Description
Discover how to make a delicious Shepherd’s Pie dinner with our step-by-step recipe guide. Perfect for a comforting and hearty meal at home.
Ingredients
- 2 tablespoons (30 ml) vegetable 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 stick
- 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 (25 g) grated Parmesan cheese
Instructions
- Pour the vegetable oil into a large frying pan and heat it over medium-high temperature for a couple of minutes. Add the chopped onions and cook for about 5 minutes, stirring every now and then.
- Introduce the ground beef to the pan, breaking it up with a wooden spoon. Sprinkle in the dried parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Let it cook for 6-8 minutes, until the meat is nicely browned, stirring occasionally.
- Mix in the Worcestershire sauce and minced garlic, stirring to blend. Cook for another minute.
- Incorporate the flour and tomato paste, stirring until they are fully combined and any lumps are gone.
- Pour in the beef broth, along with the frozen peas, carrots, and corn. Allow the mixture to come to a boil, then lower the heat to let it simmer. Stir every so often for about 5 minutes.
- Set the meat mixture aside and preheat your oven to 400 degrees F.
- Place the cubed potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are easily pierced with a fork, around 10-15 minutes.
- Drain the potatoes using a colander and return them to the empty pot. Let them sit for a minute to let any excess moisture evaporate.
- Add the butter, half & half, garlic powder, salt, and pepper to the potatoes. Mash and mix until everything is smooth and well integrated.
- Stir in the grated Parmesan cheese until it is thoroughly blended with the mashed potatoes.
- Transfer the meat mixture to a 9×9 (or 7×11) inch baking dish, spreading it out evenly. Dollop the mashed potatoes over the meat and gently spread them out to form an even layer.
- If the dish seems very full, place it on a rimmed baking sheet to catch any spills while baking. Cook uncovered in the oven for 25-30 minutes. Allow it to cool for 15 minutes before serving.
Notes
- For a healthier twist, consider using ground turkey or chicken instead of ground beef.
- Increase the nutritional value by adding diced bell peppers or mushrooms to the dish.
- To save time, opt for instant mashed potatoes rather than making them from scratch.
