Description
This Easy Shepherd’s Pie with Cheesy Mashed Potato Topping is a great blend of savory meat and veggies under a creamy potato layer. Perfect for a quick, comforting meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels
- 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high for 2 minutes, then add chopped onion and cook for 5 minutes, stirring occasionally.
- Incorporate ground beef (or lamb) into the skillet, breaking it down with a wooden spoon. Add parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes until browned, stirring occasionally.
- Mix in Worcestershire sauce and minced garlic, cooking for 1 more minute.
- Add flour and tomato paste, stirring until fully blended and smooth.
- Pour in beef broth, mixed peas and carrots, and corn. Bring to a boil then reduce to simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside and preheat the oven to 400 degrees F.
Notes
For a creamier potato topping, feel free to add more half and half.
This dish can easily be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg