Description
Warm and comforting, this Shepherd’s Pie features a golden crust of creamy mashed potatoes atop a savory filling of ground beef and fresh vegetables. A perfect dish for cozy gatherings.
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add the chopped onion and diced carrots to the skillet. Sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in the beef broth and let simmer for about 10 minutes, allowing flavors to meld.
- Mix in the frozen peas just before removing from heat.
- Boil a pot of water and add peeled potatoes. Cook until fork-tender, about 15-20 minutes.
- Drain potatoes and return them to the pot. Mash with butter and milk until smooth. Season with salt and pepper.
- Spread the meat mixture evenly in your prepared baking dish.
- Top with creamy mashed potatoes, smoothing them out to cover completely.
- Bake for approximately 25 minutes or until the top is golden brown.
Nutrition
- Serving Size: 1 slice (approx. 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Substitute ground turkey for a lighter option or mix in different veggies like corn or green beans for added flavor. For extra creamy mashed potatoes, use heavy cream instead of milk.