Ingredients
1 1/2 lb. potatoes, peeled
Kosher salt
4 tbsp. melted butter
1/4 c. milk
1/4 c. sour cream
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.Step 2Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.Step 3Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.Step 4Stir in frozen peas and corn and cook until warmed through, 3 minutes more.Step 5Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.Step 6Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.Step 7Garnish with parsley before serving.
Can I make this ahead of time? Yep! You can make the mashed potato topping and the filling up to 2 days in advance. We recommend waiting to assemble until right before baking to help prevent the potatoes from drying out and to keep the layers distinct. Is there a low-carb version? Sure is! Check out our Cauliflower Shepherd’s Pie for a spud-less, lower-carb version. It’s not quite as creamy as this one, but it’s quite an impressive approximation, especially if you blend your cauliflower mixture until light and smooth! Can I use other vegetables? Totally! Try any of your favorite veggie combinations here and add them in with the onions in step 3. Parsnips and pumpkin are wonderful in the wintertime, or peppers and green beans if it’s summer! If they’re quick-cooking and super tender, like spinach, you can wait to fold them in at step 4. What should I serve with Shepherd’s Pie? This filling dish is ideal comfort food all on its own, but also pairs perfectly with simple veggie side dishes or a light and refreshing salad recipe to add a contrasting green crunch to the warming meal. How long do leftovers keep? Kept in an airtight container in the refrigerator, leftovers will keep 3 to 5 days. Large portions can be reheated in a 350° oven for 10 to 15 minutes, or until warm. Made this? Let us know how it went in the comment section below! Editor’s Note: This intro was updated to add more information about the dish on August 22, 2022.
