Ground Beef Recipes, Lunch and Dinner Recipe Ideas ·
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Easy Recipe for Shepherds Pie
Make my favorite comfort food…shepherd’s pie aka cottage pie! It’s so flavorful and everyone will love it.
Notes
- Sherperd’s pie is traditionally made with ground lamb. This version made with ground beef is traditionally known as cottage pie. However, in America Shepherd’s pie is used interchangeably with the lamb and beef versions.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 1-2 minutes or until heated through.
- The pie can be frozen for up to three months. Allow it to thaw in the refrigerator before baking or reheating.
- Allow the meat filling to cool for at least 20 minutes before adding the potato topping to ensure the pie maintains its layers and the filling doesn’t burst through the middle of the potato. I have written the recipe instructions to make the potatoes after the meat filling to allow it time to cool.
- The casserole can be assembled ahead of time, covered tightly in foil and stored in the refrigerator for up to two days. Allow the pie to sit at room temperature for 15 minutes before baking. The potatoes will dry out the longer they are stored in the refrigerator. If you want creamy potatoes, I recommend making the meat sauce ahead of time and topping with fresh mashed potatoes.
- Ground lamb, turkey or chicken can be used instead of beef in this recipe.
- The pie can also be baked in a 12 inch oven-safe skillet. Make the meat filling in the skillet, allow it to rest for 20-30 minutes before topping with mashed potatoes and baking.
- I like to place a baking sheet covered in foil on the rack below my pie while baking to catch any spills that may happen.
- If you prefer a crispier potato topping, place the pie under the broiler for a few minutes after it has finished baking.
- You can make this recipe gluten free by replacing the flour with 1 tablespoon of cornstarch. Mix the cornstarch with ¼ cup of the beef broth to make a slurry and add it at the same time as the rest of the beef broth. Do not add dry cornstarch to the pan with the tomato paste as you would the all-purpose flour.
- Ensure your potatoes are uniform in size to ensure they cook evenly.
- Once you drain the potatoes, immediately add them back to the pan over medium heat to release the steam and excess moisture from the potatoes. This will ensure your potatoes are fluffy and creamy.
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Shepherd’s Pie
Course Dinner
Prep Time 20 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 4
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 2 large carrots diced
- 1 pound lean ground beef
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 ½ cups beef broth
- ½ cup frozen peas
- ½ cup frozen corn kernels
- 1 ½ tablespoons Worcestershire sauce
- 1 ½ teaspoons salt divided
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¾ teaspoon ground black pepper divided
- 3 large russet potatoes cut into 1-inch chunks (about 1 ½ pounds)
- 4 tablespoons unsalted butter cut into pats (½ stick)
- 2 ounces cream cheese cut into chunks (¼ cup)
- ¼-⅓ cup half and half or milk
Instructions
Heat the oil in a large skillet over medium-high heat. Add onions and carrots, sauté for 5-7 minutes until vegetables soften.
Add ground beef, cook for 6-8 minutes until no longer pink; drain excess grease.
Add garlic, cook for 1-2 minutes until fragrant.
Add flour and tomato paste, mix until no clumps remain.
Add broth, peas, corn, Worcestershire sauce, 1 teaspoon salt, rosemary, thyme, and ½ teaspoon black pepper. Bring to a boil, reduce heat, and simmer for 5-10 minutes until sauce thickens.
Transfer meat mixture to a 2 ½ quart baking dish and spread into an even layer. Set aside.
Preheat oven to 375 degrees F.
Add potatoes to a saucepan, cover with water, and bring to a boil. Simmer for 10-15 minutes until fork-tender.
Drain potatoes, return to saucepan over medium heat. Mash potatoes, stirring continuously until dry and fluffy.
Add butter and cream cheese, stir until well combined.
Add ¼ cup half and half, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until well combined. Adjust consistency with additional half and half if needed.
Spread potatoes over the beef layer in the baking dish. Smooth with a spoon, use a fork to create texture.
Bake for 25-30 minutes until potatoes are lightly browned and edges are bubbling.
Allow the pie to rest for 10 minutes before serving warm.
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