Description
This classic shepherd’s pie recipe is the ultimate comfort food. It features savory, seasoned ground beef and veggies in a rich gravy, topped with creamy, fluffy mashed potatoes. It’s the perfect hearty meal for cold, brisk evenings.
Ingredients
Meat & Veggies
- 2 Lbs 80/20 Ground Beef
- 1 Cup Frozen Peas & Carrots
- 1 Cup Frozen Corn
- 1/2 Cup Onions, finely chopped
- 1/4 Cup Ketchup
- 2 Tsps Worcestershire Sauce
- 2 Beef Bouillon Cubes
- 2 Tsps Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp Black Pepper
- 1/4 Tsp Thyme
The Gravy
- 2 Cups Beef Broth
- 3 Tbs All-Purpose Flour
Mashed Potatoes
- 2–1/2 Lbs Russet Potatoes
- 2–1/2 Qts Water
- 1 Large Egg
- 1/2 Cup Milk
- 1/4 Cup Butter
- 1/2 Cup Philadelphia Cream Cheese
- 1/2 Cup Parmesan Cheese
- 2 Tsps Minced Garlic
- 2 Tsps Salt
- 1 Tsp Sugar
- 1/4 Tsp Black Pepper
Instructions
- Peel the potatoes, then dice them into evenly shaped pieces.
- Place them in a pot and rinse them with cool water.
- Drain the water, then place them in a large pot.
- Cover them with 2 qts of cool water.
- Place them over high heat, and cover with a lid, leaving a little crack on the side.
- Boil until tender, about 45 minutes.
- Meanwhile, place a large skillet over medium heat.
- Add the ground beef and cook for 10-12 minutes or until it’s no longer pink.
- Break it up into fine pieces using 2 spatulas as it cooks.
- Meanwhile, chop the onions into small pieces.
- Create the slurry: In a medium bowl, combine the broth and flour, then stir well until smooth.
- Once the ground beef is done, drain the fat.
- Place the ground beef back over medium heat.
- Add the onions, all the seasonings, and bouillon cubes.
- Stir well, and cook for 3 minutes.
- Add the Worcestershire, ketchup, and slurry, then stir well.
- Simmer for 8 minutes.
- Stir in the vegetables, add the meat to a baking dish, and smooth it out.
- Preheat the oven to 350F.
- Drain the potatoes, then place them back into the pot.
- Place the pot over medium heat.
- Add in the milk, butter, cheese, garlic, seasonings, and sugar.
- Mash for 5 minutes.
- Let the potatoes chill for 5 minutes.
- Stir in the egg yolk.
- Add the potatoes to the baking dish over the meat and vegetables and smooth it out.
- Garnish with a little parsley and paprika.
- Place it in the oven and bake for 1 hour.
Notes
- Quality Ingredients: Always reach for fresh, never-frozen ground beef and fresh-from-the-freezer vegetables. Fresh beef ensures the best texture and moisture, while keeping your veggies frozen until the last second prevents them from getting mushy.
- The Best Potato: Go for Russet or Yukon Gold potatoes for the mash. These varieties have the right starch content to give you that light, fluffy texture that holds up perfectly under the beef.
- Level for success: Spread your ground beef and potatoes evenly across the dish. A level surface ensures everything bakes at the same rate and gives you a professional-looking scoop every time.
- The Wait: Let the pie rest for 10–15 minutes after baking. This allows the gravy and topping to set, so you can serve clean, sturdy portions.
