Serious Shepherds Pie

October 9, 2017

 

Shepherds pie.  Savory ground beef and gravy loaded with vegetables and topped with light and fluffy mashed potatoes.

 

A classic fall and winter dish to feed your family this season.

 

 

I love meals that you can throw together last minute.  

 

One of my favorites is shepherds pie.  

 

If you stock basic items in your pantry and fridge you probably have everything on hand that you need to make it.  

 

 

This shepherds pie recipe uses ground beef as the meat base.  

 

It's SUPER savory.  Like mouth watering, stuff your face, savory goodness.  Let's be honest, shepherds pie is not a pretty dish in the least, visually it's pretty ho-hum.  But the flavors are going to knock you out.

 

Rosemary is the key herb and you don't want to by stingy with it.  Most people under season their meals, and proper seasoning can make a dish go from good to great.

 

 

As far as the potatoes go, you can add as much or as little butter, cream, cheese, milk or anything else you'd like to add.  OR you can make them dairy free and instead of butter or milk, use some chicken broth, salt and pepper.

 

I keep it lighter and do a splash of milk just to thin the potatoes and then I dab butter on the top when it goes to bake.  One of the best things about this meal is the aromas that fill the house while it's baking, it just smells like warmth, love and happiness.  

 

 

My kids love this shepherds pie, it's always a hit with the whole household and it makes for a yummy next day lunch.  My 3 year old son Colin, almost 4, loves carrots and he'll eat just about anything with carrots.  My daughter is less adventurous when it comes to vegetables, but since the vegetables are enveloped in that delicious meaty/gravy mixture she doesn't mind them.  

 

If your kids have issues with veggies, try adding some cheddar cheese to the potatoes, it may entice them just enough to give it a shot!

 

 

Ingredients:

1 lb ground beef (93%/7% works best)

1 tbsp olive oil

1 yellow onion, diced

1 shallot (entire bulb), diced

5 garlic cloves, minced

3 carrots, peeled and sliced into circles

1 1/2 tsp (heaping) dried rosemary

1/4 tsp dried thyme

2 tbsp flour

1 1/4 c chicken broth

1 tsp Worcestershire sauce 

1 tbsp tomato paste + 1 tsp

1 c corn

1 c peas

1/2 tsp salt

pepper

3 tbsp butter (for top prior to baking)

3 russet potatoes, peeled and cubed

 

(Prep all vegetables prior to starting, it will save you time and confusion and leave you feeling less frazzled)

 

Preheat oven to 375.  Fill a small pot of water and add your cubed potatoes plus a couple pinches of salt, bring this to a boil on the stove.  In a pan heat 1 tbsp olive oil on medium heat. Add the onion, shallot, garlic, carrots, rosemary and thyme.  Saute until vegetables are fork tender.  Use a slotted spoon and set them aside on a plate.  Add the ground beef into the skillet and brown.  No need to drain out any fat, since we used a 7%.  Add the vegetables back into the skillet.

 

The potatoes should be done by now, strain them.  Here's my tip: add them back to the pot, over medium heat, steam them a bit, it releases any excess liquid which will give you nice fluffy potatoes! Transfer to your kitchenaid and beat until smooth, adding liquid/butter after.  Make sure the potatoes aren't too thick, you'll need them to easily spread later.  Let them sit there until you need em'.

 

Back to the pan!  Add 2 tbsp of flour, while your pan is on medium heat.  Stir this really well, for 2 minutes.  Add in your chicken broth (stirring while you pour), Worcestershire, salt, pepper and tomato paste.  Turn heat up to med/high and bring it to a soft boil.  Once your mixture has thickened add in the corn and peas.  Turn heat to low.  Simmer this for 5 minutes.  Taste it, does it need more salt?  Not sure?  Then it probably does.  Turn heat off.

 

Grab the mashed potatoes and add dollops to the top of the mixture, you want to cover it completely, if they seem pretty thick go back and add some of whatever liquid you used to thin (I use milk when I'm being good and 1/2 n 1/2 when I'm feeling indulgent).  Spread a nice even layer and top it with a pat or two or three of butter (totally optional!).

 

Bake it in the oven for 35 minutes.  It should be golden and bubbly when you take it out.  Serve and enjoy!

 

enjoy -

Tara

 

 

 

 

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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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