Best Classic Shepherd's Pie Recipe

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Parsley

  Spices, dried

  2 tsp or 1g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Worcestershire sauce

  1 tbsp or 17g

• Garlic

  Raw

  2 cloves, minced or 6g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  1 cup or 248g

• Peas and carrots

  Frozen, unprepared

  1 cup or 140g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Russet potatoes

  Flesh and skin, raw

  1000g

• Butter

  Unsalted

  8 tbsp or 114g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Make the Meat Filling.
2. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
3. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
4. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
5. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
6. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
7. Set the meat mixture aside. Preheat oven to 400 degrees F.
8. Make the potato topping.
9. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
10. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
11. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
12. Add the parmesan cheese to the potatoes. Stir until well combined.
13. Assemble the casserole.
14. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
15. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
16. Recipe by: Amanda Finks (source: https://www.thewholesomedish.com/the-best-classic-shepherds-pie/)