Hearty Shepherd’s Pie
If I am bringing you a meal, it’s most likely going to be this Shepherd’s Pie.
Recipe adapted from The Wholesome Dish.
I also love prepping extra filling and mashed potatoes to freeze for quicker meals!
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my links, at no cost to you.
Hearty shepherd’s pie
Makes 6 Servings | Prep Time: 20 Minutes | Cook Time: 30 Minutes
MEAT FILLING:
• 1 Tbsp ghee, avocado, or olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef or lamb
• 2 tsp parsley
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp salt
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 tbsp worcestershire sauce
• 2 tbsp all-purpose flour (or arrowroot for gluten free)
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots
• 1/2 cup frozen corn kernels
GARLIC PARMESAN MASHED POTATOES:
• 2 lb. red potatoes
• ½ stick salted butter
• 1/3 cup milk or half & half
• 1/2 tsp garlic powder
• salt and pepper to taste (about ½ tsp each)
• 1/4 cup parmesan cheese
NOTE: I love to swap the garlic powder for roasted garlic if I have some on hand. I buy the Costco-sized bags of peeled garlic, pour into a casserole dish, and add about 1 inch of olive oil. Slow roast at 250 F for 2-2.5 hours, stirring every 30 minutes. Allow to cool then pour into a ziplock bag and freeze flat. Break off pieces as you need roasted garlic for recipes.
MAKE THE MEAT FILLING:
• Preheat a large skillet on medium-high heat. Add your oil then the onions. Cook the onions until translucent, about 5 minutes.
• Add the ground beef and break it apart with a wooden spoon. Add the herbs, garlic, Worcestershire sauce, salt, and pepper. Continue cooking until the meat is browned, about 6-8 minutes.
• Add the flour and tomato paste and stir until well incorporated.
• Add the broth and frozen vegetables. Simmer for about 5 minutes to thicken the mixture then set aside.
MAKE THE MASHED POTATOES:
• While the meat filling is cooking, start cooking your potatoes.
• Wash and chop your potatoes into mostly uniform 1-inch size. Note: I like to leave the skins on (they have more nutrients) but if you prefer them peeled, go for it before you chop.
• Place the potatoes in a large pot and cover with water, about 1 inch above the potatoes. Bring the water to a boil and cook until easily pierced with a fork, about 10-15 minutes.
• Carefully drain the liquid and return the potatoes to the pot. Add butter, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese the stir until well combined.
ASSEMBLE THE CASSEROLE:
• Preheat your oven to 400 F
• Pour the meat mixture into a deep baking dish, (9x9 or 7x11) and spread into an even layer. Spoon the mashed potatoes on top of the meat and carefully spread into an even layer.
• As an extra precaution, place your casserole dish on a baking sheet to catch any bubbled-over liquid.
• Bake for 25-30 minutes until the potatoes are lightly golden. Allow to cool for 15 minutes before serving.
• If you assemble this and then refrigerate it, you’ll need to bake it for 30-45 minutes to warm through
SAVE SOME FOR LATER:
• This dish freezes very well! Either assemble a few casseroles in advance or freeze the meat filling and masked potatoes in separate vacuum-sealed bags to assemble later (this is my preferred method).
• Either allow to thaw in the fridge before baking for 30-45 minutes or bake frozen for up to 1 hour.
