Shepherd’s Pie – Shepherd’s Pie is a hearty, classic dish that’s perfect for any occasion. With layers of creamy mashed potatoes and a savory beef and vegetable filling, it’s a meal that’s sure to warm your soul. This recipe is perfect for those who want to make a delicious meal that’s easy to prepare and can feed a crowd.
I remember the first time I made Shepherd’s Pie for my family. My husband, who’s usually picky with his food, took one bite and declared it was the best thing he’s ever tasted. Since then, it has become a staple in our household. We’ve had it on cozy winter nights, during family gatherings, and even as leftovers for lunch. It’s a dish that we all love, and I’m excited to share this recipe with you.
Why This Shepherd’s Pie Recipe Is Worth Trying?
- Layers of creamy mashed potatoes and savory beef and vegetable filling create a satisfying and delicious meal.
- The recipe is easy to follow, making it perfect for novice and experienced cooks alike.
- Using frozen vegetables cuts down on prep time and ensures a balanced and healthy meal.
- The addition of Worcestershire sauce, rosemary, thyme, and bay leaf creates a depth of flavor that will leave you wanting more.
Ingredients:
Mashed Potato Topping:
- 900 grams (2 pounds) potatoes, peeled and cut into big chunks
- 4 tablespoons butter
- 60 grams (1/4 cup) sour cream
- 60 to 120 milliliters (1/4 to 1/2 cup) milk
- salt and pepper, to taste
Filling:
- 450 grams (1 pound) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 280 grams (2 cups) frozen peas, carrots, and corn medley
- 2 tablespoons flour
- 120 milliliters (1/2 cup) beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 bay leaf
Directions:
Preheat your oven to 350°F (175°C).
In a large pot, boil the peeled and chunked potatoes until they are fork-tender. Then, drain the water.
Add butter, sour cream, milk, salt, and pepper to taste. Mash the potatoes with a hand masher or mixer until you reach your preferred mashed potato consistency. Set aside.
In a large skillet, brown the ground beef along with the diced onions and minced garlic. Drain any excess grease.
To the same skillet, add 2 cups of the frozen peas, carrots, and corn medley. Cook for about 5 to 7 minutes, stirring occasionally.
Sprinkle the flour over the meat and veggies and stir to mix.
Add the tomato paste and stir to mix it in.
Pour in the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out.
Remove from heat. Spread the meat mixture in an even layer in a 9×13 dish that has been sprayed with non-stick spray. Be sure to remove the bay leaf before adding the mixture to the dish.
Top the meat with the mashed potatoes, making an even layer of potatoes. You can pipe the potatoes onto the meat or use a spoon and spread the potatoes evenly, then use a fork to make designs and ridges in the potatoes.
Place the dish in the preheated oven and bake for 30 minutes, until brown and bubbly. If the potatoes are not browned enough, you can place the dish under the broiler for a few minutes.
Notes:
- You can use any ground meat instead of beef, such as lamb, turkey, or chicken.
- Feel free to add or substitute vegetables based on your preference. Some great options are green beans, diced bell peppers, or diced zucchini.
- For a healthier version, you can use sweet potatoes instead of regular potatoes for the topping.
- This recipe can be made ahead of time and refrigerated for up to two days before baking. Just be sure to let it come to room temperature before baking, or add extra baking time if it’s still cold from the fridge.
In conclusion, Shepherd’s Pie is a classic dish that is perfect for a cozy and comforting dinner. With a flavorful ground beef filling topped with creamy mashed potatoes, this dish is sure to satisfy any craving for home-cooked goodness. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and can be customized to suit your taste preferences. Give it a try and see why this timeless dish has been a favorite for generations.
FAQs
What can I serve with Shepherd’s Pie?
You can serve it with a side salad or roasted vegetables for a complete meal. Some people also like to serve it with a slice of crusty bread.
Can I freeze Shepherd’s Pie?
Yes! You can freeze it either before or after baking. If freezing before baking, assemble the dish as directed but don’t bake it. Wrap it tightly with foil and freeze for up to three months. When you’re ready to eat it, let it thaw in the fridge overnight and then bake it as directed. If freezing after baking, let it cool completely and then wrap it tightly with foil before freezing. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat in the oven at 350°F for 20-25 minutes, or until heated through.
What can I use instead of beef broth?
You can use vegetable broth, chicken broth, or even water in place of beef broth. Keep in mind that the flavor may be slightly different, but it will still be delicious!
Can I make this recipe dairy-free?
Yes, you can make it dairy-free by substituting the butter, sour cream, and milk in the mashed potato topping with dairy-free alternatives such as vegan butter, vegan sour cream, and almond milk.
Shepherd's Pie
Ingredients
Mashed Potato Topping:
- 900 grams 2 pounds potatoes, peeled and cut into big chunks
- 4 tablespoons butter
- 60 grams 1/4 cup sour cream
- 60 to 120 milliliters 1/4 to 1/2 cup milk
- salt and pepper to taste
Filling:
- 450 grams 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 280 grams 2 cups frozen peas, carrots, and corn medley
- 2 tablespoons flour
- 120 milliliters 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 bay leaf
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil the peeled and chunked potatoes until they are fork-tender. Then, drain the water.
- Add butter, sour cream, milk, salt, and pepper to taste. Mash the potatoes with a hand masher or mixer until you reach your preferred mashed potato consistency. Set aside.
- In a large skillet, brown the ground beef along with the diced onions and minced garlic. Drain any excess grease.
- To the same skillet, add 2 cups of the frozen peas, carrots, and corn medley. Cook for about 5 to 7 minutes, stirring occasionally.
- Sprinkle the flour over the meat and veggies and stir to mix.
- Add the tomato paste and stir to mix it in.
- Pour in the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
- Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out.
- Remove from heat. Spread the meat mixture in an even layer in a 9x13 dish that has been sprayed with non-stick spray. Be sure to remove the bay leaf before adding the mixture to the dish.
- Top the meat with the mashed potatoes, making an even layer of potatoes. You can pipe the potatoes onto the meat or use a spoon and spread the potatoes evenly, then use a fork to make designs and ridges in the potatoes.
- Place the dish in the preheated oven and bake for 30 minutes, until brown and bubbly. If the potatoes are not browned enough, you can place the dish under the broiler for a few minutes.
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