Shepherd's Pie
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Unrated
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Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
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Calories
560 kcal
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Course
Main Course, Dinner
-
Cuisine
American
Shepherd's Pie
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This easy Shepherd's Pie recipe is made with a saucy ground beef base, vegetables and creamy mashed potatoes. It's a hearty make-ahead meal for busy weeknights or Sunday dinner!
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Ingredients
- 1 tablespoon vegetable oil
- 1 cup carrot peeled and diced
- 1 cup celery diced
- 1 ½ cup onion diced
- 1 pound ground beef lean
- 2 teaspoon garlic minced
- 1 tablespoon cornstarch
- ⅓ cup tomato paste
- 3 tablespoons Worcestershire sauce
- 1 ½ cup beef broth
- ¼ teaspoon thyme dried
- ¼ teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup peas frozen
Mashed Potatoes
- 2 pounds russet potato peeled and dice into 1-inch pieces, or golden potato
- 2 tablespoons butter
- ½ cup half and half warmed
- 5.2 ounces Boursin cheese garlic and fine herbs flavor
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large, deep skillet, heat 1 tablespoon vegetable oil over medium-high heat and cook 1 cup carrots, 1 cup celery, and 1 ½ cup onion, until softened, about 5 minutes.
- Add 1 pound lean ground beef and cook until thoroughly browned and no pink remains. Break it up into pieces as it cooks. Add 2 teaspoon minced garlic and cook for 1 additional minute.
- Whisk together 1 ½ cup beef broth and 1 tablespoon cornstarch. Add it to the skillet, along with ⅓ cup tomato paste, 3 tablespoons Worcestershire sauce, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon salt and ¼ teaspoon black pepper. Stir in 1 cup frozen peas and cook for 5 minutes, until the sauce has thickened.
Mashed Potatoes
- Add the peeled and diced 2 pounds russet or golden potatoes to a large pot and fill with cold water until the potatoes are covered. Add 2-3 large pinches of kosher salt.
- Place the pot over high heat and bring to a boil. Reduce heat to maintain a rolling boil and cook until tender, about 12-15 minutes.
- Drain the potatoes into a colander. Return the potatoes to the pot and either run them through a potato ricer or use a hand masher to mash them well. Add 2 tablespoons butter, warm ½ cup half and half,and 5.2 ounces Boursin cheese, to the potatoes and mash until creamy. Taste and season with salt and pepper, if needed.
- Spread the potatoes evenly over the top of the meat mixture.
- Bake the Shepherd's pie uncovered for 25-30 minutes until the edges are bubbling. Sprinkle with fresh chopped parsley and serve.
Notes
- Originally posted February 26, 2020
- Updated on March 16, 2024
Nutrition Information
Show Details
Calories
560kcal
(28%)
Carbohydrates
63g
(21%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
89mg
(30%)
Sodium
1139mg
(47%)
Potassium
1619mg
(34%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
4501IU
(90%)
Vitamin C
32mg
(36%)
Calcium
215mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 1139mg | 47% |
| Potassium | 1619mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 4501IU | 90% |
| Vitamin C | 32mg | 36% |
| Calcium | 215mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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