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Celina Swartz

Shepherd’s Pie Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Main Course
Ingredients Method

Ingredients
  

For the Potato Topping:

  • 6 Potatoes
  • 1 Stick butter
  • 1/2 cup Milk
  • 1/2 tsp Salt and Pepper

For the Pie Filling:

  • 1lb Ground beef
  • 1 Small onion, diced
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Paprika
  • 2 tbsp Flour
  • 1 tbsp Minced garlic
  • 1 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 12oz Bag of Frozen Vegetables
  • 1 cup Beef broth
  • 1/2 cup shredded cheese

Method
 

How to Make Potatoes:

  1. Peel, wash, and chop potatoes into small pieces. Boil the potatoes until they are fork tender. Drain the water from the potatoes and add butter, milk, and season with salt and pepper. Then mash until smooth.

How to Make the Filling:

  1. Preheat oven to 375˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil then ground beef and diced onion. Breaking up the beef with a spatula and cook until meat is just cooked through and no longer pink.
    Season with garlic powder, onion powder, paprika, salt and pepper.
  2. Sprinkle with 2 Tbsp flour and stir for 1 minute.
    Stir in minced garlic, tomato paste, Worcestershire sauce, beef broth, and frozen vegetables and let cook for about 10 minutes.

How to Assemble Shepherd’s Pie:

  1. Transfer meat and veggie mixture to a deep pie dish or 11×7 or 9×9 casserole dish. Then sprinkle shredded cheese on top.
  2. Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
  3. Place a sheet of foil under the casserole to catch any drips and bake at 375˚F on the center rack for 20-25 minutes or until potatoes start to turn golden. Cool 15 minutes before serving. ENJOY!