Description
Discover the ultimate recipe for the best quick and easy Shepherd’s Pie! Learn how to create this classic dish with simple steps and delicious flavors. Perfect for a hearty meal anytime.
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 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 (30 g) grated cheese
Instructions
- Pour the olive oil into a large pan and heat it on medium-high for two minutes. Add the chopped onions. Sauté for five minutes, stirring from time to time.
- Add the ground beef to the pan, breaking it up with a wooden spoon. Sprinkle in the parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Cook for six to eight minutes, until the beef is browned, stirring occasionally.
- Incorporate the Worcestershire sauce and minced garlic. Mix well. Let it cook for one minute.
- Blend in the flour and tomato paste, ensuring they are well mixed and the tomato paste is smooth.
- Pour in the beef broth, and add the frozen peas, carrots, and corn. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for five minutes, stirring now and then.
- Set aside the meat mixture. Preheat the oven to 400°F.
- Place the cubed potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are tender when pierced with a fork, about 10-15 minutes.
- Drain the water from the potatoes using a colander. Return them to the hot pot and let them sit for one minute to allow any remaining moisture to evaporate.
- Add the butter, half & half, garlic powder, salt, and pepper to the potatoes. Mash and stir until everything is well combined.
- Mix in the grated cheese with the potatoes, stirring until fully integrated.
- Transfer the meat mixture into a 9×9 (or 7×11) inch baking dish, spreading it evenly. Layer the mashed potatoes on top, spreading them out smoothly.
- If the dish is very full, place it on a rimmed baking sheet to catch any overflow in the oven. Bake uncovered for 25-30 minutes. Allow to cool for 15 minutes before serving.
Notes
- Use lean ground turkey instead of beef for a healthier dish.
- Add green beans or mushrooms to boost flavor and nutrients.
- Replace ground beef with lentils for a vegetarian option.
