Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins | Servings: 6
Very comforting and an easy dinner idea. For an authentic version, use lamb instead of ground beef.
Ingredients
Meat & vegetables:
1 lb. ground beef
1 tbsp oil
2 onions, finely chopped
2 sticks celery, finely diced
1 clove garlic, chopped
2 medium carrots, finely diced
Gravy/to finish filling:
2 tbsp white flour
½ tsp salt
¼ tsp ground paprika
2 tbsp tomato paste
1 c. beef broth
⅓ c. red wine OR more broth if avoiding alcohol
1 c. frozen peas
1 tsp finely chopped rosemary
1 tbsp finely chopped parsley
½ tsp finely chopped thyme
ground black pepper to taste
Topping:
½ c. shredded cheddar cheese
4 c. mashed potatoes
How to make Homemade Shepherd’s Pie
Step 1: In a large, deep skillet, heat the oil on medium-high heat. Once hot, add the ground meat and cook until browned. Add the chopped veggies and saute until tender.
Step 2: Season the meat and veggies with salt and paprika. Then, sprinkle with flour. Continue to cook for another 2 minutes, stirring occasionally. Add the tomato paste and cook while stirring for another minute until it smells roasted. Add the red wine or broth. Deglaze the pan.
Step 3: Whisk in the broth, herbs, and peas. Let everything simmer for about 4 to 5 minutes.
Step 4: Allow the filling to cool in a 7 x 11-inch baking dish.
Step 5: Prepare your favorite mashed potatoes. In this recipe, you need around 4 c. of mashed potatoes to top the casserole.
Step 6: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 7: Over the cold filling, spread the mashed potatoes. Using a fork, create a criss-cross on top to make it pretty and for crispy edges. On top, sprinkle the cheese.
Step 8: Place in the preheated oven and bake for about 20 minutes or until golden.
Notes:
In place of beef, you can use ground lamb for an authentic version. If using lamb, drain it after browning if you desire less fat.
To make the pie ahead, assemble the pie as instructed but do not bake. Tent the unbaked pie and keep it in the fridge for up to 3 days. When ready to serve, bake for 30 to 40 minutes at 400 degrees F or until the top is golden and the filling is bubbly.
To freeze, prepare the pie as directed but do not bake. Wrap it well using foil, then aluminum foil. Label and store in the freezer for up to 2 months.
When reheating, there is no need to defrost the pie. Simply take off the foil and replace it with aluminum foil. Bake for an hour at 400 degrees F. Uncover and continue baking for 10 minutes more until browned.
For the most intense flavor, make sure to brown the meat and veggies well. Cool the filling completely for easier topping of mashed potatoes and prevent the layers from mixing.
Use your favorite mashed potatoes!
In place of tomato paste, you can use ketchup instead.
Use cornstarch instead of flour for a gluten-free version.
Chopped green beans are a great alternative to peas.
For a low-carb version, use a combination of mashed cauliflower and egg yolk instead of mashed potatoes.
To make this vegetarian, use 2 c. of cooked brown lentils in place of ground beef. Also, replace the beef broth with vegetable broth.
Nutrition Facts:
Serving: 1serving, Calories: 377kcal Carbohydrates: 45g Protein: 24g Saturated Fat: 4g Cholesterol: 56mg Sodium: 562mg Fiber: 5g Sugar: 6g
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