Recipe Background
Some foods bring up the best memories. Let Homemade Shepherd's Pie be that food for you, the one that always takes you to a place of comfort and warm conversations. With savory beef and tender vegetables seasoned to perfection and topped with a creamy, fluffy mashed potato halo of goodness, with all the great flavors you treasure, layered in one great spot! This pie is so hard to beat when it comes to satisfying your every comfort food need. Try this Homemade Shepherd's Pie for an easier than you think meal choice, when you just need a little food hug. Start making some new memories today! Everyone will love it!
Some foods bring up the best memories. Let Homemade Shepherd's Pie be that food for you, the one that always takes you to a place of comfort and warm conversations. With savory beef and tender vegetables seasoned to perfection and topped with a creamy, fluffy mashed potato halo of goodness, with all the great flavors you treasure, layered in one great spot! This pie is so hard to beat when it comes to satisfying your every comfort food need. Try this Homemade Shepherd's Pie for an easier than you think meal choice, when you just need a little food hug. Start making some new memories today! Everyone will love it!
Ingredients
- 1 pound ground beef
- 1 1/2 cups yellow onions chopped
- 3/4 cup carrots chopped
- salt to taste
- black pepper to taste
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 2 tablespoons butter plus 3 tablespoons butter, melted, divided
- 2 tablespoons flour
- 1 tablespoon fresh thyme leaves
- 1 clove garlic pressed or minced
- 1 cup beef stock
- 2 pounds Yukon gold potatoes peeled and cut into large cubes
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 cup cheddar cheese grated
Directions
- Grease an 8-inch square baking dish.
- Preheat the oven to 425 degrees F.
- In a large skillet over medium-high heat, add the ground beef and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
- With the skillet over medium-high heat, add the onions, the carrots, the salt, and the pepper to the beef mixture and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
- Add the peas and the corn to the beef mixture and cook, stirring frequently, about 2 minutes.
- Slightly move the beef mixture over to the side of the skillet, add 2 tablespoons of the butter to the empty side, and cook, while stirring, until it is fully melted.
- Add the flour, the thyme leaves, and the garlic to the melted butter and cook, stirring constantly, until the flour is fully combined, about 1 minute.
- Increase the heat to high, add the beef stock to the beef mixture, bring it to a boil, and cook, stirring constantly, until broth thickens into a light sauce, about 1-2 minutes.
- Transfer the beef mixture to the prepared baking dish.
- In a large pot of salted boiling water over high heat, add the cubed potatoes and cook, stirring occasionally, until they are fork-tender, about 5 minutes. Drain the water.
- Transfer the potato cubes in a single layer to a parchment-paper-lined baking sheet to slightly cool and let the steam escape.
- Transfer the potatoes to a large bowl and use a fork or potato masher to mash the potatoes until they are semi-smooth and no chunks remain.
- Add the heavy cream, the milk, the remaining butter, the cheddar cheese, the salt, and the black pepper to the mashed potatoes and mix well to combine.
- Evenly spread the mashed potatoes on the top of the beef mixture.
- Bake the shepherd's pie until the mashed potatoes are golden-brown and crispy on the top, about 20-25 minutes.
- Plate and serve.
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