Hearty Shepherd's Pie with Golden Mashed Potato Topping
Hearty Shepherd's Pie with Golden Mashed Potato Topping
Ingredients
For the Savory Meat Filling
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 2 carrots, peeled and diced into 1/4-inch pieces
- 2 celery stalks, diced into 1/4-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup frozen peas
- 1/2 cup frozen corn
For the Creamy Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 1 tablespoon butter, for greasing dish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or a 2-quart oven-safe casserole dish with butter.
⏱️ 5 min•🌡️ 375
- 2
Prepare the potatoes: Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about an inch. Add a generous 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.
⏱️ 20 min
- 3
While potatoes cook, prepare the meat filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min
- 4
Add the chopped yellow onion, diced carrots, and diced celery to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 5
Sprinkle the all-purpose flour over the meat and vegetable mixture and stir well, cooking for 1 minute. Stir in the tomato paste and cook for another minute. Pour in the beef broth and Worcestershire sauce, then add the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has thickened, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the frozen peas and frozen corn into the meat filling. Remove the skillet from the heat.
⏱️ 2 min
- 7
Make the mashed potato topping: Return the drained potatoes to the empty pot. Add the melted unsalted butter, warm milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 8
Assemble the pie: Spoon the meat filling evenly into the prepared baking dish. Carefully spread the mashed potato topping over the meat filling, ensuring it covers the entire surface. You can create decorative peaks with a fork if desired.
⏱️ 3 min
- 9
Bake for 20-25 minutes, or until the filling is bubbly around the edges and the potato topping is lightly golden brown. If the topping isn't browning enough, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 10
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Shepherd's Pie with Golden Mashed Potato Topping
Ingredients
For the Savory Meat Filling
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 2 carrots, peeled and diced into 1/4-inch pieces
- 2 celery stalks, diced into 1/4-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup frozen peas
- 1/2 cup frozen corn
For the Creamy Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 1 tablespoon butter, for greasing dish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or a 2-quart oven-safe casserole dish with butter.
⏱️ 5 min•🌡️ 375 - 2
Prepare the potatoes: Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about an inch. Add a generous 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.
⏱️ 20 min - 3
While potatoes cook, prepare the meat filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min - 4
Add the chopped yellow onion, diced carrots, and diced celery to the skillet with the beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 5
Sprinkle the all-purpose flour over the meat and vegetable mixture and stir well, cooking for 1 minute. Stir in the tomato paste and cook for another minute. Pour in the beef broth and Worcestershire sauce, then add the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has thickened, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the frozen peas and frozen corn into the meat filling. Remove the skillet from the heat.
⏱️ 2 min - 7
Make the mashed potato topping: Return the drained potatoes to the empty pot. Add the melted unsalted butter, warm milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 8
Assemble the pie: Spoon the meat filling evenly into the prepared baking dish. Carefully spread the mashed potato topping over the meat filling, ensuring it covers the entire surface. You can create decorative peaks with a fork if desired.
⏱️ 3 min - 9
Bake for 20-25 minutes, or until the filling is bubbly around the edges and the potato topping is lightly golden brown. If the topping isn't browning enough, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 10
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min