Why I Love This Recipe
There’s something about a homemade shepherd’s pie that just feels like pure comfort. This healthier version has everything I love about the classic, with a rich and savory beef filling, plenty of veggies, creamy mashed potatoes, and a layer of melty cheddar baked until golden on top. It’s one of those dinners that fills your kitchen with the best smells and always leaves everyone going back for seconds.
Enjoying The Leftovers
This shepherd’s pie might be even better the next day, after all of the flavors have had a chance to come together, so definitely keep the leftovers!
Storing:
Store leftover shepherd’s pie covered or in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and warm in a 350°F oven until hot. Add a sprinkle of fresh cheddar before serving if you’d like an extra cheesy finish.
Shepherd’s Pie
Ingredients
- 1 1/2 lbs ground beef
- 2-3 cups baby carrots chopped
- 1 medium yellow onion finely diced
- 3 tbsp can tomato paste
- 1 lb red or gold baby potatoes
- 1 cup sharp cheddar cheese
- 3/4 cup chicken stock
- 3 tbsp Worcestershire sauce
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp garlic powder
- 2 tbsp butter
- Splash of half and half
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400℉.
- To a large pot, add water, a heavy pinch of salt, and potatoes. Bring the water to a boil and cook for 20-25 minutes until soft. Drain and set aside.
- Meanwhile, preheat a large pan to medium heat, and once hot, add 1 tbsp of oil. Add the carrots and onions and sauté for about 5-7 min until soft.
- Add ground beef and cook for about 7 min until fully brown. Drain out any excess grease before adding in your seasoning.
- Once the grease is drained, add dried rosemary, dried thyme, garlic powder, salt, and pepper. Mix well.
- Add the tomato paste, chicken stock, and Worcestershire sauce to the meat mixture. Mix well and simmer for a few minutes to let the flavors come together.
- Place the drained potatoes back in the pot and add a splash of cream and the butter and smash. Then add salt, pepper, garlic powder, and some dried thyme. Taste it and add more seasoning as necessary.
- Finally, add the meat mixture to a baking dish, followed by the finished potatoes on top and spread evenly. I topped mine with some freshly grated sharp cheddar cheese and some more dried thyme.
- Place in the oven for about 15-20 min until the cheese has melted and starts to look golden brown. Broil for 1-2 minutes at the end. Serve immediately and enjoy!!
cook along with me!
Nutrition Per Serving
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