Shepard’s Pie

Prep time: 15-20 minutes

Cook time: 45-50 minutes

Potato Materials:

  • 2 lbs. russet potatoes, peeled and quartered
  • 4 tbs. unsalted butter
  • 1/4 cup whole milk
  • 1/3 cup sour cream
  • 1/2 tsp. black pepper
  • Salt to taste (need additional salt for boiling the potatoes)

Ground Beef Materials:

  • 1 lb. ground beef
  • 2 tbs. vegetable oil
  • 1 onion diced
  • 2-3 garlic cloves diced
  • 1 cup frozen peas and carrots (or any frozen veggies you prefer)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbs. all-purpose flour
  • 3/4 cup chicken broth
  • Fresh parsley (diced) optional

Process:

  1. In a medium sized pot add in the quartered potatoes. Cover with cold water and add about 1/2 tbs of salt. Bring the potatoes to a boil and cook 15-20 minutes or until potatoes are fully cooked through (pierce the potatoes with a fork and if the fork goes in and potato is soft, they are ready).
  2. Preheat the oven to 400 degrees.
  3. In the meantime grab a skillet with high sides that is also oven safe. Add in the vegetable oil and onions keeping the heat on medium. Cook until onions are golden brown, about 3-4 minutes. Add in garlic and cook for about 60 seconds.
  4. Add in ground beef. Cook until fully cooked through stirring often, about 4-5 minutes.
  5. Add in frozen veggies and cook for about 60 seconds.
  6. Sprinkle in the flower and cook stirring constantly for 60-90 seconds. Add in chicken broth and cook until it is absorbed and the misture thickens.
  7. Season with salt, pepper, thyme, and oregano. Cook for 2-3 minutes and then set aside.
  8. Once the potatoes are ready mash with a potato masher. Add in the butter and mix until fully melted.
  9. Add in sour cream and milk and combine all together. Season with pepper and additional salt if desired (taste before you add more in). Mix well.
  10. Take the potatoes and top your ground beef mixture. Even the mixture into one smooth layer and bake for 25-30 minutes or until the top is slightly golden and the edges become crispy.
  11. Top with fresh parsley (optional) and ENJOY!

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