Family's Favorite Shepherd's Pie

A hearty and comforting casserole with a savory ground beef and mixed vegetable filling, topped with fluffy, cheesy mashed potatoes and baked until golden brown. Served with simple roasted green beans.

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $4.08/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• bake
• classic
• comfort food
• kid-friendly
• savory

Ingredients

• 1.5 pound ground beef
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 carrots (medium, diced)
• 2 celeries (diced)
• 2 clove garlic (minced)
• 2 tablespoon all-purpose flour
• 1.5 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1.5 cup frozen peas and carrots mix
• 2 pound Yukon Gold potatoes (peeled, quartered)
• 4 tablespoon butter
• 0.5 cup milk (warm)
• 1 cup shredded cheddar cheese
• 1 pound green beans (trimmed)

Instructions

1. Preheat oven to 375°F (190°C). For the mashed potatoes, place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
2. While potatoes cook, heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
3. Add the diced yellow onion, diced carrots, and diced celery to the skillet. Cook, stirring occasionally, until vegetables are slightly softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Sprinkle the all-purpose flour over the beef and vegetables, stirring to coat. Cook for 1 minute. Gradually stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 3-5 minutes.
5. Stir in the dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the frozen peas and carrots mix and cook for 2-3 minutes until heated through. Pour the filling into a 9x13 inch baking dish if not using an oven-safe skillet.
6. Once the potatoes are drained, return them to the pot. Add the butter, warm milk, and 1/2 teaspoon salt. Mash until smooth and creamy. Stir in 1/2 cup shredded cheddar cheese.
7. Evenly spread the mashed potato topping over the beef and vegetable filling in the baking dish. Sprinkle with the remaining 1/2 cup shredded cheddar cheese.
8. Place the shepherd's pie in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
9. While the pie bakes, toss the trimmed green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking sheet and roast in the oven alongside the shepherd's pie for the last 15-20 minutes, or until tender-crisp.
10. Let the shepherd's pie rest for 5-10 minutes before serving. Serve hot with the roasted green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

• Calories: 610
• Protein: 42.1 g
• Carbohydrates: 44.7 g
• Fat: 30.5 g
• Fiber: 7.3 g
• Sodium: 890 mg
• Saturated Fat: 14.5 g
• Sugar: 7.8 g
• Cholesterol: 120 mg