Shepherd’s Pie

Ingredients

  • 1 lb ground beef, lamb, or turkey
  • 1 onion
  • 2 Tbsp minced or chopped garlic
  • 2 large carrots (optionally add frozen vegetable mix below)
  • 1 – 2 cups frozen peas or mixed vegetables (peas, carrots, corn) in the winter and whatever you might have in-season during summer/fall
  • 2 Tbsp olive oil
  • 2 Tbsp flour
  • 2 Tbsp tomato paste (ketchup is fine in a pinch)
  • 1 cup beef broth
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Italian seasoning
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  • Tabasco or hot sauce if preferred to taste
  • 2 – 3 cups leftover (or fresh) mashed potatoes
  • 1/2 cup grated parmesan (optionally to top)

I like to use a Le Cruset for this since it can be transferred to the oven and skip extra dishes by transferring to a casserole dish for baking. This recipe is a great use for leftover mashed potatoes!

  1. Preheat oven to 350 degrees
  2. Add olive oil to dutch oven (or large skillet) over medium heat and add onions, carrots (if fresh) and garlic cooking for about 5 minutes to soften onions and carrots
  3. Add the ground meat and cook until cooked through
  4. Add in tomato paste, flour, Worcestershire sauce, and seasonings
  5. Stir in beef stock and frozen vegetables at this stage and cook until frozen vegetables are heated through
  6. If it seems thin (if using more frozen vegetables), add some additional flour (maybe just a pinch or two) and stir in to thicken
  7. If using a skillet and casserole, transfer to the casserole dish at this stage
  8. Spread the mashed potatoes over the entire mixture (if leftover, you might microwave for about a minute just to soften and make spreading over the other contents easier)
  9. Top with parmesan cheese (if desired)
  10. Bake uncovered for 20 minutes
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