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Anne's Family Shepherd's Pie

This hearty family Shepherd's PIe was a favorite memory of our Sunday Night Dinners
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: English
Keyword: Family Dinner, Ground Beef, Ground Lamb, Hearty Meal, Mashed Potatoes, Shepherd's Pie
Servings: 8
Calories: 287kcal
Author: Scott Stewart

Equipment

Ingredients

For the Potatoes:

  • 1½ pounds Potatoes Russet or Golden
  • ¼ cup Half and Half (or substitute cream)
  • 2 oz Unsalted Butter
  • ¾ tsp Kosher Salt
  • ¼ tsp Black Pepper freshly ground
  • 1 Egg Yolk

For the Meat Filling:

  • 2 TBSP Canola Oil
  • 1 cup Onion chopped
  • 2 Carrots peeled and diced small
  • 2 cloves Garlic minced
  • 1½ Pounds Ground Beef
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper freshly ground
  • 2 TBSP All-purpose Flour
  • 2 tsp Tomato Paste
  • 1 cup Chicken Broth
  • 1 tsp Worcestershire Sauce
  • 2 tsp Rosemary leaves freshly chopped
  • 1 tsp Thyme Leaves freshly chopped
  • ½ cup Corn Kernels fresh or frozen
  • ½ cup Petite Peas fresh or frozen

Instructions

Mashed Potatoes

  • Peel the potatoes and cut into ½-inch dice.
  • Place in a medium saucepan and cover with cold water.
  • Set over high heat, cover and bring to a boil.
  • Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and a fork easily goes into the potatoes, approximately 10-15 minutes.
  • Place the half and half and butter into a microwave-safe container, and heat in the microwave until warmed, about 45 seconds.
  • Drain the potatoes in a colander and then return them to the saucepan.
  • Mash the potatoes and then add the half and half, butter, salt, and pepper and continue mashing until smooth. Stir in the egg yolk until well combined.

Meat Filling

  • Preheat the over to 400 degrees F.
  • While the potatoes are cooking, prepare the filling.
  • Place the canola oil into a 12" saute pan and set over medium-high heat.
  • Once the oil is hot, add the onion and carrots and saute until just browned and cooked through, approximately 3-4 minutes.
  • Add the garlic and stir to combine.
  • Add the ground beef, salt, and pepper and cook until browned and cooked through, approximately 3 minutes.
  • Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
  • Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
  • Bring to a boil, reduce the heat to low, cover and simmer slowly 10-12 minutes or until the sauce thickens slightly.

Put It All Together

  • Add the corn and peas to the meat mixture and spread evenly into a 9 X 12-inch glass baking dish.
  • Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
  • Place on a parchment-lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
  • Remove to a cooling rack for at least 15 minutes before serving.

Notes

Scott's mother Anne used ground beef instead of the traditional ground lamb.

Nutrition

Calories: 287kcal