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Spooky Shepherd’s Pie

This hearty shepherd’s pie combines a savory, smoky filling made with ground beef or lentils, carrots, and parsnips, topped with creamy mashed potatoes and a crispy cheese or paprika crust. The dish is baked until bubbling and golden, presenting a comforting yet playful appearance perfect for seasonal gatherings or chilly nights. Its textured layers and aromatic aroma make each slice both satisfying and visually inviting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large carrots peeled and chopped
  • 2 parsnips parsnips peeled and chopped
  • 1 onion chopped
  • 500 g ground beef or lentils for vegetarian option
  • 4 large potatoes Russets work best
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons butter
  • 1/4 cup milk
  • optional to taste cheese grated, for topping

Equipment

  • Large skillet
  • Boiling pot
  • Masher or fork
  • Baking dish
  • Oven

Method
 

  1. Preheat your oven to 200°C (390°F). Gather all ingredients and prepare your tools.
  2. Peel and chop the carrots, parsnips, and onion into small pieces. Set aside.
  3. Place the chopped vegetables into a large skillet and sauté over medium heat until they soften and become fragrant, about 8 minutes. You’ll notice a sweet aroma and the vegetables will look slightly translucent.
  4. While the vegetables cook, peel and chop the potatoes into chunks. Place them in a boiling pot of water and cook until tender, about 15 minutes. You should see the water bubbling gently and the potatoes turning soft when pierced with a fork.
  5. In the same skillet, add minced garlic and dried thyme to the vegetables, cooking for another minute until fragrant. Then, add the ground beef or lentils, season generously with salt and pepper, and brown until cooked through and slightly crispy around the edges, about 10 minutes. The meat should be browned and the mixture bubbling at the edges.
  6. Drain the cooked potatoes and return them to the pot. Add butter, milk, and a pinch of salt, then mash until smooth and fluffy. The mash should be creamy, with no lumps, and hold its shape when spread.
  7. Spread the vegetable and meat filling evenly in a baking dish, creating a base layer with a slight mound in the center.
  8. Spoon the mashed potatoes over the filling, smoothing the top with a spatula. For a more rustic look, create some textured peaks.
  9. Sprinkle smoked paprika or grated cheese over the top for a flavorful, crispy crust. Place the dish in the preheated oven.
  10. Bake for 25-30 minutes until the top is golden brown and slightly crispy, and the filling is bubbling around the edges. You’ll hear a gentle bubbling sound when it’s ready.
  11. Remove from the oven and let it rest for at least 10 minutes before serving. This allows the layers to set and makes serving easier.
  12. Slice into portions, serve hot, and enjoy the hearty, smoky flavors with a crispy top that’s perfect for a seasonal celebration or cozy night.

Notes

For an extra smoky flavor, add a dash of liquid smoke to the filling. You can also top with grated cheese before baking for a gooey, crispy crust.