Shepherd’s Pie
User Reviews
4.9
57 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
487 kcal
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Course
Main Course
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Cuisine
Irish
Shepherd’s Pie
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This traditional shepherd's pie recipe is made with a savory ground beef and veggie filling and topped with fluffy, buttery, cheesy mashed potatoes is the ultimate Irish comfort food dinner.
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Ingredients
For the mashed potato topping:
- 2 pounds Yukon gold potatoes
- 1 teaspoon kosher salt , divided
- 3 tablespoons butter , cut into chunks
- 1 cup irish cheddar cheese , or other white cheddar, shredded
- ¼ cup half and half
- ¼ teaspoon freshly ground black pepper
- ¼ cup chives , finely chopped
For the filling:
- 2 tablespoons canola oil
- 1 ½ cups small diced carrots , (about 3-4 carrots)
- 1 cup small diced celery , (about 2-3 stalks)
- 1 leek , (just the white and light green part), small diced (this should be about 1 cup)
- 5 cloves garlic , pressed or minced
- 1 ½ pounds ground beef , (I use 80/20)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons tomato paste
- 1 tablespoon fresh Rosemary , finely chopped
- 1 tablespoon fresh thyme , stems removed
- 2 tablespoons flour
- 1 cup beef stock
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 cup frozen peas
- chopped chives , for serving
Instructions
- Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about ½ inch above the potatoes. Bring the potatoes to a boil and add ½ teaspoon of kosher salt. Boil the potatoes for about 20 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
- Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes. Add them back to the warm pot.
- Gently smash the hot potatoes with the beaters of a handheld mixer or a potato masher. Add the butter to the potatoes and beat or mash to break the potatoes down then add the half and half. Beat or mash the potatoes until smooth, adding more half and half if needed. Season with salt and pepper, adding more to taste. Use a wooden spoon to stir in the cheese and chives. Remove from heat, top with a lid, and set aside while you make the shepherd’s pie filling.
- Preheat the oven to 400ºF.
- In a 10-inch cast iron skillet (or another large oven-safe skillet or Dutch oven, that’s shallow and wide), add the oil and heat over medium. Once hot, add the carrots, celery, and leek, and sauté, stirring occasionally for about 10 minutes, or until the veggies are tender. Stir in the garlic and sauté for 2 minutes. Transfer the veggie mixture to a large bowl or plate and set aside.
- To the same skillet, add the ground beef and season with salt and pepper. Break up the meat and cook until cooked through and no longer pink, about 5 minutes or so. Add the tomato paste and herbs and stir into the beef, cooking for 2-3 minutes. Add the vegetables back to the skillet. Stir the flour into the veggies and beef, coating them well, and cook for 1 minute. Add the beef stock, soy sauce, Worcestershire sauce, and peas, and bring the mixture to a boil. Once boiling, remove from heat. Taste the filling and add more salt or pepper if needed.
- Even out the meat mixture in the skillet, then dollop the mashed potatoes on top. Use an offset spatula or wooden spoon to spread the potatoes into an even layer. Sprinkle with chives. Place the skillet in the oven, uncovered, to bake for 15 minutes. Raise the heat to broil and cook for 5 more minutes or until the mashed potatoes are lightly browned and the filling is bubbly. Remove from the oven and let sit for 10-15 minutes before topping with more chives and serving.
Notes
- Add more grated cheese to the top of the mashed potatoes for an extra cheesy potato crust.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
31g
(10%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
907mg
(38%)
Potassium
1023mg
(29%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
3523IU
(70%)
Vitamin C
37mg
(41%)
Calcium
169mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 907mg | 38% |
| Potassium | 1023mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3523IU | 70% |
| Vitamin C | 37mg | 41% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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