Shepherd's Pie

If you like lamb, feel free to sub it out or maybe even do a half and half mixture. Either way–this Shepherd’s Pie recipe will be a new family favorite!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 509kcal

Author Katie

Ingredients

1 lb. lean ground beef
1 onion diced
1 clove garlic minced
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried parsley
½ teaspoon dried thyme
1 teaspoon salt
⅛ teaspoon black pepper
1 tablespoon cornstarch
1 cup beef broth
2 cups frozen carrots and peas mix
1 cup frozen corn
4 cups of cooked mashed potatoes
1 cup shredded cheddar cheese

Instructions

Preheat the broiler on high.
Heat a skillet on high heat. Add the ground beef and cook for 3 minutes, breaking it up until its cooked. Reduce to medium and add the diced onion and garlic. Cook for 1 minute then add in the tomato paste, worchestershire sauce, dried parsley, dried thyme, salt and pepper. Mix together and then sprinkle cornstarch on top of beef mixture. Mix in the beef broth and add in the frozen carrots, peas, and corn. Mix well, reduce heat to medium-low and cook with the lid on for 5 minutes.
While beef mixture is cooking place cooked mashed potatoes into a gallon size bag.
Place the beef mixture into an oven safe dish. Cut a slit on the corner of the mashed potato bag and pipe the potatoes on top of the beef mixture. Top with shredded cheese and broil for 2-3 minutes until the top of the potatoes are golden brown and cheese is bubbly.

Notes

Get creative with your potatoes and use a tip on your piping bag to make swirls or stars.

Nutrition