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Shepherds pie
Stroller Envy

Shepherd’s Pie with Ground Beef

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Prep Time 25 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 4 tablespoons unsalted butter divided
  • 1/3 cup whole milk warmed
  • 1 lb ground beef 90% lean
  • 1 medium onion finely diced
  • 2 carrots finely diced
  • 1 celery stalk finely diced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 cup frozen peas
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided

Method
 

  1. Heat oven to 400°F. Cover potatoes with cold water in a saucepan; bring to a boil. Simmer 15–20 minutes until very tender. Drain well; mash with 3 tablespoons butter, warm milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Meanwhile, brown beef, onion, carrots and celery in a large skillet over medium-high heat 10–12 minutes, breaking up beef, until meat reaches 160°F and vegetables soften. Drain excess fat.
  3. Stir tomato paste, flour and thyme into beef 1 minute. Add broth, Worcestershire, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer 5–7 minutes until gravy thickens; stir in peas.
  4. Transfer filling to a 2 1/2-quart baking dish. Top with mash; roughen with a fork and dot with remaining tablespoon butter. Set on a tray; bake 20–25 minutes until ridges are golden and center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 2 1/2-quart baking dish, saucepan, large skillet, potato masher, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
With ground beef, this dish is also known as cottage pie; traditional shepherd’s pie uses lamb.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.