If you are looking for a comforting and hearty meal, classic Beef Shepherd’s Pie is an excellent choice. This filling dinner recipe combines savory beef and vegetables with a creamy potato topping, perfect for a cozy evening.
Key Ingredients & Substitutions:
- Ground Beef: You can use ground lamb or turkey for a different flavor.
- Potatoes: Russet or Yukon Gold potatoes work best for mashing.
- Mixed Vegetables: Use frozen or fresh peas, carrots, and corn.
- Beef Broth: Vegetable broth is a suitable alternative.
- Milk: Any dairy or non-dairy milk will do for the mashed potatoes.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce (optional)
- Salt and black pepper to taste
For the Topping:
- 2 pounds potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- ½ cup milk
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 6
- Calories per serving: Approximately 450-500
- Tools Needed: Large oven-safe dish (9×13 inch or similar), large skillet, large pot, potato masher
Step-by-Step Instructions:
1. Prepare the Potatoes
Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
2. Make the Mashed Potatoes
Drain the cooked potatoes thoroughly. Return them to the pot and add butter and milk. Mash until smooth and creamy, then season with salt and pepper to your liking. Set aside.
3. Brown the Ground Beef
While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess fat.
4. Sauté the Vegetables
Add the chopped onion and diced carrots to the skillet with the beef. Cook for 5-7 minutes, until the vegetables begin to soften. Stir in the dried thyme, rosemary, and tomato paste, cooking for another minute.
5. Simmer the Filling
Pour in the beef broth and Worcestershire sauce (if using). Bring the mixture to a simmer, then reduce heat and let it cook for about 5 minutes, allowing the sauce to thicken slightly. Stir in the frozen peas and corn. Season the filling with salt and black pepper.
6. Assemble the Pie
Preheat your oven to 375°F (190°C). Transfer the beef and vegetable filling to your oven-safe dish, spreading it evenly. Carefully spoon the mashed potato topping over the meat mixture, spreading it to the edges. You can create decorative peaks with a fork.
7. Bake and Serve
Bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling. Let the shepherd’s pie rest for a few minutes before serving. Enjoy your delicious, filling dinner!
Variation Ideas:
- Cheesy Topping: Mix some shredded cheddar or Gruyere cheese into the mashed potatoes before spreading.
- Root Vegetable Mash: Replace some of the potatoes with parsnips or sweet potatoes for a different flavor.
- Mushroom Boost: Add sliced mushrooms to the vegetable mixture for extra earthiness.
Storage Instructions:
Store leftover Shepherd’s Pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either warm individual portions in the microwave or bake the entire dish in the oven at 350°F (175°C) until heated through, about 20-25 minutes.
Frequently Asked Questions (FAQ):
Can you prepare Shepherd’s Pie ahead of time?
Yes, you can assemble the entire pie, cover it, and refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
What kind of potatoes are best for the topping?
Russet or Yukon Gold potatoes are ideal for a fluffy, creamy mash.
Can you freeze Shepherd’s Pie?
Absolutely! Assemble and bake the pie, then let it cool completely. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Why is my mashed potato topping watery?
This often happens if the potatoes aren’t drained thoroughly after boiling. Ensure you drain them well before mashing.
Can you make this recipe without milk?
Yes, you can substitute milk with vegetable broth or even a dairy-free milk alternative for the mashed potatoes.
Is this a gluten-free recipe?
Generally, yes. Ensure your beef broth and Worcestershire sauce are certified gluten-free if you have dietary restrictions.