Shepherds' Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
FOR THE POTATOES:1 1/2 pounds russet potatoes1/4 cup half and half2 oz unsalted butter3/4 teaspoon kosher salt1/4 teaspoon pepper1 egg yolkFOR THE MEAT FILLING:2 tablespoons canola oil1 cup chopped onion2 carrots, peeled and diced small2 cloves garlic, minced1 1/2 pounds ground beef1 teaspoon kosher salt1/2 teaspoon pepper2 tablespoons all-purpose flour2 teaspoons tomato paste1 cup chicken broth1 tsp worcestershire sauce2 teaspoons rosemary leaves, chopped1 teaspoon thyme leaves, chopped1/2 cup frozen corn kernels1/2 cup frozen English peas1 cup shredded cheddar cheese
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approx. 10 to 15 minutes. Place the half and half and butter into a microwave safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to saucepan. Mash the potatoes and then add half and hald, butter, salt, and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-in saute pan and set over medium high heat. Once oil shimmers, add the onion and carrots and saute just until they begin to take on color, approx. 3 to 4 minutes. Add garlic and stir to combine. Add the beef, salt, and pepper and cook until browned and cooked through, approx. 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 to 12 minutes or until the sauce is thickened slightly. (add cornstarch if needed)
Add the corn and peas to the beef mixture and spread evenly into a 11x7- inch glass baking dish. Top with mashed potatoes and cheese, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on 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.
ENJOY!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user PASSIONATECHEF.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-in saute pan and set over medium high heat. Once oil shimmers, add the onion and carrots and saute just until they begin to take on color, approx. 3 to 4 minutes. Add garlic and stir to combine. Add the beef, salt, and pepper and cook until browned and cooked through, approx. 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 to 12 minutes or until the sauce is thickened slightly. (add cornstarch if needed)
Add the corn and peas to the beef mixture and spread evenly into a 11x7- inch glass baking dish. Top with mashed potatoes and cheese, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on 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.
ENJOY!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user PASSIONATECHEF.
Nutritional Info Amount Per Serving
- Calories: 514.5
- Total Fat: 30.8 g
- Cholesterol: 140.0 mg
- Sodium: 357.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.9 g
- Protein: 31.3 g
Member Reviews