Shepherd's Pie

Shepherd's pie began as a thrifty British and Irish supper of leftover meat tucked under mashed potatoes. Here, seasoned ground beef with peas and carrots bakes beneath a golden potato crust for classic comfort.

Serves 6

Estimate for one serving

• 520 cal
• 28g protein
• 42g carbs
• 27g fat
• 6.8g fiber

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Ingredients

• 1.5 lbs ground beef
• 1 large yellow onion
• 2 medium carrots
• 1 cup frozen peas
• 1/2 cup frozen corn
• 3 garlic cloves
• 1 cup beef broth
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs russet potatoes
• 4 Tbsp unsalted butter
• 1/2 cup whole milk
• 1/2 cup shredded cheddar cheese

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Peel and cut the potatoes into 1-inch chunks. Place in a large pot, cover with cold water, add salt, and bring to a boil.
3. 3While potatoes cook, dice the onion and carrots into small pieces. Mince the garlic.
4. 4In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned (about 6-7 minutes). Drain excess fat if needed.
5. 5Add the diced onion, carrots, and garlic to the beef. Cook for 5 minutes until vegetables begin to soften.
6. 6Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 1 minute.
7. 7Pour in the beef broth and bring to a simmer. Cook for 8-10 minutes until the mixture thickens slightly. Stir in the frozen peas and corn. Remove from heat.
8. 8Drain the boiled potatoes. Return to the pot and mash with butter and milk until smooth and creamy. Season with salt and pepper to taste.
9. 9Transfer the meat and vegetable mixture to a 9x13-inch baking dish and spread evenly.
10. 10Spoon the mashed potatoes over the top and spread to cover completely. Use a fork to create texture on the surface. Sprinkle evenly with shredded cheddar.
11. 11Bake uncovered for 25-30 minutes until the topping is golden and the filling is bubbling the edges.
12. 12Let rest for 5-10 minutes before serving.