Cheesy Meatball Shepherd's Pie
Cheesy Meatball Shepherd's Pie
Ingredients
For the Meatball Filling
- 1 pound ground beef, 80/20 blend
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded, for meatballs
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 cups frozen mixed vegetables, peas, carrots, corn
For the Cheesy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup milk, warm
- 1 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain well and set aside.
⏱️ 20 min
- 2
While potatoes cook, in a large bowl, combine ground beef, panko breadcrumbs, egg, milk, 1/4 of the diced onion, 1 minced garlic clove, Worcestershire sauce, dried thyme, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup shredded cheddar cheese. Mix gently until just combined; do not overmix. Form into 1-inch meatballs.
⏱️ 10 min
- 3
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add meatballs and brown on all sides, about 5-7 minutes. You may need to do this in batches to avoid overcrowding. Remove browned meatballs from the skillet and set aside.
⏱️ 7 min
- 4
Reduce heat to medium. Add the remaining diced onion and minced garlic to the skillet. Cook, stirring occasionally, until softened, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the tomato paste and cook for 1 minute. Sprinkle in the all-purpose flour and cook for another minute, stirring constantly. Gradually whisk in the beef broth, bringing the mixture to a simmer and stirring until thickened, about 2-3 minutes.
⏱️ 5 min
- 6
Return the browned meatballs to the skillet. Stir in the frozen mixed vegetables. Simmer for 5-7 minutes, allowing flavors to meld and vegetables to heat through. Taste and adjust seasoning if needed.
⏱️ 7 min
- 7
While the filling simmers, return the drained hot potatoes to the pot. Add unsalted butter, warm milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth. Stir in 1 cup shredded cheddar cheese and 1/4 cup grated Parmesan cheese until melted and combined.
⏱️ 7 min
- 8
Preheat oven to 375°F. Pour the meatball and vegetable filling into an oven-safe baking dish (if not using the skillet). Carefully spoon the cheesy mashed potatoes over the filling, spreading evenly to cover completely. You can create decorative peaks with a fork.
⏱️ 5 min•🌡️ 375
- 9
Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 10
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Meatball Shepherd's Pie
Ingredients
For the Meatball Filling
- 1 pound ground beef, 80/20 blend
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded, for meatballs
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 cups frozen mixed vegetables, peas, carrots, corn
For the Cheesy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup milk, warm
- 1 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain well and set aside.
⏱️ 20 min - 2
While potatoes cook, in a large bowl, combine ground beef, panko breadcrumbs, egg, milk, 1/4 of the diced onion, 1 minced garlic clove, Worcestershire sauce, dried thyme, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup shredded cheddar cheese. Mix gently until just combined; do not overmix. Form into 1-inch meatballs.
⏱️ 10 min - 3
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add meatballs and brown on all sides, about 5-7 minutes. You may need to do this in batches to avoid overcrowding. Remove browned meatballs from the skillet and set aside.
⏱️ 7 min - 4
Reduce heat to medium. Add the remaining diced onion and minced garlic to the skillet. Cook, stirring occasionally, until softened, about 3-5 minutes.
⏱️ 5 min - 5
Stir in the tomato paste and cook for 1 minute. Sprinkle in the all-purpose flour and cook for another minute, stirring constantly. Gradually whisk in the beef broth, bringing the mixture to a simmer and stirring until thickened, about 2-3 minutes.
⏱️ 5 min - 6
Return the browned meatballs to the skillet. Stir in the frozen mixed vegetables. Simmer for 5-7 minutes, allowing flavors to meld and vegetables to heat through. Taste and adjust seasoning if needed.
⏱️ 7 min - 7
While the filling simmers, return the drained hot potatoes to the pot. Add unsalted butter, warm milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth. Stir in 1 cup shredded cheddar cheese and 1/4 cup grated Parmesan cheese until melted and combined.
⏱️ 7 min - 8
Preheat oven to 375°F. Pour the meatball and vegetable filling into an oven-safe baking dish (if not using the skillet). Carefully spoon the cheesy mashed potatoes over the filling, spreading evenly to cover completely. You can create decorative peaks with a fork.
⏱️ 5 min•🌡️ 375 - 9
Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 10
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min