Easy Shepherd's Pie
A comforting dish combining creamy mashed potatoes with a rich, savory meat filling, perfect for family meals.
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes Peeled and cut into 1-inch dice
- 8 tablespoons salted butter Adds richness and flavor to the mashed potatoes
- ½ cup whole milk Gives the potatoes a creamy texture
- ½ cup grated parmesan cheese Enhances the potato topping
- 1 teaspoon kosher salt Essential for flavor
- 1 teaspoon black pepper Adds warmth
For the Filling
- 2 tablespoons unsalted butter Used for sautéing
- 1 pound lean ground beef Juicy base for the filling
- 1 small sweet onion Diced finely
- 3 cloves garlic Minced
- 1 teaspoon garlic powder Extra layer of flavor
- 1 teaspoon onion powder Amplifies savory aspects
- 1 teaspoon kosher salt For seasoning
- 1 teaspoon black pepper Adds complexity
- 2 tablespoons all-purpose flour Thickens the filling
- 1 cup beef stock Adds moisture and richness
- 2 teaspoons Worcestershire sauce Lends umami flavor
- 12 ounces mixed frozen veggies For nutrients and color
For Garnish
- fresh chopped parsley Optional
Instructions
Preparing the Potatoes
- Preheat your oven to 375°F (190°C).
- In a large pot, add the diced russet potatoes and cover with cold water.
- Bring to a boil and cook for about 15 minutes, or until fork-tender.
- Drain the potatoes and let them sit uncovered for about 10 minutes.
- Mash the potatoes with the salted butter, milk, parmesan, salt, and pepper until smooth.
Making the Filling
- Heat a large skillet over medium heat and melt the unsalted butter.
- Add the ground beef and cook until browned, about 10 minutes.
- Add the diced onion and cook until softened, about 10 minutes.
- Stir in the minced garlic, garlic powder, onion powder, salt, and pepper; cook for 30 seconds.
- Sprinkle flour over the mixture and stir for 1 minute.
- Gradually add beef stock and Worcestershire sauce, stirring to combine.
- Fold in mixed veggies and simmer, then remove from heat.
Assembling and Baking
- Transfer the filling to a baking dish and spread evenly.
- Spoon the mashed potatoes over the filling, smoothing the top.
- Bake for 40-45 minutes, until golden brown.
- Let cool for 15 minutes before serving, garnished with parsley if desired.
Notes
For creamier potatoes, use a hand mixer. Add cheese on top before baking for a cheesy crust. Incorporate leftover veggies for variety.