Shepherd's Pie

Name: Shepherd's Pie
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 people
Ingredients: 3 pounds red potatoes; ½ cup unsalted butter; ½ cup heavy cream; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 1 large yellow onion; 2 teaspoons garlic; 2 pounds ground beef; 1 teaspoon oregano; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons Worcestershire sauce; ¼ cup ketchup; 1 bag pea; 1 bag carrot; 1 can corn kernel; ¼ cup all-purpose flour; 2 cups beef broth; parsley; salt; black pepper

User Reviews

5

8 reviews

Excellent

Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 people
Calories
599 kcal
Course
Main Course, Dinner

Shepherd's Pie

Iris Hanson

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Shepherd's Pie is a classic comfort dish with a flavorful meat and vegetable filling topped with skins-on mashed potatoes, baked in the oven. It is sure to fill even the hungriest eaters and is easy to put together!

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Ingredients

Servings

Potatoes

3 pounds red potatoes washed, quartered
½ cup unsalted butter softened
½ cup heavy cream room temperature
1 teaspoon kosher salt
¼ teaspoon black pepper

Meat Filling

1 large yellow onion diced (about 1 cup
2 teaspoons garlic minced
2 pounds ground beef or lamb
1 teaspoon oregano dried
2 teaspoons kosher salt
1 teaspoon black pepper ground
2 tablespoons Worcestershire sauce
¼ cup ketchup
1 bag pea frozen
1 bag carrot frozen
1 can corn kernel drained, 15.25 ounces
¼ cup all-purpose flour
2 cups beef broth
parsley chopped for garnish
salt to taste
black pepper to taste

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Instructions

Keep Screen Awake

Preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray.

Potatoes

To a large pot of salted water, add potatoes. Bring to a boil over medium heat.
Cook for 10-15 minutes, or until fork tender.
Drain potatoes and return to pot.
Lightly mash the potatoes.
Add the butter and cream. Continue mashing until everything is incorporated. Stir in salt and pepper. Set aside.

Meat Filling

To a large, non-stick skillet over medium-high heat, add onion, garlic, ground beef, oregano, salt, and pepper. Cook, stirring occasionally, breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
Add the Worcestershire sauce, ketchup, frozen peas and carrots, and corn. Stir to combine.
Sprinkle flour over the mixture, stirring until no lumps remain.
Add beef broth and bring to a boil. Reduce heat to low and simmer for 3-5 minutes or until thickened, stirring occasionally.
Pour mixture into prepared baking dish. Top evenly with mashed potatoes.
Bake for 20 minutes, or until bubbly on the sides and lightly browned on top.
Serve garnished with parsley.