Shepherd's Pie

A classic comfort food featuring a rich ground beef and vegetable base, topped with creamy mashed potatoes and baked to golden perfection.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 8
• Cuisine: American
• Difficulty: Medium
• Cost: $3.13/serving

Dietary

• Gluten-Free
• Nut-Free
• Low-Sugar

Tags

• comfort food
• bake
• savory
• classic
• kid-friendly
• crowd-pleaser
• rich

Ingredients

• 2 pound ground beef (80/20 lean)
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 carrots (medium, diced)
• 2 clove garlic (minced)
• 2 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 cup gluten-free all-purpose flour
• 2 cup chicken broth
• 1 cup frozen peas
• 3 pound russet potato (peeled, quartered)
• 0.5 cup milk
• 0.25 cup unsalted butter
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 375°F. In a large pot, add russet potatoes and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and return to the pot. Mash the potatoes with milk, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and creamy. Set aside.
2. Meanwhile, in a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
3. Add yellow onion and carrots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in minced garlic, tomato paste, dried thyme, and paprika. Cook for 1 minute more, until fragrant.
5. Sprinkle gluten-free all-purpose flour over the beef and vegetable mixture, stirring to coat. Cook for 1 minute. Gradually whisk in chicken broth, bringing the mixture to a simmer. Cook, stirring, until the sauce thickens slightly, about 3-5 minutes.
6. Stir in frozen peas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
7. Evenly spread the mashed potatoes over the beef mixture in the skillet. You can create decorative peaks with a fork if desired.
8. Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly. Let stand for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

• Calories: 548
• Protein: 25.7 g
• Carbohydrates: 44.4 g
• Fat: 29.9 g
• Fiber: 4.4 g
• Sodium: 756 mg
• Saturated Fat: 12.4 g
• Sugar: 5.4 g
• Cholesterol: 93 mg