Description
Discover the ultimate comfort food with our Ground Beef Shepherd’s Pie recipe. Learn how to make a delicious dish topped with creamy mashed potatoes!
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 cup (240 ml) chopped yellow onion
- 1 lb. (450 g) 90% lean ground beef
- 2 teaspoons (10 ml) dried parsley leaves
- 1 teaspoon (5 ml) dried rosemary leaves
- 1 teaspoon (5 ml) dried thyme leaves
- 1/2 teaspoon (2.5 ml) salt
- 1/2 teaspoon (2.5 ml) ground black pepper
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons (30 ml) all-purpose flour
- 2 tablespoons (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) frozen mixed peas & carrots*
- 1/2 cup (120 ml) frozen corn kernels
- 1 ½ – 2 lb. (680 – 900 g) russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons (120 g) unsalted butter
- 1/3 cup (80 ml) half & half
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) ground black pepper
- 1/4 cup (60 g) grated cheese
Instructions
- Pour the olive oil into a large frying pan and warm it over medium-high heat for about 2 minutes. Toss in the chopped onions and cook for 5 minutes, stirring from time to time.
- Introduce the ground beef to the pan and crumble it with a wooden spoon. Season with parsley, rosemary, thyme, salt, and pepper. Mix thoroughly and cook for 6-8 minutes, stirring occasionally, until the beef is browned.
- Incorporate the Worcestershire sauce and minced garlic into the pan. Stir and cook for an additional minute.
- Mix in the all-purpose flour and tomato paste until fully blended and no clumps of tomato paste remain.
- Pour in the beef broth, along with the frozen peas, carrots, and corn. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for 5 minutes, stirring from time to time.
- Set the beef mixture aside and preheat your oven to 400°F.
- Place the cubed potatoes in a large pot and cover them with water. Bring to a boil, then lower the heat to a simmer. Cook until the potatoes are easily pierced with a fork, about 10-15 minutes.
- Drain the potatoes using a colander, then return them to the warm pot. Allow them to sit for a minute to let any excess moisture evaporate.
- Add the unsalted butter, half & half, garlic powder, salt, and pepper to the potatoes. Mash them and mix until all ingredients are well integrated.
- Stir in the grated cheese with the mashed potatoes until fully combined.
- Transfer the beef mixture to a 9×9 (or 7×11) inch baking dish, spreading it evenly. Layer the mashed potatoes on top, smoothing them into an even layer.
- If the dish is very full, place it on a rimmed baking sheet to catch any overflow. Bake, uncovered, for 25-30 minutes. Allow it to cool for 15 minutes before serving.
Notes
- Consider using ground turkey or chicken for a healthier twist on this dish.
- Enhance the mashed potatoes with roasted garlic or grated Parmesan cheese for added flavor.
- Add diced bell peppers or mushrooms to the beef mixture for extra nutrients and texture.
