THE BEST EASY SHEPHERD’S PIE RECIPE

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the best easy shepherd’s pie  recipe

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Ingredients

1 pound ground beef

1/2 medium onion chopped (roughly 1/2 cup)

1 garlic clove crushed or minced

3/4 cup tomato paste one 6-ounce can

1/4 cup Worcestershire sauce

1 1/2 cups beef broth

4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed 

(carrots, peas, corn, and green beans)

1 pound white or russet potatoes peeled and cut into about 1 inch chunks

1/4 cup Greek yogurt or sour cream

1/4 cup milk

1 teaspoon kosher salt

1 cup shredded cheddar cheese divided

Instructions

STEP1

Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.

STEP2

Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.

STEP3

Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. 

STEP4

While the potatoes are cooking, heat a skillet over medium heat.

STEP5

Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.

STEP6

Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.

STEP7

While the meat mixture is simmering, drain the potatoes and return to the pot.

STEP8

Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency.

STEP9

Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.

STEP10

Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned.

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THE BEST EASY SHEPHERD’S PIE  RECIPE