Classic Shepherd's Pie
A Classic Shepherd's Pie recipe with a mashed potato crust. A delicious ground beef meat pie baked in a classic thick red sauce gravy with vegetable filling and a buttery parmesan cheese mashed potato topping.
Servings 12
Calories 349kcal
Ingredients
- 1½ lb ground beef
- ⅓ cup all-purpose flour
- ¼ cup tomato paste
- 2¼ cup beef stock
- 2 bay leaves
- 6 garlic cloves, minced or 2 tsp galic puree
- ½ tbsp soy sauce
- 1 beef bouillon cube, crumbled
- 1 tsp salt
- ½ tsp ground black pepper
- 16 oz frozen mixed vegetables with peas, carrots, green beans, and corn
Mashed Potato Topping
- 3 lb potatoes I like Idaho yellow potatoes
- 5 tbsp unsalted butter
- ⅓ cup milk or half and half or cream
- 2 tsp Lawry's seasoning
- ¾ tsp salt
- 1 tsp ground black pepper
Topping
- 1 tbsp grated parmesan cheese
- 2 tbsp unsalted butter, melted
- 2 tsp dried parsley flakes
Instructions
- Peel, and cube potatoes. Place in boiling water until soft or place in the Instant Pot using these directions.
- Drain potatoes. Mash with potato masher and mix with butter, lawry's seasoning, salt, pepper, and milk Cover with foil; set aside.
- Brown ground beef in stock pot over medium heat breaking it up as it cooks.
- Stir in flour, garlic and cook for 1 minute. Stir in tomato paste.
- Stir in beef stock, bay leaves, soy sauce, salt, pepper, and crumble a beef bouillon cube.
- Simmer on stovetop for 30 minutes. TIP: The sauce won't condense down anymore once the potatoes are added on top so keep cooking until desired consistency. If it's really liquidy, simply stir in more flour.
- Stir in frozen vegetables. Mixture will thicken release once frozen vegetables thaw.
- Pour into a 9x13 casserole dish. Spread mashed potatoes on top. Gently rake a fork over the potatoes to make the topping look rustic.
- Melt butter and stir in grated parmesan cheese, and parsley. Spread over mashed potatoes.
- Bake at 350°F for 30 minutes. Allow to cool 15 minutes before serving.
Notes
Vegetables: I use frozen carrots, green beans, peas, and corn. This combination is typically sold together in the freezer section. If using raw vegetables, mince the carrots and add them to the pot at the start of browning the meat. Other vegetables can include onions and celery.
Sauce thickness: Try to get the sauce nice and thick. If after simmering, it is still liquidy, stir in additional flour at 1/2 tbsp at a time. NOTE - Sauce will not thicken while baking so however, it is when it goes in the oven, is how you'll be eating it with mashed potatoes. Casserole sauce will set more with refrigeration.
Assemble beforehand: Mashed potatoes and beef mixture can be made in advance. Simply store separate and assemble before baking.
Nutrition
Calories: 349kcal | Carbohydrates: 31g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 647mg | Potassium: 878mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2232IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 3mg