Dinner · Beef

Shepherd's Pie

Savory beef and vegetables under a mashed-potato crust. Made with beef it is often called cottage pie; use ground lamb for the classic.

⏱ 1 hr 10 min (25 min prep, 45 min cooking) 🍽 Serves 6 · about 1 1/2 cups freezer friendlymake aheadkid friendlyleftovers
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ContainsMilk, Fish, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Potato topping

  • 2½ lb Russet potatoes, peeled and cut in chunks
  • 4 tbsp Butter, salted
  • ½ cup Whole milk
  • ¾ tsp Table salt

  • Filling

  • 1 tbsp Vegetable oil (soybean)
  • 1½ lb Ground beef, 85% lean, or ground lamb
  • 1 Yellow onion, chopped
  • 2 Carrots, diced
  • 2 clove Garlic, minced
  • 2 tbsp Tomato paste
  • 2 tbsp All-purpose flour
  • 1 cup Beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • ½ cup Shredded cheddar (optional)

Make it yourself

Make the butter yourself → Make the beef stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, large oven-safe skillet or 9-by-13-inch dish, potato masher.

  1. Cover the potatoes with cold salted water in a large pot, bring to a boil and cook 15 minutes, until very tender. Drain and mash with the butter, milk and salt.
  2. Meanwhile, heat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium-high heat. Cook the beef, onion and carrots, breaking up the meat, until no pink remains and the beef reaches 160°F, about 8 minutes. Spoon off extra fat. Add the garlic for 1 minute.
  3. Stir in the tomato paste and flour and cook 1 minute. Add the broth, Worcestershire, thyme, salt and pepper and simmer 5 minutes, until thick. Stir in the peas and corn. (Move to a baking dish if your skillet is not oven-safe.)
  4. Spread the mashed potatoes over the filling to the edges and rough up the top with a fork. Sprinkle with cheese if you like.
  5. Bake 20 to 25 minutes, until bubbling at the edges, golden on top and 165°F in the center.

🌡 Safe temperaturesGround beef 160°F; Casseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadAssemble, cool, cover and refrigerate up to 1 day. Bake about 15 minutes longer, until 165°F in the center.
❄️ FreezerFreeze assembled and unbaked, well wrapped, for 2 to 3 months for best quality. Thaw in the fridge before baking.
↺ LeftoversReheat portions covered to 165°F for lunch.
🧒 With kidsKids can help spread and swirl the potatoes.
Dairy-free swapMash the potatoes with olive oil and some of their cooking water; skip the cheese.
Gluten-free swapThicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water instead of flour; check the Worcestershire and broth labels.
Meatless swapUse 2 cans drained lentils and 8 ounces chopped mushrooms instead of beef, with vegetable broth.

Goes well with

🥬 Simple Green Salad

Good to know

Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Ground beef: 80/20, 85/15, 90/10 and up All-purpose vs. bread flour (and friends) Stock vs. broth Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub