Last year I shared an easy, yet very special, Herb Roasted Filet of Beef that is perfect for your holiday menu. But if you’re looking for something a little more affordable and casual, I’ve got you covered with this Simple Shepherd’s Pie!
I’ve always wanted to try making this dish, but for some reason have always been intimidated by it. Ryan (my husband) has asked me to come up with a recipe for a long time now and I’m so glad I did. Because I was pleasantly surprised to find out how easy this dish was to make! And I haven’t even talked about how yummy it is! It’s basically like eating a big serving of home – perfectly warm and comforting.
Hoping you give this recipe a try whether it’s for a special holiday dinner or any other dinner this winter!
Ingredients
For the meat filling:
For the mashed potatoes:
How to make it
Put the cubed potatoes into a large pot and cover with cold water and a few pinches of kosher salt. Bring to a boil, then lower heat to medium and cook until fork tender, about 10 minutes.
While the potatoes cook, heat a large cast iron skillet with the olive oil, over medium high heat. Add the onion, carrot, and garlic. Cook, stirring occasionally for a few minutes. Add the ground beef, breaking it up and cooking until browned. (If you’re not using lean beef, drain most of the fat after the meat is browned). Add the kosher salt and black pepper. Stir to combine.
By now the potatoes are probably tender. Drain the water and set the potatoes aside.
Back to the meat mixture, add the flour and cook, stirring occasionally for a minute. Add the tomato paste, beef stock/broth, Worcestershire sauce, rosemary, thyme, and parsley. Stir well to combine.
Simmer over low heat, stirring occasionally for about 8-10 minutes until the liquid thickens. Add the frozen peas and stir to combine. Turn off the heat.
Preheat your oven to 400 degrees Fahrenheit.
Back to the potatoes: mash with a potato masher or put through a potato ricer. Then add the milk and butter. Mash together until smooth. Add kosher salt and pepper to your liking. Finally fold in the grated cheddar cheese.
Spread the potatoes evenly over the meat, making sure to seal the edges as much as possible to avoid the liquid from bubbling through. You can make a pattern on top of the potatoes by using a fork or the back of a wooden spoon.
Put the cast iron skillet onto a foil lined baking sheet (to catch any spills). Bake until the potatoes start to turn a golden color, about 25-30 minutes. Let cool at least 10 minutes before serving. Bon appetit!
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 Tablespoon tomato paste
- 1 cup beef stock or broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 cup frozen peas
- 2 pounds Russet potatoes (3-4 large pieces), peeled and cubed (1-inch)
- ½ cup milk
- 4 Tablespoons unsalted butter
- 1/2 cup cheddar cheese, grated
- Kosher salt & black pepper, to taste
- Put the cubed potatoes into a large pot and cover with cold water and a few pinches of kosher salt. Bring to a boil, then lower heat to medium and cook until fork tender, about 10 minutes.
- While the potatoes cook, heat a large cast iron skillet with the olive oil, over medium high heat. Add the onion, carrot, and garlic. Cook, stirring occasionally for a few minutes.
- Add the ground beef, breaking it up and cooking until browned. (If you’re not using lean beef, drain most of the fat after the meat is browned). Add the kosher salt and black pepper. Stir to combine.
- By now the potatoes are probably tender. Drain the water and set the potatoes aside.
- Back to the meat mixture, add the flour and cook, stirring occasionally for a minute.
- Add the tomato paste, beef stock/broth, Worcestershire sauce, rosemary, thyme, and parsley. Stir well to combine. Simmer over low heat, stirring occasionally for about 8-10 minutes until the liquid thickens.
- Add the frozen peas and stir to combine. Turn off the heat.
- Preheat your oven to 400 degrees Fahrenheit.
- Back to the potatoes: mash with a potato masher or put through a potato ricer. Then add the milk and butter. Mash together until smooth. Add kosher salt and pepper to your liking. Finally fold in the grated cheddar cheese.
- Spread the potatoes evenly over the meat, making sure to seal the edges as much as possible to avoid the liquid from bubbling through. You can make a pattern on top of the potatoes by using a fork or the back of a wooden spoon.
- Put the cast iron skillet onto a foil lined baking sheet (to catch any spills). Bake until the potatoes start to turn a golden color, about 25-30 minutes. Let cool at least 10 minutes before serving.
