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Easy Shepherd's Pie Recipe
Rich, comforting, and prepared in a single pan, this Easy Shepherd's Pie Recipe is full of flavor! A classic dish found throughout the Midwest, this version features ground beef instead of traditional lamb, and utilizes leftover mashed potatoes, so prep is a breeze! Dinner is served!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 474 kcal
Course:
Main Course , Dinner
Cuisine:
American , International
Ingredients
- 4 trips Bacon chopped
- 2 cups sweet yellow onion diced
- 1 ½ cups carrots diced
- ½ teaspoon kosher salt
- 1 tablespoon fresh garlic minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 1 ½ lbs 85/15 ground beef
- 3 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons Worchestershire sauce
- 1 cup frozen peas
- 1 tablespoons fresh thyme minced
- 1 tablespoons fresh Rosemary minced
- ½ teaspoon black pepper
- 6 cups mashed potatoes
Instructions
- Preheat oven to 350 degrees. In a large, high-sided, oven-safe skillet, add the bacon and cook over medium-high heat until fat is rendered and bacon is crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside.
- Add the onion and carrots and sprinkle with kosher salt. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and cook until reduced by half, about 3 minutes, then stir in the flour until all the vegetables are coated.
- Add the ground beef and cook until no longer pink, breaking up the meat as it cooks, about 5 minutes. Stir in the tomato paste until coated and cook for 1 minute more. Carefully add the beef broth and worcestershire sauce and stir until combined. Add the peas, thyme, rosemary, and black pepper, as well as the reserved crispy bacon and stir well.
- Top with the mashed potatoes in a single, thick, even layer, then place in the oven and bake for 30 minutes, or until golden and bubbly. Let sit 5 minutes before serving and enjoy!
Cup of Yum
Notes
- I recommend a 12" cast iron skillet.
- If you don't have any fresh herbs on-hand, swap the thyme and rosemary with 1 teaspoon each of the dried variety.
- You can swap out red wine with more beef broth, though be sure to use a lower sodium variety to prevent the dish from becoming too salty.
Nutrition Information
Calories
474kcal
(24%)
Carbohydrates
50g
(17%)
Protein
23g
(46%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
65mg
(22%)
Sodium
600mg
(25%)
Potassium
1079mg
(31%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
4624IU
(92%)
Vitamin C
46mg
(51%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 600mg | 25% |
| Potassium | 1079mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4624IU | 92% |
| Vitamin C | 46mg | 51% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.