Shepherd’s Pie

Shepherd’s Pie

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Need a classic comfort food recipe in under an hour? Look no further than this shepherd’s pie recipe filled with mixed vegetables, beef and topped with warm, creamy mashed potatoes.

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Chicago

Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 4 large potatoes, peeled and cubed 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese

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Directions

Preheat an oven for 400 degrees F.
Add potatoes to a large pot of salted boiling water. Cook for about 15 minutes on high heat then drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste and set aside.
Boil a large pot of buttered and salted water. Throw in carrots and cook until tender for about 15 minutes. Drain, mash and set aside.
Preheat oven to 375 F.
Heat oil in a large frying pan and add onion and cook until clear. Add ground beef and cook until well browned. Drain out excess fat, then stir in flour and cook 1 minute. Add Worcestershire sauce and beef broth and bring to a boil. Then reduce heat to medium and simmer for 5 minutes.
Pour in the ground beef in an even layer on the bottom of a 2-quart casserole dish. Then, spread a layer of mashed carrots. Top with the mashed potato mixture. Finish pie with remaining shredded cheese.
Bake for 30 minutes, let cool and serve.


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