Classic Shepherds Pie
This homemade Shepherds Pie is filled with seasoned ground beef, peas, carrots, simmered in a delicious gravy and topped with fluffy mashed potatoes.
Servings 8 people
Calories 411kcal
Ingredients
Shepherds Pie
- 1 tablespoon corn oil (or any type of oil you prefer)
- 1 chopped yellow or white onion diced
- 2 large carrots peeled and diced
- 2 celery stalks diced
- 2 tablespoons garlic, minced
- salt and black pepper to taste
- ¼ cup all-purpose flour
- 2 pounds lean ground beef (80% lean)
- ¾ cup hot water
- 1 tablespoon Better than Bouillon beef base
- 2-3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 cup frozen corn
- 3-4 cups mashed potatoes
Instructions
Shepherds Pie
- Prepare the mashed potatoes. Cover and set aside until needed.
- In a large cast iron skillet over medium heat cook the onions, carrots, and celery in the oil. Cook until translucent. Season with salt and black pepper to taste.
- Sprinkle the flour over the vegetables and stir to combine. Cook for about 1 minute.
- Add the ground beef and cook until browned. As the beef browns, stir with a spoon and break the meat into smaller pieces.
- Using a large glass measuring cup, dissolve the Better than Bouillon in the hot water. Stir to combine to create beef stock. Set aside.
- Once the beef is browned add the tomato paste, Worcestershire sauce, and beef stock. Season again with salt and black pepper, if needed.
- Add the peas and corn to the beef mixture. Stir to combine.
- Pour the meat mixture into the bottom of a 9x13-inch oven safe baking dish.
- Spread the mashed potatoes evenly across the top of the meat mixture using the back of a large spoon or a rubber spatula.
- Place the baking dish on a parchment lined half sheet pan to catch any juices that might boil over.
- Cook in a preheated 400 degree F oven for 20-25 minutes, or until the potatoes are golden and the filling bubbling up.
- Let cool for 10 minutes before serving.
Notes
Tips on making Shepherds Pie:
If you prefer, you can spread the ground beef mixture on the bottom of the baking dish. Then just layer the peas and corn over that layer and cover with mashed potatoes.
Meal Prep/Shepherds Pie:
You can divide this Shepherds Pie into two 9-inch pie plates. Cover with plastic wrap and freeze until you need a quick meal.
Going directly from the freezer to the oven. DO NOT preheat the oven! Or you will break the pie plate. Place the frozen Shepherds Pie on a parchment paper lined half sheet pan and into a cold oven. Then turn the oven to 400 degrees F. The glass pie plate will come to temperature as the oven does- so the glass does not break!
Substitute steak sauce for Worcestershire sauce if you don't have it in your pantry!
I used about ½ bag (16-ounce) of frozen peas and corn. You can use whatever type of frozen vegetable you prefer.
Nutrition
Calories: 411kcal | Carbohydrates: 34g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 337mg | Potassium: 838mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2747IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 4mg