Hearty Shepherd's Pie
Hearty Shepherd's Pie
Ingredients
For the Meat Filling
- 1 tablespoon olive oil
- 1 white onion, medium, finely chopped
- 1 1/2 pounds ground beef, lean
- 1 teaspoon dried thyme
- 2 carrots, medium, shredded
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 cup frozen green peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mashed Potato Topping
- 2 pounds potatoes, Russet or Yukon Gold, peeled and quartered
- 1/4 cup butter, melted
- 1/2 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For Garnishing
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch (or similar sized) oval or rectangular baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 3
While potatoes cook, prepare the meat filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the ground beef to the skillet with the onions. Break it up with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess fat. Stir in the dried thyme, salt, and black pepper.
⏱️ 10 min
- 5
Add the shredded carrots to the meat mixture and cook for 3-4 minutes until slightly softened. Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute.
⏱️ 5 min
- 6
Sprinkle the all-purpose flour over the meat and vegetable mixture, stirring well to coat. Cook for 1 minute to cook out the raw flour taste.
⏱️ 2 min
- 7
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened. Stir in the frozen green peas and cook for another 2 minutes.
⏱️ 9 min
- 8
Finish the mashed potatoes: Return the drained potatoes to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 9
Assemble the pie: Spoon the meat filling evenly into the prepared baking dish. Carefully spread the mashed potatoes over the meat filling, ensuring full coverage. Use a fork to create decorative ridges on the potato topping.
⏱️ 5 min
- 10
Sprinkle the grated Parmesan cheese generously over the mashed potato topping.
⏱️ 1 min
- 11
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and crispy, and the filling is bubbly around the edges.
⏱️ 30 min•🌡️ 375
- 12
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Shepherd's Pie
Ingredients
For the Meat Filling
- 1 tablespoon olive oil
- 1 white onion, medium, finely chopped
- 1 1/2 pounds ground beef, lean
- 1 teaspoon dried thyme
- 2 carrots, medium, shredded
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 cup frozen green peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Mashed Potato Topping
- 2 pounds potatoes, Russet or Yukon Gold, peeled and quartered
- 1/4 cup butter, melted
- 1/2 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For Garnishing
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch (or similar sized) oval or rectangular baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 3
While potatoes cook, prepare the meat filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped white onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the ground beef to the skillet with the onions. Break it up with a wooden spoon and cook until browned, about 8-10 minutes. Drain any excess fat. Stir in the dried thyme, salt, and black pepper.
⏱️ 10 min - 5
Add the shredded carrots to the meat mixture and cook for 3-4 minutes until slightly softened. Stir in the tomato paste and Worcestershire sauce, cooking for 1 minute.
⏱️ 5 min - 6
Sprinkle the all-purpose flour over the meat and vegetable mixture, stirring well to coat. Cook for 1 minute to cook out the raw flour taste.
⏱️ 2 min - 7
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened. Stir in the frozen green peas and cook for another 2 minutes.
⏱️ 9 min - 8
Finish the mashed potatoes: Return the drained potatoes to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 9
Assemble the pie: Spoon the meat filling evenly into the prepared baking dish. Carefully spread the mashed potatoes over the meat filling, ensuring full coverage. Use a fork to create decorative ridges on the potato topping.
⏱️ 5 min - 10
Sprinkle the grated Parmesan cheese generously over the mashed potato topping.
⏱️ 1 min - 11
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and crispy, and the filling is bubbly around the edges.
⏱️ 30 min•🌡️ 375 - 12
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min