Shepherd's Pie

Serves 6 - Makes great leftovers - Photo Credit: FeelGoodFoodie

Ingredients

  • For Potatoes -
  • 1 1/2 lb. potatoes, peeled
  • Kosher salt
  • 4 tbsp. melted butter
  • 1/4 c. milk
  • 1/4 c. sour cream
  • Freshly ground black pepper
  • For Beef Mixture -
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tsp. fresh thyme
  • 1 1/2 lb. ground beef
  • 1 c. frozen peas
  • 1 c. frozen corn
  • 2 tbsp. all-purpose flour
  • 2/3 c. low-sodium chicken broth
  • 1 tbsp. freshly chopped parsley, for garnish

Shopping List

  • 1 1/2 lb. ground beef
  • 1 1/2 lb. potatoes
  • 1 large onion
  • 2 carrots
  • 1 head garlic
  • 1 package fresh thyme
  • 1 tbsp. freshly chopped parsley, for garnish
  • 1 tub sour cream
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Pantry List

  • 1 pint milk
  • 1 block melted butter
  • 1 bag frozen peas
  • 1 bag frozen corn
  • 1 bag AP flour
  • 1 bottle extra-virgin olive oil
  • 1 can low-sodium chicken broth
  • 1 box Kosher salt
  • 1 container black peppercorns
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Instructions

  • Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
  • Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside.
  • Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
  • Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.
  • Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
  • Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.
  • Garnish with parsley before serving.

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