Shepherd's Pie
This Shepherd's Pie is hearty, comforting, and topped with the fluffiest mashed potatoes. Easy to make and perfect for a cozy family dinner. Ready in about an hour.
Ingredients
For the meat filling
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground lamb)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- salt and pepper (to taste)
For the mashed potatoes
- 2 pounds Russet potatoes (peeled and chopped into 1-inch cubes)
- ¼ cup unsalted butter
- ½ cup warm milk
- salt and black pepper (to taste)
Instructions
For the mashed potatoes
- Place potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain.
- While the potatoes are still hot, mash with butter and milk. Season with salt and pepper to taste. Set aside.
For the meat filling
- Preheat your oven to 375°F.
- In a large pan, heat the olive oil over medium-high heat. Cook the ground beef, onion, and garlic for 5-6 minutes until softened.
- Add the frozen mixed vegetables and cook until warm, 2 minutes.
- Reduce the heat to medium. Stir in the tomato paste and flour until evenly distributed.
- Add the beef broth, Worcestershire sauce, and dried thyme. Bring to a boil, then reduce to a simmer. Cook for 1-2 minutes until thickened. Season with salt and pepper.
- Transfer the beef mixture to a 9x13 baking dish. Spoon the potatoes on top in an even layer.
- Bake uncovered for 30 minutes or until hot and bubbly. To get a golden brown color, broil for a few minutes on the upper rack.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!