Shepherd’s Pie

A classic comfort food, this Shepherd’s Pie is filled with ground beef, veggies, and gravy, all topped with creamy mashed potatoes. This is a classic that everyone loves!

Course Main Dish

Cuisine English

Prep Time 20

Cook Time 1

Resting Time 15

Total Time 1 35

Servings servings

Calories 541kcal

Author Deborah Harroun

Ingredients

1 1/2 pounds ground beef
1 tablespoon olive oil
1 medium onion chopped
2 medium carrots chopped
2 cloves garlic minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
2 pounds Yukon gold potatoes peeled and cut into chunks
3 tablespoons melted butter
1/3 cup milk hot
Salt and pepper
1 large egg yolk
1 cup frozen peas

Instructions

Add the ground beef to a large oven proof skillet and cook over medium-high heat, breaking up the beef as it cooks. Once browned and cooked through, remove to a bowl.
1 1/2 pounds ground beef
Add the oil to the hot pan and heat until shimmering. Add the onion and carrot. Season with salt. Cook until the vegetables are tender. Add the garlic and cook an additional 30 seconds.
1 tablespoon olive oil, 1 medium onion, 2 medium carrots, 2 cloves garlic
Stir in the tomato paste and let it cook for a minute or two. Then stir in the flour. Whisk in the broth and the Worcestershire sauce, making sure to scrape up any browned bits from the bottom of the skillet. Mix in the thyme and the reserved ground beef. Bring to a simmer, then reduce the heat, cover the pan, and cook on low for 25 to 30 minutes.
1 tablespoon tomato paste, 2 tablespoons all-purpose flour, 2 cups chicken broth, 2 teaspoons Worcestershire sauce, 1/2 teaspoon dried thyme
Place the potatoes into a large pot, then add enough water to cover them. Bring the water to a boil and let the potatoes cook until fork tender, about 25 minutes.
2 pounds Yukon gold potatoes
Drain the potatoes and return them to the pot. Roughly mash, then add in the melted butter and hot milk. Continue to mash until as smooth as desired. Season to taste with salt and pepper, then stir in the egg yolk.
3 tablespoons melted butter, 1/3 cup milk, Salt and pepper, 1 large egg yolk
Heat the oven to 400ºF.
When the beef mixture is cooked and thickened, stir in the frozen peas. Remove from the heat. With a large spoon, drop spoonfuls of the potatoes over the top of the beef mixture. Spread the potatoes to the edges of the pan, making sure to spread all the way to the sides of the skillet to seal.
1 cup frozen peas
Bake in the oven until the top is golden brown, about 20-25 minutes. Let the shepherd’s pie rest for 10-15 minutes before serving.

Notes

adapted from America's Test Kitchen Family Cookbook

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition