Easy and Delicious Shepherd's Pie

After harvesting our potato harvest and deep in the belly of Autumn this dish is the perfect nourishment.

INGREDIENTS

 

Beef Filling

  • 2½ tbsp avocado oil

  • 1½ cups yellow onion (diced)

  • 2 lbs grass-fed organic ground beef (I prefer to use 80/20)

  • 1 tsp seasalt

  • 1½ tsp thyme leaves

  • 1 tsp rosemary leaves

  • 2 tsp parsley flakes

  • 2 tsp ground black pepper

  • 2 tbsp Worcestershire sauce

  • 3 cloves garlic (minced)

  • ¼ cup organic ketchup or tomato paste

  • 2 cups organic beef broth or bone broth

  • 2 cups frozen organic peas

  • 1 cup frozen organic corn kernels

Cheesy Potato Topping

  • 4 large russet potatoes or 8 small / medium russet potatoes (Cubed into ¾-inch squares)

  • 12 tbsp unsalted butter

  • ⅔ cup half & half or sour cream

  • 1 tsp garlic powder

  • ½ tsp ground black pepper

  • 1½ tsp paprika

  • 1/3 cup cheddar cheese (grated)

    INSTRUCTIONS

     

    How To Make The Ground Beef Filling

    • Preheat oven to 400 Degrees and coat a 13×9 baking dish with cooking spray. Then set aside.

    • In a large skillet over medium-high heat add in olive oil. Once the oil is hot add the onions and cook 3-4 minutes, stirring occasionally.

    • Add the ground beef, parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes and break apart the ground beef with meat chopper or spoon. Stir occasionally until meat is completely browned.

    • Add in garlic and cook for an addition 1 minute.

    • Add the Worcestershire sauce, and ketchup to the ground beef mixture. Stir until fully incorporated and cook for 1 minute.

    • Add the beef broth, frozen peas and carrots and frozen corn kernels. Cook until the beef broth begins to boil. Then, reduce heat and let simmer for 4-5 minutes. Stir occasionally.

    • In the prepared baking dish spread out the ground beef filling. Make sure to spread it out into an even layer.

    How To Make The Cheesy Potato Topping

    • Peel and cut potatoes into 3/4 inch cubes. Place the potatoes in a large pot. Cover the potatoes with water and add 1/4 teaspoon of salt. Bring the water to a boil then reduce to a simmer. Cook the potatoes until the can be smashed with a fork. Cook time will be 10-15 minutes.

    • Drain the potatoes.. Using a hand mixer or potato smasher to mash and cream them up.

    • Then, cut the butter stick into 1 tablespoon pieces and spread them evenly on top of the potatoes

    • Next, add the half & half, garlic powder, salt and black pepper and mix until the potatoes are smooth and creamy.

    • Scoop the potatoes on top of the ground beef filling. Carefully spread them into a even layer.

    • Sprinkle the paprika over the potatoes evenly. Then, add the cheddar cheese on top of the potatoes.

    • Place the in the oven and bake at 400 degrees. Place a baking sheet on the shelf under the pie. I have found that this recipe will sometimes boil over and the baking sheet will save your oven. Cook for 25-30 minutes.

    • Then, let cool for 10 minutes before serving and garnish with fresh chopped parsley. Enjoy!

  • ~https://modernmealmakeover.com/

Meat DishesKatharina Kunz