Description
Shepherd’s Pie with Ground Beef is more than just a dish; it’s an embrace of warmth, flavor, and comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups frozen mixed vegetables
- 2 tablespoons all-purpose flour
- 0.75 cup beef broth
- 2 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh chopped parsley for garnish (optional)
Instructions
- Start by placing the peeled and cubed potatoes into a large pot, covering them entirely with water. Bring the water to a gentle boil over medium-high heat. Allow the potatoes to cook for about 15 to 18 minutes or until fork-tender. Drain the water thoroughly, ensuring no excess water remains, as this will prevent your mash from becoming watery.
- Once drained, return the potatoes to the pot. Add the unsalted butter, milk, salt, and pepper, then mash the mixture until it reaches a smooth and creamy consistency. For an extra touch of deliciousness, fold in the shredded cheddar cheese until melted and well combined. This cheesy addition elevates your Shepherd’s Pie to new heights!
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until softened and fragrant. Then, add the minced garlic, cooking for an additional 30 seconds to bring out its aromatic flavor.
- Incorporate the ground beef into the skillet, breaking it apart with a spatula as it cooks. Brown the beef for approximately 6 to 8 minutes, stirring occasionally. Once it’s cooked through, drain any excess fat from the pan to keep your dish light and flavorful.
- Add the tomato paste, Worcestershire sauce, thyme, salt, and pepper to the browned beef mixture, mixing well to combine. Sprinkle the flour on top and stir until combined. This step will help thicken the filling later on.
- Pour in the beef broth, stirring to incorporate everything evenly. Allow it to come to a simmer and then add in the frozen mixed vegetables. Cook this mixture for about 5 to 6 minutes until it thickens up nicely and the vegetables are heated through. Remove from heat and set aside.
- Preheat your oven to 400°F (200°C). Once heated, transfer the beef mixture to a 9×13 inch baking dish, spreading it out evenly. This step ensures every bite is packed with flavor.
- Using a spoon, add the creamy mashed potatoes over the top of the meat mixture. Smooth the potatoes out with the back of the spoon or create peaks and ridges for a beautiful presentation. These ridges will also brown nicely in the oven.
- Place the baking dish in the preheated oven and bake uncovered for about 20 to 25 minutes, until the top is golden brown and bubbling. If you desire an extra crispy top, turn on the broiler for an additional 2 to 3 minutes, keeping a watchful eye to prevent burning.
- After removing your Shepherd’s Pie from the oven, let it rest for about 10 minutes before serving. This resting period allows the flavors to meld beautifully and makes it easier to serve. Garnish with freshly chopped parsley if desired for a lovely touch and serve hearty portions!
Notes
This dish freezes beautifully, so consider making an extra batch to have on hand for busy nights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 25 g