Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings
This Shepherd’s Pie is one of my favorite foods to serve whenever I have guests over! It is a total crowd-pleaser that everyone is going to love! A must-try recipe indeed!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Mashed Potato Topping:
¼ c sour cream
salt and pepper, to taste
4 tbsp butter
¼ to ½ c milk
2 lbs. of potatoes, peeled and cut into big chunks
Filling:
2 tbsp flour
½ c beef broth
1 lb. ground beef
2 cloves garlic, minced
½ tsp thyme
2 c frozen peas, carrots, and corn medley
1 tbsp tomato paste
1 tsp rosemary
1 small onion, diced
1 bay leaf
1 tbsp Worcestershire sauce
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.
Add potatoes into the boiling water, then cook for a few minutes until easily pierced with a fork. Drain and put them into a bowl.
Add salt, pepper, milk, butter, sour cream, and sour cream into the bowl with the potatoes. Mash everything until well incorporated.
Place a large skillet on the stove and turn the heat to medium. Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown.
Add the onions into the skillet, then sauté for a few minutes until soft. Remove any fat that surfaces.
Stir in 2 cups of frozen veggies and flour, then cook for a few minutes. Stir in tomato paste and cook for another minute to remove the raw taste.
Stir in the bay leaf, rosemary, broth, Worcestershire sauce, and thyme. Simmer the mixture for a few minutes.
Turn the heat down to low and cook for another 10 minutes. Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Throw out the bay leaves.
Add the mashed potatoes over the meat mixture and spread it evenly. Bake for half an hour.
Remove the pie from the oven and let it rest for a few minutes before serving.
Serve and enjoy!
Nutrition Facts:
Calories: 261 kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg
Ingredients
- Mashed Potato Topping:
- ¼ c sour cream
- salt and pepper, to taste
- 4 tbsp butter
- ¼ to ½ c milk
- 2 lbs. of potatoes, peeled and cut into big chunks
- Filling:
- 2 tbsp flour
- ½ c beef broth
- 1 lb. ground beef
- 2 cloves garlic, minced
- ½ tsp thyme
- 2 c frozen peas, carrots, and corn medley
- 1 tbsp tomato paste
- 1 tsp rosemary
- 1 small onion, diced
- 1 bay leaf
- 1 tbsp Worcestershire sauce
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a large pot with enough water to submerge the potatoes on the stove and turn the heat to high. Allow the water to boil.
Add potatoes into the boiling water, then cook for a few minutes until easily pierced with a fork. Drain and put them into a bowl.
Add salt, pepper, milk, butter, sour cream, and sour cream into the bowl with the potatoes. Mash everything until well incorporated.
Place a large skillet on the stove and turn the heat to medium. Add the ground beef into the hot skillet, then cook for a few minutes until crumbly and brown.
Add the onions into the skillet, then sauté for a few minutes until soft. Remove any fat that surfaces.
Stir in 2 cups of frozen veggies and flour, then cook for a few minutes. Stir in tomato paste and cook for another minute to remove the raw taste.
Stir in the bay leaf, rosemary, broth, Worcestershire sauce, and thyme. Simmer the mixture for a few minutes.
Turn the heat down to low and cook for another 10 minutes. Transfer the mixture to a 9x13-inch baking dish and spread it evenly. Throw out the bay leaves.
Add the mashed potatoes over the meat mixture and spread it evenly. Bake for half an hour.
Remove the pie from the oven and let it rest for a few minutes before serving.
Serve and enjoy!
