add the onions and carrots and cook for about 5–6 minutes, until softened slightly. Add the garlic, paprika, and cayenne and cook for 1 minute. Add the ground beef to the pot, breaking it apart with a spoon, and cook until no pink remains. Stir in the tomato paste, soy sauce, and Worcestershire sauce, letting them cook for 1–2 minutes so the flavors deepen.
- Pour in the beef broth and let the mixture simmer until slightly thickened, about 5 minutes. Stir in the frozen peas and cook for 1 minute more.
- Turn off the heat and spread the mashed potatoes evenly over the meat mixture, smoothing the top with a spoon. Sprinkle with a little extra smoked paprika if desired.
- Transfer the Dutch oven to the oven and bake for 20–25 minutes, or until the potatoes are golden brown and the filling is bubbling.
- Let the Shepherd’s pie sit for 5–10 minutes before serving so the layers hold together.
Notes
- Feel free to add in more vegetables like mushrooms, corn, or parsnips for extra flavor and texture.
- Swap the regular potato topping for a low-carb cauliflower mash or even use mashed sweet potatoes for a naturally sweet twist.
- You can assemble the pie up to a day in advance, refrigerate, then bake when ready (add 5–10 extra minutes if cold from the fridge).
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven until heated through for the best texture.
Nutrition
Calories: 374kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 490mgPotassium: 1149mgFiber: 5gSugar: 7gVitamin A: 4692IUVitamin C: 23mgCalcium: 88mgIron: 4mg
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