Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Servings: 8-10
This is a classic Shepherd’s Pie with gravy-soaked beefy goodness, peas, and carrots covered with five pounds of potatoes sliced into tiny pieces! A filling and crazy flavorful pie with an impressive crunchy brown cheese on top.
Ingredients
Mashed potatoes:
1/2 c. 1 stick salted butter
5 lbs potatoes, peeled and chopped into 1 or 2” pieces
1/2 c. sour cream
1/3 c. milk, or to taste
1/4 tsp garlic powder
1/2 tsp seasoning salt
1/4 tsp onion powder
1 tsp salt
1/2 tsp pepper
Beef mixture:
1 & 1/2 lbs ground beef
4 tbsp half stick salted butter
4-5 medium carrots, (about 1 and 1/2 to 2 c.)
1 medium onion, chopped (about 2 c.)
1 & 1/2 c. frozen peas
1 & 1/2 c. beef broth
1 tbsp cornstarch
1 tsp Better Than Bouillon paste
1 & 1/2 tsp Worcestershire sauce
1 c. shredded cheddar cheese
1 & 1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
How to make Classic Shepherd’s Pie
Step 1: Pour in plenty of water in a large stockpot. Drop the chopped potatoes, making sure they are submerged in water. Put the lid on and bring the water to a boil over high heat. Once boiling, adjust the heat to medium and continue boiling for approximately 20 to 25 minutes or until the potatoes are fork-tender. When done, drain the potatoes, then place them back in the pot.
Step 2: To the pot with the potatoes, add half a cup of butter. Using a potato masher or mixer, mash the potatoes until smooth. Then, stir in the sour cream along with the milk, a tsp salt, half tsp pepper, seasoning salt, garlic powder, and onion powder. Replace the lid and set it aside.
Step 3: Melt 4 tbsp butter in a large skillet over medium heat. Once the butter has melted, add the onions and carrots to the skillet. Saute for approximately 8 minutes or until the carrots are tender. Add the ground beef and cook for about 5 to 6 minutes until no longer pink, crumbling the meat as it cooks.
Step 4: To the skillet, add the frozen peas.
Step 5: Whisk the beef broth with the cornstarch in a small bowl until completely mixed. Pour this into the meat along with the Worcestershire sauce.
Step 6: Cook the meat mixture for about 5 minutes over high heat or until boiling and the sauce has thickened. To taste, season with salt and pepper.
Step 7: In the meantime, preheat the oven to 350 degrees F.
Step 8: When the meat mixture is done, pour it into a deep 9 x 13-inch casserole dish. Evenly spread the mashed potatoes over the meat mixture, then sprinkle with cheddar cheese.
Step 9: Place the casserole dish in the preheated oven and bake the meat mixture for about 30 minutes or until bubbly. Shift the casserole on the top rack and broil for approximately 2 minutes for that crunchy brown cheese.
Nutrition Facts:
Serving: 1 g, calories: 485 kcal | carbohydrates: 56 g | protein: 11 g | fat: 25 g | saturated fat: 16 g | polyunsaturated fat: 1 g | monounsaturated fat: 7 g | trans fat: 1 g | cholesterol: 69 mg | sodium: 734 mg | potassium: 1371 mg | fiber: 7 g | sugar: 5 g | vitamin a: 5881 iu | vitamin c: 59 mg | calcium: 183 mg | iron: 3 mg
Ingredients
- Mashed potatoes:
- 1/2 c. 1 stick salted butter
- 5 lbs potatoes, peeled and chopped into 1 or 2” pieces
- 1/2 c. sour cream
- 1/3 c. milk, or to taste
- 1/4 tsp garlic powder
- 1/2 tsp seasoning salt
- 1/4 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- Beef mixture:
- 1 & 1/2 lbs ground beef
- 4 tbsp half stick salted butter
- 4-5 medium carrots, (about 1 and 1/2 to 2 c.)
- 1 medium onion, chopped (about 2 c.)
- 1 & 1/2 c. frozen peas
- 1 & 1/2 c. beef broth
- 1 tbsp cornstarch
- 1 tsp Better Than Bouillon paste
- 1 & 1/2 tsp Worcestershire sauce
- 1 c. shredded cheddar cheese
- 1 & 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
Instructions
How to make Classic Shepherd’s Pie
Step 1: Pour in plenty of water in a large stockpot. Drop the chopped potatoes, making sure they are submerged in water. Put the lid on and bring the water to a boil over high heat. Once boiling, adjust the heat to medium and continue boiling for approximately 20 to 25 minutes or until the potatoes are fork-tender. When done, drain the potatoes, then place them back in the pot.
Step 2: To the pot with the potatoes, add half a cup of butter. Using a potato masher or mixer, mash the potatoes until smooth. Then, stir in the sour cream along with the milk, a tsp salt, half tsp pepper, seasoning salt, garlic powder, and onion powder. Replace the lid and set it aside.
Step 3: Melt 4 tbsp butter in a large skillet over medium heat. Once the butter has melted, add the onions and carrots to the skillet. Saute for approximately 8 minutes or until the carrots are tender. Add the ground beef and cook for about 5 to 6 minutes until no longer pink, crumbling the meat as it cooks.
Step 4: To the skillet, add the frozen peas.
Step 5: Whisk the beef broth with the cornstarch in a small bowl until completely mixed. Pour this into the meat along with the Worcestershire sauce.
Step 6: Cook the meat mixture for about 5 minutes over high heat or until boiling and the sauce has thickened. To taste, season with salt and pepper.
Step 7: In the meantime, preheat the oven to 350 degrees F.
Step 8: When the meat mixture is done, pour it into a deep 9 x 13-inch casserole dish. Evenly spread the mashed potatoes over the meat mixture, then sprinkle with cheddar cheese.
Step 9: Place the casserole dish in the preheated oven and bake the meat mixture for about 30 minutes or until bubbly. Shift the casserole on the top rack and broil for approximately 2 minutes for that crunchy brown cheese.
Notes
Nutrition Facts: Serving: 1 g, calories: 485 kcal | carbohydrates: 56 g | protein: 11 g | fat: 25 g | saturated fat: 16 g | polyunsaturated fat: 1 g | monounsaturated fat: 7 g | trans fat: 1 g | cholesterol: 69 mg | sodium: 734 mg | potassium: 1371 mg | fiber: 7 g | sugar: 5 g | vitamin a: 5881 iu | vitamin c: 59 mg | calcium: 183 mg | iron: 3 mg
