Shepherd's pie with rich gravy
Shepherd's pie with rich gravy
Ingredients
For the Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup Whole milk, warmed
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
For the Filling
- 1 tablespoon Olive oil
- 1 Yellow onion, medium, chopped
- 2 Carrots, medium, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic, cloves, minced
- 1 pound Ground beef, 85/15 lean
- 2 tablespoons All-purpose flour
- 1 tablespoon Tomato paste
- 1 1/2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried rosemary, crushed
- 1 Bay leaf
- 1/2 cup Frozen peas
- 1/2 cup Frozen corn
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
Instructions
- 1
Prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and return them to the hot pot. Add the warmed whole milk, melted unsalted butter, and 1/2 teaspoon of black pepper. Mash until smooth and creamy. Set aside.
⏱️ 25 min - 2
Preheat the oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375°F - 3
Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 8 min - 4
Add the ground beef to the skillet with the vegetables. Break it apart with a spoon and cook until browned, about 8 to 10 minutes. Drain any excess fat from the skillet.
⏱️ 10 min - 5
Sprinkle 2 tablespoons of all-purpose flour over the beef and vegetables, stirring constantly for 1 minute to cook out the raw flour taste. Stir in 1 tablespoon of tomato paste and cook for another minute.
⏱️ 2 min - 6
Gradually pour in 1 1/2 cups of beef broth, stirring constantly to prevent lumps. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1/2 teaspoon of crushed dried rosemary, and 1 bay leaf. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 to 15 minutes, or until the sauce has thickened to a rich gravy consistency, stirring occasionally.
⏱️ 15 min - 7
Stir in 1/2 cup of frozen peas and 1/2 cup of frozen corn. Season the filling with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove the bay leaf before assembling.
⏱️ 2 min - 8
Assemble the pie: Pour the hot meat and vegetable filling evenly into a 9x13 inch baking dish. Carefully spoon the mashed potato topping over the filling, spreading it evenly to cover the entire surface. You can create decorative ridges with a fork if desired.
⏱️ 5 min - 9
Bake the shepherd's pie in the preheated oven for 25 to 30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown.
⏱️ 30 min•🌡️ 375°F - 10
Remove the pie from the oven and let it rest for 5 to 10 minutes before serving. This allows the filling to set and prevents it from being too runny.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Shepherd's pie with rich gravy
Ingredients
For the Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup Whole milk, warmed
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
For the Filling
- 1 tablespoon Olive oil
- 1 Yellow onion, medium, chopped
- 2 Carrots, medium, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic, cloves, minced
- 1 pound Ground beef, 85/15 lean
- 2 tablespoons All-purpose flour
- 1 tablespoon Tomato paste
- 1 1/2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried rosemary, crushed
- 1 Bay leaf
- 1/2 cup Frozen peas
- 1/2 cup Frozen corn
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
Instructions
- 1
Prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and return them to the hot pot. Add the warmed whole milk, melted unsalted butter, and 1/2 teaspoon of black pepper. Mash until smooth and creamy. Set aside.
⏱️ 25 min - 2
Preheat the oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375°F - 3
Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 8 min - 4
Add the ground beef to the skillet with the vegetables. Break it apart with a spoon and cook until browned, about 8 to 10 minutes. Drain any excess fat from the skillet.
⏱️ 10 min - 5
Sprinkle 2 tablespoons of all-purpose flour over the beef and vegetables, stirring constantly for 1 minute to cook out the raw flour taste. Stir in 1 tablespoon of tomato paste and cook for another minute.
⏱️ 2 min - 6
Gradually pour in 1 1/2 cups of beef broth, stirring constantly to prevent lumps. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1/2 teaspoon of crushed dried rosemary, and 1 bay leaf. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 to 15 minutes, or until the sauce has thickened to a rich gravy consistency, stirring occasionally.
⏱️ 15 min - 7
Stir in 1/2 cup of frozen peas and 1/2 cup of frozen corn. Season the filling with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove the bay leaf before assembling.
⏱️ 2 min - 8
Assemble the pie: Pour the hot meat and vegetable filling evenly into a 9x13 inch baking dish. Carefully spoon the mashed potato topping over the filling, spreading it evenly to cover the entire surface. You can create decorative ridges with a fork if desired.
⏱️ 5 min - 9
Bake the shepherd's pie in the preheated oven for 25 to 30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown.
⏱️ 30 min•🌡️ 375°F - 10
Remove the pie from the oven and let it rest for 5 to 10 minutes before serving. This allows the filling to set and prevents it from being too runny.
⏱️ 10 min