Shepherd's Pie
A classic shepherd’s pie recipe made with ground beef. Tastes just like my father made, and his grandmother before him.
Ingredients
Potato Layer
- 1 1/2 lbs russet potatoes, peeled and halved
- 1/4 cup milk of choice
- 1/4 cup salted butter
- 1/4 tsp ground black pepper
Meat Filling
- 1 Tbsp canola oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground beef
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried parsley flakes
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Place the potatoes in a medium saucepan, and cover with water. Bring to a boil, and reduce the heat. Allow to simmer until the potatoes are tender, and you can easily pierce them with a knife. Drain and add in the milk, butter and 1/4 teaspoon black pepper. Mash with a masher, or blend with a hand mixer until smooth. Set aside.
- Heat the canola oil in a large saucepan over medium heat. Add in the onion, carrot and garlic until the onions are fragrant and translucent. Add in the ground beef, salt and pepper and cook until no longer pink.
- Sprinkle the flour over the meat, and toss to coat. Add in the chicken broth, Worcestershire sauce and parsley. Bring mixture to a boil until the sauce has thickened. Add in the corn and peas and mix well.
- Preheat the oven to 400°F.
- Pour the meat mixture into a 9×13 baking dish. Top with the mashed potatoes, pressing it down and spreading it with a fork.
- Bake in the preheated oven for 25 minutes.