AuthorKathleen GloverCategoryBeef, Main MealsDifficultyIntermediateShepherd's pie is a traditional dish made from mashed potatoes and ground beef. This is an easy recipe to make, but that doesn't make it any less tasty. This is a great choice for a big family meal, because kids will love it as much as the adults do.
You can modify this recipe in a number of ways, depending on personal tastes (excluding carrots if you're not a fan) and on what occasion you're making this dish for (use one big dish and make all together or make it in 6 smaller oven-proof dishes). Any way you make this, it's sure to be a hit!
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First, place the peeled and quartered potatoes in a medium-sized pot. Cover with at least an inch of cold water. Add a tablespoon of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes.
While the potatoes are boiling, melt 4 tablespoons of the butter in a large pan on medium heat. Add the chopped onions and diced carrots and cook until tender, about 6 to 10 minutes. (The carrots should be cooked with the onions, because they take as long to cook as the onions do. The peas and corn can be added later because they take less time to cook through.)
Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Add the peas and corn and cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. During this time, preheat your oven to 400°F.
When the potatoes are done cooking, meaning a fork can easily pierce them, remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or a potato masher, and season with salt and pepper to taste.
Spread the beef, onions, and vegetables in an even layer in a large baking dish.
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes a bit with a fork so there are peaks that will get nice and brown while baking.
Tip: You can even use a fork to make creative designs in the mashed potatoes!
Place in the 400°F oven and cook until browned and bubbling about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Ingredients
Directions
First, place the peeled and quartered potatoes in a medium-sized pot. Cover with at least an inch of cold water. Add a tablespoon of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes.
While the potatoes are boiling, melt 4 tablespoons of the butter in a large pan on medium heat. Add the chopped onions and diced carrots and cook until tender, about 6 to 10 minutes. (The carrots should be cooked with the onions, because they take as long to cook as the onions do. The peas and corn can be added later because they take less time to cook through.)
Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Add the peas and corn and cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. During this time, preheat your oven to 400°F.
When the potatoes are done cooking, meaning a fork can easily pierce them, remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or a potato masher, and season with salt and pepper to taste.
Spread the beef, onions, and vegetables in an even layer in a large baking dish.
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes a bit with a fork so there are peaks that will get nice and brown while baking.
Tip: You can even use a fork to make creative designs in the mashed potatoes!
Place in the 400°F oven and cook until browned and bubbling about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.