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Shepherd’s Pie

A hearty, comforting Shepherd’s Pie layered with savory ground beef and tender vegetables, topped with smooth garlic mashed potatoes baked to a golden finish.
Calories:
Author: Sandra Myers

Ingredients

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 ½ cups frozen mixed vegetables peas, carrots, corn
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ cup beef broth
  • Salt & pepper to taste
  • 4 large russet potatoes peeled and chopped
  • 4 tablespoons unsalted butter
  • ½ cup milk
  • ½ teaspoon garlic powder
  • Black peppercorns optional, for decorative eyes

Instructions

  • Place the chopped potatoes in a pot of cold salted water, bring to a boil, and cook until fork-tender, about 15 minutes. Drain well.
  • Mash the hot potatoes with butter, milk, garlic powder, salt, and pepper until smooth and creamy. Let cool slightly for piping.
  • Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
  • Add the beef and cook until browned, then stir in tomato paste, Worcestershire sauce, mixed veggies, beef broth, salt, and pepper. Simmer for 5–7 minutes until thickened.
  • Spread the beef mixture evenly in a 9×9-inch baking dish.
  • Spoon the cooled mashed potatoes into a piping bag and pipe tall swirls over the filling. Add two black peppercorns to each swirl for eyes if making ghosts.
  • Bake at 375°F for 20–25 minutes until the potato tops are lightly golden and the filling is bubbly.