Shepherd’s Pie
Shepherd's Pie
Yield 10
Prep time
25 MinCook time
25 MinTotal time
50 MinWith savoury ground beef, tender vegetables, and a luscious layer of creamy mashed potatoes, shepherd's pie is the ultimate one-dish wonder. Perfect for busy weeknights or cozy weekend dinners,
Ingredients
- For the beef and vegetable layer:
- 2 lbs ground beef
- 1 cup finely chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup butter
- 4 tablespoons all-purpose flour, slightly heaped
- 2 tablespoons dried thyme
- 2 cloves minced garlic
- 2 cups beef or chicken stock
- 1/2 cup dry red wine
- Salt and pepper to taste
- Gravy browning sauce (optional)
- For the mashed potato layer:
- 2 lbs potatoes, peeled and cut into large cubes
- 1/4 cup half and half cream
- 1/2 cup milk
- 2 eggs
- 1/4 cup butter
- 2 cups grated cheddar cheese (optional)
- Salt and pepper to taste
Instructions
- For the beef and vegetable layer:
- Preheat oven to 425 F
- Break up and brown the beef in a large skillet (approximately 5 minutes. Drain excess fat. Add onions and carrot to the skillet. Season with a pinch of salt and pepper, and cook until the vegetables are soft.
- Add the peas and corn, and cook for 2-3 minutes more.
- Add butter to the pan. When butter is melted, stir in the flour, garlic, and thyme. Stir for 1-2 minutes, then add chicken stock and wine. Cook over high heat for a few minutes longer, until the broth begins to thicken.
- If desired, use a few splashes of gravy browning sauce until you are happy with the colour.
- Transfer the beef and vegetable mixture into a 13 x 9 baking dish.
- For the mashed potato layer:
- Boil the potatoes until tender. then use a potato masher or a hand mixer to mash the potatoes.
- Blend in the cream, milk, butter, salt and pepper. Add the eggs and mix well. If using cheese, it can be mixed into the potatoes at this point or saved to spread over the potatoes for the last 5 minutes of baking.
- Spread the potatoes on top of the beef and vegetable mixture.
- Bake for 20-25 minutes until the potato layer is golden brown
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