Shepherds Pie
The ultimate comfort food, Shepherds Pie offers a delightful blend of creamy mashed potatoes, savory ground beef, and rich flavors. Perfect for a cozy winter evening, this easy weeknight dinner is sure to satisfy your cravings. Make it tonight for a heartwarming meal!
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
- Wooden Spoon
- Skillet
- Frying Pan
- Oven
- Peeler
- Cutting Board
- Saucepan
Ingredients
- 3 pounds Potatoes Large russets, peeled and cut into 1-inch cubes.
- 1 teaspoon Salt Essential for flavor enhancement.
- 2 tablespoons Unsalted Butter Adds creaminess to the mash.
- 1 cup Milk or Chicken Stock Use milk for creaminess, stock for flavor.
- 1.5 pounds Ground Beef 80 percent lean for best flavor.
- 1 tablespoon Olive Oil Used for sautéing vegetables.
- 1 large Vidalia Onion Diced for sweetness.
- 1 Carrot Peeled and diced.
- 2 cloves Garlic Minced for flavor.
- 1 teaspoon Salt For seasoning the meat mix.
- 0.5 teaspoon Sweet Paprika For warmth in flavor.
- 0.25 teaspoon Cayenne Adjust to desired heat level.
- 1 scant tablespoon Flour To thicken the mixture.
- 1 tablespoon Tomato Paste Enhances depth of flavor.
- 1.5 cups Beef Broth Adds richness.
- 1.5 cups Sharp Cheddar Cheese For a melty topping.
Instructions
- Step 1: Start by cooking the potatoes: Place the potatoes in a large pot of salted water and bring to a boil over high heat. Turn the flame down to medium-low and simmer the potatoes until tender, about 10 minutes. Drain the potatoes and return them to the pot. Add the butter, salt, and half of the milk. Mash with a fork or potato masher until they are broken down, then stir in the remaining milk until the mixture is very smooth and lump-free.
- Step 2: Next, cook the meat: Preheat the oven to 350 degrees F. In a large oven-proof skillet, sauté the onion and carrots over medium flame until soft, about 5 minutes. Push them to the side and crank the heat to high. Add the beef in the center and break it apart with your spatula. Once the meat is cooked through and thoroughly broken down, mix it together with the vegetables.
- Step 3: Add the garlic, salt, paprika, and cayenne: Continue to sauté on high heat until the meat is very brown, about 5 minutes. Stir in the flour until incorporated. Then add the tomato paste and the broth, scraping up the brown bits from the bottom of the pan.
- Step 4: Assemble the pie: Spoon the potatoes over the meat mixture and spread with your spatula to form an even layer. Sprinkle the cheese over the top and bake in the oven for 20 minutes, until the pie is bubbling and the cheese is melted.
- Step 5: Finish the pie under the broiler until the top is brown and crusty, about 2 minutes. Keep a close eye on it to prevent burning!
Notes
When storing leftovers, keep them in an airtight container in the fridge for up to three days. You can also freeze the pie before baking. Just cover tightly and bake from frozen, adding a few extra minutes to the cooking time.