Shepherd's Pie

User Reviews

5.0

477 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    1 hr

  • Servings

    6 servings

  • Calories

    424 kcal

  • Course

    Dinner

  • Cuisine

    American, Irish

Shepherd's Pie

This shepherd's pie recipe is a cozy favorite with ground meat and vegetables, a rich gravy, and mashed potatoes.

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Ingredients

Servings
  • 1 pound ground lamb or lean ground beef
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups frozen mixed vegetables thawed
  • 1 ⅔ cups beef broth more as needed
  • 2 tablespoons Worcestershire sauce 
  • 1 ½ tablespoons tomato paste
  • 4 cups prepared mashed potatoes see notes
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Instructions

  1. Preheat the oven to 400°F.
  2. In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.
  3. Stir in flour, thyme, salt, and pepper and cook for 1 minute.
  4. Stir in broth, tomato paste, and Worcestershire sauce and bring to a boil. Simmer uncovered 2 to 3 minutes or until thickened. Stir in mixed vegetables and add more broth if needed to reach a gravy consistency.
  5. Transfer the ground beef mixture to a 2-quart casserole dish and spread it into an even layer. Spoon mashed potatoes over top.
  6. Bake for 25-30 minutes or until bubbly. Broil for 2 minutes if desired.
  7. Remove from the oven and cool for 5 to 10 minutes before serving.

Notes

  • Shortcut Sauce: For a quick shortcut sauce, brown the meat, onion, and garlic as directed.  Add one 10.5 ounce can of condensed tomato soup (undiluted), cream of mushroom soup, or one packet of gravy with the water as directed on the package.
  • To make homemade potatoes: Boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.
  • Store leftovers tightly covered in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  • To make as a freezer meal, line the pan with parchment paper and prepare the casserole as directed. Once cool, freeze the entire pie, then remove and wrap in foil. Remove the wrappings and replace in the same baking dish, with a foil cover and bake at 350° for 60 minutes, or until hot and bubbly.

Nutrition Information

Show Details
Calories 424 (21%) Carbohydrates 47g (16%) Protein 19g (38%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 55mg (18%) Sodium 663mg (28%) Potassium 894mg (26%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 3160IU (63%) Vitamin C 42mg (47%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 424 kcal

% Daily Value*

Calories 424 21%
Carbohydrates 47g 16%
Protein 19g 38%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 55mg 18%
Sodium 663mg 28%
Potassium 894mg 19%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 3160IU 63%
Vitamin C 42mg 47%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

477 reviews
Excellent

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