Nothing heartier than a delicious Shepherd’s Pie Recipe! Ground beef, gravy and vegetables are cooked together and then topped with extra creamy homemade mashed potatoes before baking and serving.
Servings 6 servings
For the potatoes:
- 2 pounds Idaho potatoes
- salt & pepper to taste
- 1/4 cup butter
- 4 ounces cream cheese
- milk enough to get the consistency you want
For the beef filling:
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 pound ground beef 93/7
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 2 teaspoons Worcestershire sauce
- 2 cups beef stock
- 1 1/2 cups frozen vegetables
Preheat oven to 450 degrees. Peel potatoes and cut into 1-inch dice. Add to small pot and cover with cold water. Add salt generously and bring to boil over high heat. Cook until tender, 10-12 minutes. Drain.
While potatoes are cooking, heat cast iron skillet over medium high heat. Add in oil and saute onion 2-3 minutes. Add ground beef and break apart using a wooden spoon. Season with salt and pepper. Stir in garlic and cook until fragrant, 1 minute.
Sprinkle in flour and stir to incorporate. Cook another minute. Whisk in Worcestershire sauce and beef stock. Continue to cook until gravy thickens, 3 minutes more. Remove pan from heat.
To finish potatoes, add in butter, cream cheese, salt and pepper and enough milk to get the consistency you want. Mash until smooth and spread carefully over beef mixture. Bake 7-8 minutes or until potatoes have lightly browned. Sprinkle with chives (optional) and serve.
Calories: 542kcal | Carbohydrates: 39g | Protein: 21g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 387mg | Potassium: 1138mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2801IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 4mg