Shepherd’s Pie
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Additional Time
15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
-
Calories
541 kcal
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Course
Main Course
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Cuisine
British
Shepherd’s Pie
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A classic comfort food, this Shepherd’s Pie is filled with ground beef, veggies, and gravy, all topped with creamy mashed potatoes. This is a classic that everyone loves!
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Ingredients
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 2 pounds Yukon gold potatoes peeled and cut into chunks
- 3 tablespoons melted butter
- 1/3 cup milk hot
- salt and pepper
- 1 large egg yolk
- 1 cup frozen peas
Instructions
- Add the ground beef to a large oven proof skillet and cook over medium-high heat, breaking up the beef as it cooks. Once browned and cooked through, remove to a bowl.
- Add the oil to the hot pan and heat until shimmering. Add the onion and carrot. Season with salt. Cook until the vegetables are tender. Add the garlic and cook an additional 30 seconds.
- Stir in the tomato paste and let it cook for a minute or two. Then stir in the flour. Whisk in the broth and the Worcestershire sauce, making sure to scrape up any browned bits from the bottom of the skillet. Mix in the thyme and the reserved ground beef. Bring to a simmer, then reduce the heat, cover the pan, and cook on low for 25 to 30 minutes.
- Place the potatoes into a large pot, then add enough water to cover them. Bring the water to a boil and let the potatoes cook until fork tender, about 25 minutes.
- Drain the potatoes and return them to the pot. Roughly mash, then add in the melted butter and hot milk. Continue to mash until as smooth as desired. Season to taste with salt and pepper, then stir in the egg yolk.
- Heat the oven to 400ºF.
- When the beef mixture is cooked and thickened, stir in the frozen peas. Remove from the heat. With a large spoon, drop spoonfuls of the potatoes over the top of the beef mixture. Spread the potatoes to the edges of the pan, making sure to spread all the way to the sides of the skillet to seal.
- Bake in the oven until the top is golden brown, about 20-25 minutes. Let the shepherd’s pie rest for 10-15 minutes before serving.
Notes
- adapted from America's Test Kitchen Family Cookbook
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1serving
Calories
541kcal
(27%)
Carbohydrates
31g
(10%)
Protein
28g
(56%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0g
Cholesterol
121mg
(40%)
Sodium
248mg
(10%)
Potassium
582mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 541kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0g | 0% |
| Cholesterol | 121mg | 40% |
| Sodium | 248mg | 10% |
| Potassium | 582mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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