Easy Shepherd's Pie Recipe
Servings: 6 servings
Calories: 418cal
Shepherd’s Pie is loaded with a rich ground beef mixture simmered in a rich tomato sauce, topped with creamy mashed potatoes and baked in the oven. It’s hearty, satisfying, and totally hits the spot!
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Ingredients
- 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
Mashed Potatoes
- 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.
Mashed Potatoes
- 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.
Assembly
- 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.
Video
Notes
How to store:
Leftover Shepherd's Pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months (I recommend mashing the potatoes with cream if freezing for the best consistency).
To reheat, thaw overnight in the fridge, then warm covered in the oven or in the microwave until heated through.
Nutrition
Calories: 418cal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 1268mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4158IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 4mg