Shepherd's Pie
User Reviews
5
Shepherd's Pie
Description
This recipe starts by cooking ground lamb or beef with aromatics to develop flavor, draining excess fat for a lean base. The meat is thickened with flour and combined with broth, tomato paste, and Worcestershire sauce to build a rich gravy. Mixed vegetables add texture and freshness, with optional extra broth to reach desired consistency.
The mixture is assembled in a casserole dish and topped evenly with prepared mashed potatoes. Baking the pie melds the flavors and creates a golden crust on the mashed potato topping. Brief broiling can enhance browning if desired.
Shepherd's Pie serves well as a hearty main dish on cooler days, pairing nicely with a simple salad. Leftovers freeze well for months when properly wrapped, and reheat evenly. Potatoes can be made fresh by boiling and mashing with butter and half-and-half for creaminess.
Ingredients
- 1 pound lamb or lean ground beef, ground
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ teaspoon thyme dried leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups mixed vegetables thawed, frozen
- 1 ⅔ cups beef broth more as needed
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons tomato paste
- 4 cups mashed potatoes see notes, prepared
Instructions
- Preheat the oven to 400°F.
- In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.
- Stir in flour, thyme, salt, and pepper and cook for 1 minute.
- 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.
- Transfer the ground beef mixture to a 2-quart casserole dish and spread it into an even layer. Spoon mashed potatoes over top.
- Bake for 25-30 minutes or until bubbly. Broil for 2 minutes if desired.
- Remove from the oven and cool for 5 to 10 minutes before serving.
Notes
- For a quicker sauce, substitute broth with condensed tomato or cream of mushroom soup as directed.
- Make mashed potatoes from boiled peeled potatoes mashed with butter, salt, and warmed half-and-half.
- Leftovers can be refrigerated up to 4 days or frozen for 4 months.
- Freeze assembled pie in a lined pan, wrapped tightly, and reheat covered at 350°F for 60 minutes until hot.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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