Sunday Shepherd's Pie

Name: Sunday Shepherd's Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (80/20 lean); 1 yellow onion (medium, chopped); 2 carrots (peeled and diced); 2 celeries (diced); 2 clove garlic (minced); 1 cup frozen peas and carrots; 1 teaspoon dried thyme; 1 tablespoon all-purpose flour; 1.5 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 pound russet potatoes (peeled and quartered); 0.25 cup milk; 2 tablespoon butter

A classic comfort food featuring a savory ground beef and vegetable filling topped with creamy, fluffy mashed potatoes, baked until golden and bubbling.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $3.54/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound ground beef (80/20 lean)
1 yellow onion (medium, chopped)
2 carrots (peeled and diced)
2 celeries (diced)
2 clove garlic (minced)
1 cup frozen peas and carrots
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1.5 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 pound russet potatoes (peeled and quartered)
0.25 cup milk
2 tablespoon butter

Instructions

Preheat oven to 375°F (190°C).
For the filling: Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.
Add chopped yellow onion, diced carrots, and diced celery to the skillet. Cook until vegetables begin to soften, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.
Stir in all-purpose flour and dried thyme, cooking for 1 minute. Pour in beef broth and Worcestershire sauce. Bring to a simmer, stirring until the sauce thickens. Stir in frozen peas and carrots. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
For the mashed potato topping: Place quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.
Return drained potatoes to the hot pot. Add milk and butter. Mash until smooth and creamy. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Spread the mashed potato topping evenly over the beef and vegetable filling in the skillet. You can create decorative ridges with a fork.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. Let stand for 5-10 minutes before serving.

Notes

If your skillet isn't oven-safe, transfer the beef filling to an 8x8 inch baking dish before topping with potatoes and baking. This dish freezes well before or after baking.

Nutrition (per serving)

Calories: 620
Protein: 37.8 g
Carbohydrates: 53.2 g
Fat: 30.5 g
Fiber: 8 g
Sodium: 890 mg
Saturated Fat: 14.1 g
Sugar: 5.9 g
Cholesterol: 120 mg