Shepherd's Pie Recipe
The Shepherd's Pie is the perfect balance of a savory sauciness mixed with ground beef and veggies, topped with just the right amount of "oh so good" mashed potatoes. It is pure comfort food without feeling overly heavy. You too are going to be obsessed with this Shepherd's Pie with Ground Beef.
Servings 6
Calories 555kcal
Equipment
- 12 inch oven safe skillet or 2 quart baking dish
Ingredients
Mashed Potato Topping
- 2 lbs Russet potatoes peeled and cut into 1-2 inch chunks
- ¼ cup sour cream
- 5 Tbsp. butter
- 2 Tbsp. whole milk or half and half
- 1 tsp. Kosher salt
- 1 clove fresh garlic minced
Shepherd's Pie Filling
- 2 Tbsp. Olive oil
- 1 small onion yellow or white diced
- ½ cup celery diced
- ½ cup carrot peeled and diced
- 3 cloves garlic minced
- 1 pound ground beef 85/15
- 2 tsp. fresh rosemary heaping; chopped (could sub fresh thyme)
- 1 ½ tsp. Kosher salt
- ½ tsp. pepper
- 1 tsp. onion powder
- ½ teaspoon garlic powder
- 2 Tbsp. tomato paste
- 2 tablespoon all purpose flour
- 1 Tbsp. Worcestershire sauce
- 1 ½ cup beef broth
- ½ cup red wine Cabernet, Merlot, Shiraz, or Malbec would all work!
- 1 cup frozen peas
- ½ cup frozen corn
Instructions
Mashed Potatoes - could also use store bought mashed potatoes for easier prep.
- Boil the russet potatoes in salted boiling water until they are fork tender. (do this while making the filling)2 lbs Russet potatoes
- Mash the potatoes with the remaining ingredients and set aside until it is time for assembly.¼ cup sour cream, 5 Tbsp. butter, 2 Tbsp. whole milk, 1 tsp. Kosher salt, 1 clove fresh garlic
Ground Beef and Veggie Filling
- For the filling, heat oil in a 10-12 inch cast iron skillet (or oven safe pan) over medium heat. Add onion, celery, carrot and cook until softened, about 15 minutes.2 Tbsp. Olive oil, 1 small onion, ½ cup celery, ½ cup carrot
- Add the ground beef and garlic, and crumble/cook until browned, about 5 minutes.If you have a lot of excess grease drain some before moving on.1 pound ground beef, 3 cloves garlic
- Stir in the rosemary, salt, pepper, garlic powder, onion powder. Stir around. Then add the tomato paste, stir to coat the beef and veggies.2 tsp. fresh rosemary, 1 ½ tsp. Kosher salt, ½ tsp. pepper, 1 tsp. onion powder, ½ teaspoon garlic powder, 2 Tbsp. tomato paste
- Sprinkle in the flour and cook 1 minute.2 tablespoon all purpose flour
- Deglaze the skillet with the red wine, beef broth and Worcestershire, scrape up any bits from the bottom of the pan. Simmer and reduce, about 4-5 minutes .1 Tbsp. Worcestershire sauce, 1 ½ cup beef broth, ½ cup red wine
- Stir in the frozen peas and corn. Simmer filling for 2-3 minutes1 cup frozen peas, ½ cup frozen corn
- Remove from the heat. Taste the filling to see if it needs additional seasoning (salt or pepper)
- If your skillet isn't oven safe OR if you are making this dish ahead, transfer the filling to a 2 quart baking dish.
Assembly & Baking
- Dollop the mashed potatoes evenly over the filling. Using a spoon or spatula, spread the potatoes evenly over the filling and all the way to the edges of the skillet.
- Transfer the skillet to the oven. Bake at 350°F degrees for 30 minutes. Mom's Tip: You may want to put a baking sheet or foil under the skillet to catch any drips or boil overs.
- You can place under the broiler for 5 minutes at the end if you want the top to be golden brown.
- Let the Shepherd’s Pie rest for 5-10 minutes before serving.
Making Ahead
- The Shepherd's Pie can be made a day or two ahead and kept covered in the fridge. You may need to add 5 minutes to the cooking time to warm through straight from the fridge.
Freezing
- Assemble your shepherd’s pie, but don't bake in the oven. Let it cool completely in the refrigerator before freezing.Cover the top with a layer of plastic wrap, followed by a tight layer of heavy duty foil to prevent freezer burn.Freeze for up to three months.
- Thaw in the fridge overnight and bake at 350°F for 30-40 minutes.
Nutrition
Serving: 1serving | Calories: 555kcal | Carbohydrates: 43g | Protein: 20g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1251mg | Potassium: 1195mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2510IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 4mg
