Shepherds Pie

This hearty shepherd's pie combines seasoned ground beef with mixed vegetables, all topped with creamy mashed potatoes and melted cheddar cheese. It's the perfect one-dish comfort meal that feeds a crowd and makes your kitchen smell incredible.

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Course: Main Course

Cuisine: British

Keyword: Pie

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Potato Topping:

2 lbs russet potatoes peeled and cubed
1 large egg
1/4 cup chicken broth
1/4 cup milk
4 tablespoons softened butter
Salt & freshly ground black pepper to taste

For the Meat Filling:

Cooking spray
2 lbs 93% lean ground beef
1 large carrot peeled and coarsely shredded
1 small onion chopped
Salt & freshly ground black pepper to taste

For the Gravy:

1 1 ounce envelope beef dry onion soup mix
1 tablespoon dried onion
2 tablespoons all-purpose flour
3 cups water
1 teaspoon Worcestershire sauce

For Assembly:

1 cup frozen peas
1 cup frozen whole kernel corn
2 cups frozen cubed hash brown potatoes
1 cup sharp cheddar cheese

Instructions

Boil the potatoes until tender, about 15 minutes. Drain potatoes and pour them back into the pan.
Combine egg, broth, milk, butter and salt and pepper to taste. Add to the potatoes and mash until they are smooth.
Preheat a large skillet over medium high heat. Spray skillet with cooking spray and add meat to hot pan. Season the meat with salt and pepper.
Brown the meat for 4 or 5 minutes, then add the shredded carrot and onion to the meat. Cook the carrot and onion with meat 5 minutes, stirring frequently.
In a small sauce pan over medium heat combine soup mix, dried onions, flour and water, whisking well and bring to a low boil, continue to simmer for 3 to 4 minutes.
Whisk in the Worcestershire sauce and continue to cook until the beef onion gravy is thickened. Add gravy to meat and stir in peas, corn and hash browns; continue to simmer an additional 5 minutes, until the peas, corn and hash browns are heated through.
Preheat oven to 375 degrees. Fill 13 x 9 inch casserole with meat and vegetable mixture and spread the mashed potatoes evenly over meat and vegetable mixture.
Sprinkle shredded cheese all over the top of the mashed potatoes and bake the casserole for 20 minutes or until cheese is melted and bubbly and the casserole is piping hot.
Remove from oven and allow casserole to rest for 5 to 7 minutes before serving.

Notes

For extra fluffy potatoes, use a potato ricer instead of a traditional masher

Ground lamb can be substituted for ground beef for a more traditional shepherd's pie

Make-ahead tip: Assemble the casserole up to 24 hours in advance and refrigerate, then bake when ready to serve

Frozen mixed vegetables can replace the peas and corn if preferred

For a golden top, broil for 2-3 minutes at the end of cooking

Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven

Nutrition