Loaded Shepherd's Pie

This is shepherd’s pie with the volume turned up. The usual ground beef base gets loaded with mushrooms, chopped tomatoes, and sweet peas, all bound in a savory brown gravy spiked with Worcestershire and tomato paste.

Over it goes a thick layer of buttery mashed potatoes, spread right to the edges and baked at high heat until the peaks turn crispy and golden. That craggy, browned top is the whole point, so don’t bother smoothing it flat.

Brown the ground beef well and keep it crumbly, because those caramelized bits carry the flavor. Season both layers as you go, since a bland mash will sink the whole dish no matter how good the filling underneath is.

A purist will point out that beef technically makes this a cottage pie, but loaded or not, it’s the same warm, forkable supper.

Kitchen Tips

• Spread the mash all the way to the edges so it seals in the filling and crisps everywhere.
• Rough up the potato surface with a fork. Those ridges are what brown and turn crunchy.
• Keep the filling saucy but not soupy, or the topping will slide and weep.
• Run it under the broiler for a minute or two at the end for an even crispier crust.

Variations

• Use ground lamb for a true, traditional shepherd’s pie.
• Stir grated cheddar into the mash, or sprinkle it on top for a cheesy crust.
• Swap the peas for corn, carrots, or a mix of frozen vegetables.