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Shepard’s Pie Recipe


Ingredients:
Meat Filling:
  • 2 tablespoons olive oil
  • 1 cup cleaved yellow onion
  • 1 lb. ground beef
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground dark pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves - minced
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen blended peas and carrots*
  • 1/2 cup frozen corn
Potato Topping:
  • 1/2 - 2 lb.  potatoes - around 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter - 1 stick
  • 1/3 cup half and half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground dark pepper
  • 1/4 cup cheddar cheese


Instructions:
Make the Meat Filling.

  1. Add the oil to a large skillet over medium-high heat for 2 minutes. Include the onions. Cook 5 minutes, mixing sporadically.
  2. Include the ground beef to the skillet and break it separated with a wooden spoon. Include the parsley, rosemary, thyme, salt, and pepper. Mix well. Cook for 6-8 minutes, until the meat is brown, stirring occasionally. 
  3. Include the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. 
  4. Add the flour and tomato paste. Mix until combined  and no clusters of tomato paste remain.
  5. Include the stock, frozen peas and carrots, and frozen corn. Heat until boiling and then decrease to simmer. Simmer for 5 minutes, mixing once in a while.
  6. Set meat mixture aside. Preheat oven to 375 degrees F.
Make the potato topping.
  1.  Put the potatoes in large pot. Cover with cold water. Bring to a boil. Once boiling, reduce heat to simmer. Cook until potatoes are fork delicate, 10-15 minutes.
  2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 moment to evaporate express water. 
  3. Add butter,  half and half, garlic powder, salt, and pepper. Mash the potatoes and mix until combined.
  4. Add the cheddar cheese to the potatoes. Mix well. 
  5. Pour the meat blend into a glass 9x9 (or 7x11) . Spread it out into an even layer. Spoon the pureed potatoes over the meat. Spread into an even layer.
  6. On the off chance that the preparing dish looks exceptionally full, place it on a cookie sheet with the goal that the filling doesn't rise over into your oven. Heat uncovered for 25-30 minutes. Cool for 15 minutes before serving.