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Best Classic Shepherd's Pie
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Brief Description
A classic baked dish also called Shepards Pie or Cottage Pie in which a rich gravy filled with ground beef and vegetables is topped with cheesy mashed potatoes.
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Main Ingredient
potatoes
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Category: Main Dish
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: jkandsf2d
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Posted On: Mar 20, 2021
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 1 cups - chopped yellow onion
- 1 pounds - lean ground beef or ground lamb
- 2 teaspoons - dried parsley
- 1 teaspoons - dried rosemary
- 1 teaspoons - dried thyme
- 1/2 teaspoons - salt
- 1/2 teaspoons - ground black pepper
- 1 tablespoons - Worcestershire sauce
- 2 cloves - garlic minced
- 2 tablespoons - all-purpose flour
- 2 tablespoons - tomato paste
- 1 cups - beef broth
- 1 cups - frozen mixed peas and carrots
- 1/2 cups - frozen corn kernels
- 1 1/2 pounds - to 2 pounds russet potatoes (about 2 large potatoes) peeled, cut into 1-inch cubes
- 8 tablespoons - unsalted butter (8 Tbsp = 1 stick)
- 1/3 cups - half and half
- 1/2 teaspoons - garlic powder
- 1/2 teaspoons - salt
- 1/4 teaspoons - ground black pepper
- 1/4 cups - parmesan cheese
Directions:
Make the Meat Filling:
Add the oil to a large skillet and place it over medium-high heat for 2 minutes; add onions and cook 5 minutes, stirring occasionally.
Add the ground beef or lamb to the skillet and break it up a bit with a spoon. Add the parsley, rosemary, thyme, salt, and and pepper and stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic, stirring to combine. Cook for 1 minute more. Add the flour and tomato paste, stirring until well incorporated and any clumps of tomato paste have been dissolved.
Add the broth, frozen peas and carrots and frozen corn. Bring the mixture to a boil, then reduce to a simmer. Let simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping:
Place the potatoes in a large pot. Cover the potatoes with water and bring the water to a boil; reduce to a simmer. Cook until potatoes are fork tender, about 10-15 minutes.
Drain the potatoes in a colander, then return potatoes to the hot pot and let the potatoes rest there for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add the parmesan cheese to the potatoes, stirring until well combined.
Assemble the casserole:
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish, spreading it out in an even layer. Spoon the mashed potatoes on top of the meat, carefully spreading into an even layer across the top.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven and make a mess. Bake in preheated oven at 400 degrees F., uncovered, for 25-30 minutes.
Allow to cool for 15 minutes before serving.
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