Good Eats Style Sheperds Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 medium potatoes4 oz cream cheese2 tbsp butterSalt TTPepper TTRosemary 1 TbspThyme 1 TbspGround beef 2 lbscanola oil 2 tbsponion 1 cup choppedcarrots 1 cup choppedgarlic 3 clovestomato paste 2 tbspchicken broth 1 cupWorcestershire sauce 1 tspsalt TTPepper TTrosemary 1 tbspthyme 1 tbsp
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 a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the cream cheese 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 the saucepan. Mash the potatoes and then add the milk, butter, Parmesan, salt, rosemary, thyme and pepper and continue to mash until smooth.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 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, A1 sauce, rosemary, thyme, Cumin, 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 the mixed vegetables to the ground beef mixture and spread evenly into an 11 by 7-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. Top with the shredded cheese. 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.
Serving Size: 12 servings
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 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, A1 sauce, rosemary, thyme, Cumin, 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 the mixed vegetables to the ground beef mixture and spread evenly into an 11 by 7-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. Top with the shredded cheese. 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.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 429.8
- Total Fat: 31.4 g
- Cholesterol: 91.0 mg
- Sodium: 363.8 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.3 g
- Protein: 18.6 g
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