Sheperds Pie Recipe - Super Easy Dinner Recipe!

Ingredients

• 1.5 lb Ground Beef (80% lean, preferably grass‑fed)
• 2 lb Russet Potatoes (cut into large chunks; keep skins on for flavor)
• 1 cup Carrots (frozen, diced)
• 0.5 cup Celery (diced)
• 1 medium Onion (diced)
• 2 tbsp Tomato Paste (tube or can)
• 2 tbsp All-Purpose Flour (to thicken the gravy)
• 0.25 cup Dry Red Wine (optional, adds acidity)
• 1 cup Beef Stock (low‑sodium)
• 2 tsp Worcestershire Sauce
• 1 tsp Garlic Herb Seasoning (contains garlic, thyme, onion powder)
• 1 cup Frozen Peas
• 2 tbsp Fresh Parsley (chopped)
• 4 tbsp Unsalted Butter (for mashed potatoes; plus extra dabs for topping)
• 0.5 cup Whole Milk (warm)
• 0.25 cup Sour Cream
• 1 large Egg Yolk (adds color and richness)
• 1 cup Sharp White Cheddar (shredded)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Potatoes

   Wash the russet potatoes, cut them into large chunks (about 2‑inch pieces) and place them in a large pot. Cover with cold water and add a pinch of salt.

   Time: PT5M

2. Boil Potatoes

   Bring the pot to a boil over medium‑high heat, then reduce to a simmer and cook until potatoes are fork‑tender, about 15 minutes.

   Time: PT15M

3. Dice Vegetables

   While potatoes cook, dice the onion, celery, and measure out frozen carrots and peas.

   Time: PT5M

4. Brown Ground Beef

   Heat the large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned but not fully cooked through, about 8 minutes. Season with a pinch of salt.

   Time: PT8M

5. Sauté Onion & Celery

   Add the diced onion and celery (and fresh carrots if using) to the skillet. Cook, stirring, until the onion becomes translucent and starts to caramelize, about 5 minutes.

   Time: PT5M

6. Incorporate Tomato Paste

   Stir in the tomato paste and cook for 1 minute to develop flavor.

   Time: PT1M

7. Add Flour for Thickening

   Sprinkle the flour over the meat mixture, stir well, and cook for another minute.

   Time: PT1M

8. Deglaze with Red Wine

   Pour in the dry red wine, stirring to loosen any browned bits. Cook for 1 minute.

   Time: PT1M

9. Build the Gravy

   Add beef stock, Worcestershire sauce, and garlic herb seasoning. Stir, bring to a gentle simmer, then reduce heat to low.

   Time: PT2M

10. Simmer Filling

    Let the mixture simmer uncovered for 20 minutes, stirring occasionally, until thickened.

    Time: PT20M

11. Finish Filling

    Stir in frozen peas and chopped parsley, cook for an additional 5 minutes.

    Time: PT5M

12. Mash Potatoes

    Drain the boiled potatoes and return them to the pot. Add butter, warm milk, sour cream, egg yolk, shredded cheddar, salt and pepper. Mash until smooth and creamy.

    Time: PT10M

13. Assemble the Pie

    Line the casserole dish with parchment paper. Spoon the meat filling into the dish, spreading evenly. Top with the mashed potatoes, smoothing the surface. Dot the top with small pats of butter.

    Time: PT5M

14. Bake

    Place the casserole dish on a baking sheet and bake in a pre‑heated oven at 400°F for 20 minutes, or until the top is golden and the edges are bubbling.

    Time: PT20M

    Temperature: 400°F

15. Rest Before Serving

    Remove from oven and let the shepherd's pie rest for 10 minutes before cutting.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

26 g

Fiber

5 g