Cozy meals are the best part of the winter months, especially when you make this easy one-pot shepherd pie recipe! Okay, maybe there is a second pot involved for the mashed potatoes, but it's still kind of a single-pot situation.
My Mom used to make us shepherd pie all the time when we were younger. She used to make hers with corn and cheddar cheese; it might not have been authentic, but it was still good!
Making Shepherds Pie
I love how easy this recipe is the make! The perfect post-work dish only requires a handful of ingredients.
I prefer to use my Dutch oven to make this recipe. You can cook, place in the oven, and serve all in one pot! I love it! I currently use a Cuisinart I bought from Homesense for only $80.00! Really a steal, and it's held up so well. One day, I would love to invest in the Le Creuset ones but just not now.
You can alternatively use an oven-safe baking dish and cook everything in a separate pan.
Shepherd's Pie
Equipment
- 1 Large pot
- 1 4qt Shallow Dutch oven with lid
Ingredients
- 2 tablespoon Olive Oil
- 500 grams Extra-Lean Ground Beef
- 1 tablespoon Worscshire Sauce
- 1 tablespoon Dried Thyme
- 2 cups Yellow Onions, diced 2-3 onions
- 4 cloves Garlic, Sliced
- 2 cups Carrots, peeled and Diced 3 Carrots
- 1½ cup Vegetable Stock
Mashed Potato Topping
- 9-10 Yellow Fleshed Potatoes Peeled
- 3 tablespoon Unsalted Butter
- 1 cup Milk
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Salt
- ½ cup Mozzarella grated
Instructions
- Pre-heat oven to 375°F
- In a large pot, bring water to a boil. Add peeled potatoes to the boiling water and remove once fork tender.9-10 Yellow Fleshed Potatoes
- While the potatoes are cooking, heat up the 1 tablespoon of olive oil in the dutch oven on medium heat. Once the oil has heated, add the ground beef.2 tablespoon Olive Oil, 500 grams Extra-Lean Ground Beef
- To the ground beef add thyme, worscshire sauce, and a pinch of salt and pepper. Using a wooden spoon, stir the ingredients together. Once the ground beef has cooked through, remove it from the dutch oven and side aside.1 tablespoon Worscshire Sauce, 1 tablespoon Dried Thyme
- In the same dutch oven, heat up the remaining olive oil on medium heat. Once the oil has heated, add onions with a pinch of salt. Cook down for 2 minutes then add the garlic. Cook until softened, about 5 minutes. Deglaze the pan as needed with a splash of vegetable broth.2 cups Yellow Onions, diced, 4 cloves Garlic, Sliced, 2 tablespoon Olive Oil
- Stir in the chopped carrots to the dutch oven and cook with the onion and garlic for 5 minutes, stirring occasionally.2 cups Carrots, peeled and Diced
- Add 1 cup of broth to the carrot and onion mixture. Cover and turn the heat to low-medium. Allow simmering for 10 minutes.1½ cup Vegetable Stock
- In the meantime, strain fork-tender potatoes and add them back into the same pot they were cooked in. Add butter and using an electric beater or a masher, mash the butter and potatoes together.3 tablespoon Unsalted Butter
- Add milk, salt and pepper to the potatoes. Beat together until fluffy.½ teaspoon Ground Black Pepper, 1 teaspoon Salt, 1 cup Milk
- Add grated cheese and mix in with a wooden spoon. Set aside.½ cup Mozzarella
- Add the cooked ground beef to the dutch oven and combine with the carrots and onion. Add the rest of the vegetable broth. Add salt and pepper to taste.
- Turn off the heat and lightly press down on the ground beef mixture to create a flat surface.
- Begin to scoop the mashed potatoes on top of the beef mixture in the dutch oven. Carefully spread the mashed potatoes over the top.
- Place uncovered into the preheated oven for 25 minutes or until bubbling.
- Remove from oven and allow to sit for 5 minutes.
- Serve in bowls with fresh thyme for garnish.
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