How to Make Shepherd’s Pie Like a Pro

Ingredients

• 2 lb Ground Beef (80/20 lean-to-fat ratio)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 2 lb Potatoes (Yukon Gold or Russet, peeled and cubed)
• 2 tbsp Tomato Paste (from a tube)
• 2 tbsp Dan-O’s Original Seasoning (green‑top blend)
• 2 cup Beef Stock (low‑sodium)
• 1 can Canned Beefy Mushroom Soup (approximately 10.5 oz)
• 1 cup Frozen Sweet Peas (thawed)
• 3 tbsp Unsalted Butter (softened)
• 3 Egg Yolks (separated from whites)
• 1 cup Monterey Jack Cheese (shredded)
• 1/4 cup Heavy Whipping Cream (cold)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Vegetables

   Peel and dice the carrots, celery, and onion into small, uniform pieces. Set aside.

   Time: PT5M

2. Brown the Ground Beef

   Heat the large skillet over medium‑high heat. Add the 2 lb ground beef, breaking it up with a wooden spoon, and cook until fully browned, about 5 minutes. Drain excess grease onto paper towels.

   Time: PT5M

3. Cook the Vegetables

   Add the diced carrots, celery, and onion to the skillet with the beef. Sauté for 6 minutes 3 seconds, stirring occasionally, until the vegetables begin to soften.

   Time: PT6M3S

4. Add Flavor Base

   Stir in 2 tbsp tomato paste, 2 tbsp Dan‑O’s Original Seasoning, 2 cups beef stock, and the entire can of beefy mushroom soup. Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken.

   Time: PT10M

5. Boil the Potatoes

   While the filling simmers, place the peeled and cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

6. Make Super‑Creamy Mashed Potatoes

   To the drained potatoes add 3 tbsp softened butter, 3 egg yolks, 1 cup shredded Monterey Jack, and 1/4 cup heavy whipping cream. Mash until smooth and ultra‑creamy.

   Time: PT5M

7. Assemble the Pie

   Spread the beef‑vegetable mixture evenly in the baking dish. Dollop the mashed potatoes on top, spreading with a fork to create a rustic pattern. Sprinkle the thawed sweet peas over the surface.

   Time: PT5M

8. Bake

   Place the assembled dish in a pre‑heated oven and bake at 400°F for 20 minutes, or until the potato topping is golden brown and the filling is bubbling.

   Time: PT20M

   Temperature: 400°F

9. Rest and Serve

   Remove the pie from the oven and let it rest for 5 minutes before serving. This allows the filling to set.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

32 g

Fat

22 g

Fiber

4 g