Now that the weather has been getting colder we've been craving more warm hearty meals. Shepherd's pie is one of those traditional classic dinners that really hits the spot. When I made this the other day I was so pleased because not only did my husband gobble up another portion so did my toddler! That little boy seriously ate up every last bit on his plate and there wasn't even a crumb on the floor!
The kitchen smelled so good as everything was simmering in the skillet! This is a simple recipe to prepare – just make sure you have all your ingredients set up and ready to go before you start cooking.
If you've made any mashed potatoes the day before you could use that as a topping for your shepherd's pie. This recipe is great for when you want to use up leftover potatoes. You could also change it up a bit and add some different veggies to the beef mixture if you like. Chopped carrots would work in this as well.
Another awesome thing about shepherd's pie is that it's quite a frugal meal! The ingredients are usually cheap and you might already have some of them on hand already!
Please try this recipe out and let me know what you think! 🙂 Please find the recipe below.Print
- 1 medium onion, chopped
- 2 lbs ground beef
- 1 garlic clove, minced
- 2 cups beef stock
- 1 beef bullion (reduced salt kind if you can find it)
- 1/2 tsp thyme
- 1 tsp sage
- salt and pepper, to taste
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tsp Worcestershire Sauce
- 2 tbsp flour
- 1/2 of water
For the potato topping:
- 2–3 lbs potatoes, peeled
- 1 tbsp butter
- 1/2 cup milk
- Dash of paprika
- Peel potatoes and boil in a pot until they are cooked through.
- Mash ingredients (except paprika) under “For the potato topping” together and set aside. (Note: I like to whip my potatoes in the stand mixer)
- Preheat the oven to 400°F
- Brown the ground beef in a large skillet and drain any fat that accumulates.
- Add to the skillet along with the beef; onions, thyme, sage and salt and pepper. Cook this on medium low until the onions soften.
- Add the minced garlic and combine.
- Pour in the beef stock and add the beef bullion and Worcestershire Sauce. Combine well and cook at medium.
- In a small bowl combine the flour and reserved water until there are no lumps.
- Bring the contents of the skillet to a boil. Turn down the heat to low and add the flour and water mixture. Stir this together really well.
- Cook beef mixture in the skillet until everything starts to thicken up a little.
- Pour the contents of the skillet into an 8×10 oven safe dish.
- Into the oven safe dish add the peas and corn and mix together. Spread out the mixture of everything evenly in the dish.
- Now spread the potatoes over the beef in the dish. Try to make sure the potatoes are spread evenly.
- Next you can make little ridges on the top of the potatoes using a fork if you like. This will make the top look pretty once it comes out of the oven. Now you can sprinkle some paprika over the potatoes for some color.
- Place the dish into the oven (uncovered) for about 35 min or until the top looks slightly golden.