Description
A comforting classic Shepherd’s Pie recipe featuring creamy mashed potatoes layered over a savory ground beef and vegetable filling, baked to bubbly perfection with melted cheddar cheese on top. Perfect for family dinners or gatherings, this hearty dish combines tender potatoes, sautéed carrots and onions, peas, and a rich beef gravy, making it a satisfying and crowd-pleasing meal.
Ingredients
Scale
Mashed Potatoes
- 5 pounds potatoes (peeled and chopped into 1 or 2 inch pieces)
- 1/2 cup salted butter (1 stick)
- 1/2 cup sour cream
- 1/3 cup milk (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Meat and Vegetable Filling
- 4 tablespoons salted butter (1/2 stick)
- 1 medium onion (chopped, about 2 cups)
- 4-5 medium carrots (about 1 1/2 to 2 cups, chopped)
- 1 1/2 cups frozen peas
- 1 1/2 pounds ground beef
- 1 1/2 cups beef broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Better Than Bouillon paste
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Topping
- 1 cup shredded cheddar cheese
Instructions
- Prepare Potatoes: Fill a large stock pot with plenty of water, add the peeled and chopped potatoes ensuring they are fully submerged.
- Boil Potatoes: Bring the water to a boil over high heat, cover, then reduce to medium heat and cook for 20-25 minutes until potatoes are fork tender.
- Drain Potatoes: Drain the cooked potatoes and return them to the pot.
- Mash Potatoes: Add 1/2 cup butter to the potatoes and mash with a potato masher or mixer until smooth.
- Season Potatoes: Stir in sour cream, milk, salt, pepper, seasoning salt, garlic powder, and onion powder to taste. Cover and set aside.
- Cook Vegetables: In a large skillet, melt 4 tablespoons butter over medium heat. Add chopped onions and carrots and sauté for about 8 minutes until carrots are tender.
- Cook Ground Beef: Add ground beef to the skillet and cook, crumbling it until no longer pink, about 5-6 minutes. Drain excess fat.
- Add Peas: Stir in the frozen peas and mix well.
- Make Gravy: In a small bowl, combine beef broth and cornstarch, stirring until smooth.
- Combine and Thicken: Pour the broth mixture and Worcestershire sauce into the skillet with meat and vegetables. Cook over high heat for about 5 minutes until the mixture boils and thickens to your desired consistency.
- Season Filling: Season with salt and pepper to taste. Adjust seasonings if needed.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Assemble Pie: Pour the meat mixture into a deep 9×13 inch casserole dish, spreading it evenly.
- Add Potato Layer: Spread the mashed potatoes evenly over the meat mixture.
- Add Cheese Topping: Sprinkle shredded cheddar cheese evenly on top of the mashed potatoes.
- Bake: Bake in preheated oven for about 30 minutes or until bubbly. For faster cooking, bake at 375°F and check at 20 minutes.
- Optional Broil: For a crunchy, browned cheese top, broil on the top rack for about 2 minutes. Watch carefully to prevent burning.
- Serve: Remove from oven and invite family or guests to enjoy this hearty, crowd-pleasing Shepherd’s Pie.
Notes
- Beef broth and Better Than Bouillon paste add rich flavor; if unavailable, substitute with homemade or store-bought beef broth.
- Adjust seasoning salts according to your preference and reduce sodium if needed.
- For creamier mashed potatoes, adjust milk quantity to your desired consistency.
- Use freshly grated cheddar cheese for better melting and flavor.
- Do not walk away during broiling to avoid burning the cheese topping.
- This recipe serves about 8 to 8 large servings, ideal for family meals or gatherings.