Shepherd’s Pie
Classic Shepherd's (or Cottage Pie) with ground beef and vegetables is topped with creamy mashed potatoes and cheese.
Servings 6 servings
Ingredients
- 2 pounds potatoes
- 6 tablespoons butter divided
- 1 onion chopped
- 1 ¼ pounds ground beef
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen green peas
- 1 teaspoon Worcestershire sauce
- ½ teaspoon thyme
- Salt and pepper to taste
- ½ cup beef broth
- ¼ cup milk or half-and-half optional
- 1 cup sharp cheddar cheese grated
Instructions
- Peel the potatoes and cut them into chunks. Boil in salted water until tender (about 20 minutes).2 pounds potatoes
- While the potatoes are cooking, melt 2 tablespoons butter in a large frying pan or cast iron skillet.
- Over medium high heat, saute the onions in the butter until tender and beginning to take on a little brown color. Remove the onions to a plate and hold until later.1 onion
- Add the ground beef to the pan and cook until no pink color remains.1 ¼ pounds ground beef
- Drain the excess fat and return the ground beef to the pan.
- Add the onions back to the pan along with the corn, peas, Worcestershire sauce, thyme, salt and pepper. Stir together and add the beef broth.1 cup fresh or frozen corn kernels, 1 cup fresh or frozen green peas, 1 teaspoon Worcestershire sauce, ½ teaspoon thyme, Salt and pepper to taste, ½ cup beef broth
- Reduce the heat and cook, uncovered, for about 10 minutes adding more beef broth if necessary to keep the mixture just moist.
- Preheat the oven to 400 degrees.
- While the beef mixture is simmering, drain the potatoes and mash with the remaining 4 tablespoons butter, salt and pepper. Add the milk or half-and-half if desired.¼ cup milk or half-and-half
- Place the beef mixture in a baking dish or leave it in the cast iron skillet if you used one. Spread the mashed potatoes on top. Place the skillet or baking dish in the preheated oven and cook for 15-20 minutes.
- Remove from the oven and distribute the grated cheese over the mashed potatoes.1 cup sharp cheddar cheese
- Return the pan to the oven and cook for an additional 10 minutes or until the cheese is melted and beginning to bubble.
- Garnish with chives or parsley.
Notes
- To make in advance: Prepare the mashed potatoes and cook the beef and vegetable mixture. Store them separately in the fridge for up to 2 days. Bring the filling to room temperature and warm the potatoes slightly before assembling and baking the pie.
- To make the entire dish ahead of time: Assemble the pie in a freezer-safe baking dish, wrap well, and freeze for up to three months. Thaw in the refrigerator overnight, then bring to room temperature for 30-40 minutes before baking.
- Store the leftovers covered in the fridge for 2-3 days, or freeze in appropriate containers for 2-3 months.
Nutrition
Serving: 1 | Calories: 590kcal | Carbohydrates: 37g | Protein: 27g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 431mg | Potassium: 1070mg | Fiber: 5g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 42mg | Calcium: 200mg | Iron: 4mg
