Sinead’s Favorite Shepherds Pie Recipe!
Ingredients
MEAT FILLING:
2 tbsp olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef (ground lamb & ground turkey works good too)
2 tsp dried parsley leaves
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce
2 garlic cloves -minced
2 tbsp all purpose flour
2 tbsp tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels (I use the frozen bags of peas, carrots & corn too)
POTATO TOPPING:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cheese to taste (Irish cheddar is delish on here!)
Instructions
MAKE THE MEAT FILLING:
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.
Add the ground meat 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.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
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.
Set the meat mixture aside. Preheat oven to 400 degrees F.
MAKE THE POTATO TOPPING:
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.
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.
Add butter, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
ASSEMBLE EVERYTHING:
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.
In between the meat and the potato I add a small layer of Dubliner Irish cheddar, then I sprinkle a little on top of the potatoes too!
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. I like to make a design on the top with a fork, it gives little peaks that get a little crispy.
Bake uncovered for 25-30 minutes at 400° F. (Start preheating the oven after you make the meat mixture )
Cool for 15 minutes before serving.