Hearty Shepherd's Pie with Golden Potato Topping
Hearty Shepherd's Pie with Golden Potato Topping
Ingredients
For the Potato Topping
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter, melted
- 1/4 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Savory Filling
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the potatoes: Place the peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 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.
⏱️ 20 min
- 2
While potatoes cook, start the 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 longer pink, about 5-7 minutes. Drain off any excess fat and set the beef aside.
⏱️ 7 min
- 3
Sauté the vegetables: In the same skillet, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min
- 4
Build the sauce: Stir in the tomato paste and cook for 1 minute. Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute. Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Stir in the dried thyme, salt, and black pepper. Bring to a gentle simmer.
⏱️ 5 min
- 5
Combine filling: Return the cooked ground beef to the skillet. Stir in the frozen peas and corn. Continue to simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning as needed.
⏱️ 7 min
- 6
Prepare the potato topping: Drain the cooked potatoes thoroughly. Return them to the hot, empty pot. Add the melted unsalted butter, warm milk, salt, and black pepper. Mash with a potato masher until smooth and creamy. Do not overmix.
⏱️ 5 min
- 7
Assemble the pie: Preheat your oven to 375°F. If your skillet is not oven-safe, transfer the meat filling to a 9x13 inch baking dish. Carefully spoon the mashed potato topping over the meat filling, spreading it evenly to the edges. You can create decorative peaks with a fork for extra crispiness.
⏱️ 5 min•🌡️ 375
- 8
Bake the shepherd's pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown. For extra browning, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 9
Rest and serve: Remove the shepherd's pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and prevents it from being too runny.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Shepherd's Pie with Golden Potato Topping
Ingredients
For the Potato Topping
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter, melted
- 1/4 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Savory Filling
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the potatoes: Place the peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 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.
⏱️ 20 min - 2
While potatoes cook, start the 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 longer pink, about 5-7 minutes. Drain off any excess fat and set the beef aside.
⏱️ 7 min - 3
Sauté the vegetables: In the same skillet, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 11 min - 4
Build the sauce: Stir in the tomato paste and cook for 1 minute. Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute. Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Stir in the dried thyme, salt, and black pepper. Bring to a gentle simmer.
⏱️ 5 min - 5
Combine filling: Return the cooked ground beef to the skillet. Stir in the frozen peas and corn. Continue to simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning as needed.
⏱️ 7 min - 6
Prepare the potato topping: Drain the cooked potatoes thoroughly. Return them to the hot, empty pot. Add the melted unsalted butter, warm milk, salt, and black pepper. Mash with a potato masher until smooth and creamy. Do not overmix.
⏱️ 5 min - 7
Assemble the pie: Preheat your oven to 375°F. If your skillet is not oven-safe, transfer the meat filling to a 9x13 inch baking dish. Carefully spoon the mashed potato topping over the meat filling, spreading it evenly to the edges. You can create decorative peaks with a fork for extra crispiness.
⏱️ 5 min•🌡️ 375 - 8
Bake the shepherd's pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown. For extra browning, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 9
Rest and serve: Remove the shepherd's pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and prevents it from being too runny.
⏱️ 10 min