Beef Shepard's Pie

Beef Shepard’s Pie Recipe

Enjoy this delicious recipe Chris made for us on a cold winter evening. It has incredible flavor. Lane is going through quite this picky phase right now and even he ate it. Colt had a second helping of it.

It is worth the extra love this recipe requires. Definitely a meal that requires more than 30 minutes but worth it if your schedule allows.

Ingredients

Potato Topping:

• 1.5- 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes

• 4 TBSP unsalted butter

• 1/3 cup milk

• 1/2 TSP garlic powder

• 1/2 TSP salt

• 1/4 TSP pepper

• 1/4 cup parmesan cheese

Meat Filling:

• 2 TBSP olive oil

• 1 cup chopped yellow onion

• 1 lb of SFB ground beef our ground round

• 2 TSP dried parsley

• 1 TSP dried rosemary

• 1/2 TSP salt

• 1/2 TSP pepper

• 2 TBSP Worcestershire sauce

• 2 garlic cloves -minced

• 2 TBSP flour

• 2 TBSP tomato paste

• 1 cup beef broth

• 1 cup frozen mixed peas & carrots

• 1/2 cup frozen corn kernels

Instructions

Make the potato topping.

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

• Add butter, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

• Add the parmesan cheese to the potatoes. Stir until well combined.

Make the Meat Filling.

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

• Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

• Set the meat mixture aside. Preheat oven to 400 degrees F.

Assemble the casserole.

• Pour the meat mixture into a 9x13 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.