Description
A hearty shepherd’s pie with ground beef, vegetables, and creamy mashed potatoes.
Ingredients
Scale
- 1 tablespoon oil
- 2 large carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 1 medium onion, finely chopped
- 1½ teaspoons salt
- 2 cloves garlic, finely minced
- ½ teaspoon pepper
- 1 pound lean ground beef
- 1½ cups low-sodium beef broth
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 1 cup frozen corn
- ¼ cup ketchup
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pounds russet or golden potatoes, peeled and cut into ½ pieces (about 6 medium)
- ⅓ cup milk, plus more if desired
- 6 tablespoons salted butter, divided
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon pepper
Instructions
- In a large oven-safe skillet (about 3 quarts or 12″ diameter), heat the oil over medium-high heat. (If you don’t have an oven-safe skillet, simply transfer the beef mixture to a baking dish before topping with the potatoes.)
- Add the carrots, celery, and onion and cook for 8 to 10 minutes, until the onion is softened and the carrots are almost tender. Stir in the salt, garlic, and pepper and cook for 1 minute.
- Add the beef and cook, stirring, until completely browned, about 3 to 4 minutes.
- In a small bowl, whisk together the broth and cornstarch. Add to the skillet and use a wooden spoon to scrape any browned bits off the bottom of the pan.
- Stir in the peas, corn, ketchup, tomato paste, and Worcestershire sauce. Cook for 3 to 4 minutes, until the sauce is slightly thickened and the vegetables are completely tender. Taste and adjust to your preferences. Set aside.
- Place the potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Boil for 10 to 12 minutes, until tender.
- Drain the potatoes. Add the ⅓ cup milk, 4 tablespoons of the butter, salt, parsley, and pepper and mash until smooth. Adjust to your tastes, adding more milk if necessary to reach a smooth consistency.
- Preheat the oven to 375°F.
- Spread the mashed potatoes over the beef mixture in the skillet.
- Melt the remaining 2 tablespoons of butter and brush it over the top of the potatoes.
- Bake for 20 to 25 minutes, until light golden brown and heated through.
Notes
- This recipe can be made in advance and stored in the refrigerator for up to 3 days.
- You can substitute ground turkey for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg