Shepherd's Pie
Featuring a ground beef or lamb and vegetable filling topped with cheesy mashed potatoes, this Shepherd's Pie is a classic comfort food meal!
Servings: 6 servings
Calories: 446kcal
Ingredients
For the Filling
- 1 Tbsp olive oil
- 2 medium yellow onions diced (can use Russet potatoes)
- 3 medium carrots peeled and diced
- 16 oz. lean ground beef or ground lamb
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 Tbsp Worcestershire sauce
- 1 tsp minced garlic
- 1 Tbsp all-purpose flour
- 1 Tbsp tomato paste
- 1 cup frozen peas
- 1 cup frozen corn
- 1¼ cups low-sodium beef broth or chicken broth
For the Topping
- 2 pounds Yukon Gold potatoes peeled and cut into 1” pieces
- 4 Tbsp unsalted butter
- ¼ cup half-and-half
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ½ cup shredded cheddar cheese I used Cabot’s Seriously Sharp cheddar
- {for garnish} chopped fresh parsley
Instructions
For the Filling
- Using a large skillet, add olive oil and place over medium-high heat. Once hot, add the onions; sauté, stirring occasionally, for 5 minutes.
- Add carrots, stir and continue sauteing for 5 more minutes.
- Add ground beef, parsley, rosemary, thyme, salt, pepper, Worcestershire sauce and garlic. Cook, stirring occasionally, for 8-10 minutes or until beef is fully cooked. (Tip: Use a wooden spoon to break up beef as it cooks.)
- Add flour and tomato paste; stir until well combined.
- Add frozen peas and corn; stir until well combined.
- Add broth; bring mixture to a boil and then reduce heat to medium-low. Simmer for 5-6 minutes, stirring occasionally.
- Remove filling from heat and set aside.
For the Topping
- Preheat oven to 400°F.
- Using a large pot, add potatoes and enough water to cover. Place pot over medium-high heat and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer for 13-15 minutes, or until very tender.
- Drain potatoes and place in a large bowl. Add butter, half-and-half, garlic powder, onion powder, salt and pepper; mash and stir until well combined.
To Assemble
- Spread meat mixture evenly into a 9”x13” baking dish.
- Spread potato topping in an even layer on top. Sprinkle shredded cheese on top of potatoes.
- Bake uncovered for 25 minutes, or until top is golden brown.
- Garnish top with chopped fresh parsley before serving.
Nutrition
Calories: 446kcal | Carbohydrates: 47g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 609mg | Potassium: 1318mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5678IU | Vitamin C: 47mg | Calcium: 147mg | Iron: 4mg
