Classic Shepherd’s Pie

You know that old nursery rhyme "when the sun hits your eye like this old shepherd's pie?"... Now you know what it was talking about!

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Prep Time: 10 Minutes | Cook Time: 55-60 Minutes | Total Time: 65-70 Minutes (+ 15 Minutes to Rest)

Special Equipment

• Potato peeler

• Potato masher

• Cutting Board

• Large Frying Pan

• Strainer

• One Glass 9"x13" Casserole Dish

• 1 large Baking Sheet

Ingredients (US Standard)

Meat

• 2 tbsp Coconut Oil, or cooking oil of choice

• 1 Medium Onion, chopped (about 1 cup)

• 1lb lean Ground Beef (90% lean is used for nutritional data)

• 1tbsp Minced Garlic

• 2tbsp All Purpose Flour

• 2tbsp Tomato Paste

• 1 cup Low Sodium Beef or Chicken Broth

• (1) 15oz can of Mixed Vegetables (peas, carrots, etc.), drained

• about 1/2 of a 15oz can of Golden or Whole Kernel Corn, drained

• 2tsp Parsley Flakes, dried

• 1tsp Rosemary, dried

• 1tsp Thyme, dried

• 1/2tsp Salt

• 1/2 Black Pepper

• 1tbsp Worcestershire Sauce

Mashed Potato Topping

• 2lb Potatoes, yellow or white

• 4tbsp Unsalted Butter

• 1/2cup Milk

• 1tbsp Minced Garlic

• 1tsp Onion Powder

• 1/2 tsp Salt

• 1tsp Chicken Bouillon

• 1/2tsp Black Pepper

• 1/4cup Sharp Cheddar

Ingredients (Metric)

Meat

• 15mL Coconut Oil, or cooking oil of choice

• 1 Medium Onion, chopped (about 170g)

• 454g lean Ground Beef (90% lean is used for nutritional data)

• 21g Minced Garlic

• 16g All Purpose Flour

• 33g Tomato Paste

• 237mL Low Sodium Beef or Chicken Broth

• (1) 425g can of Mixed Vegetables (peas, carrots, etc), drained

• about 1/2 of a 432g can of Golden or Whole Kernel Corn, drained

• 1g Parsley Flakes, dried

• 1g Rosemary, dried

• 1g Thyme, dried

• 3g Salt

• 1g Black Pepper

• 15mL Worcestershire Sauce

Mashed Potato Topping

• 907g Potatoes, yellow or white

• 56g Unsalted Butter

• 118mL Milk

• 1tbsp Minced Garlic

• 1tsp Onion Powder

• 1/2 tsp Salt

• 1tsp Chicken Bouillon

• 1/2tsp Black Pepper

• 28g Sharp Cheddar

Preparation

1. In a small bowl, add the Parsley, Thyme, Rosemary, Salt, and Pepper. Set aside.
   

2. Measure out the chicken broth and keep it near the small bowl for convenience. Open the canned vegetables and drain.
   

3. Rinse your potatoes under a running tap, then peel them, taking care to be safe. Then place the potatoes on the Cutting Board, and cut each potato into 4 pieces. Place the potatoes in your pot, set aside.
   

4. Now chop your onion, taking care to be safe.

Cook Method - Beef

1. Place a large frying pan on a stovetop set to Medium High. Add the onions and cook for about 5 minutes, until they start to become translucent.
   

2. Add the ground beef to the skillet, breaking it into at least 4 pieces with a spatula. Add the parsley mixture prepared in Step 1. Combine the spices as you continue to break the ground beef apart. Allow it to cook for about 2 minutes, then mix the beef and break it apart more. Repeat for about 8 minutes, or until meat is browned.
   

3. Add the Garlic and Worcestershire Sauce, stirring to combine. Then add the flour and tomato paste. Stir until fully combined.
   

4. Add the entire can of Mixed Vegetables (Carrots and Peas), and about half of the can of Golden Corn. Pour your broth into the mixture, then stir to combine well.
   

5. Bring the mixture to a boil, then reduce heat to Low. Allow it to simmer for about 5 minutes.
   

6. Remove the mixture from the stove, setting it aside.

Cook Method - Mashed Potato Topping

1. Add water to your pot of potatoes until they are fully covered. Then place the potatoes on the stove, set to High.
   

2. Bring the potatoes to a boil, then reduce the heat to Medium. Allow the potatoes to cook for about 10 minutes. You will know the potatoes are ready when you have inserted a fork or knife into one of the pieces, and the potato slides off almost immediately.
   

3. Once cooked, pour the potatoes and water over a strainer, draining as much as possible. Return the potatoes to your pot on the stove. Set to Low.
   

4. Add the Butter, Milk, Salt, Pepper, Onion Powder, and Chicken Bullion.
   

5. Using a potato masher, mash the potatoes while combining the ingredients. Continue until the potatoes become a puree. If they are thick or dry after fully combining the wet ingredients, add 1/4 cup of additional milk and 1/2 additional tbsp of butter.
   

6. Once potatoes are at a puree consistency, add the 1/4 cup of sharp cheddar cheese. Continue combining with the masher until the cheese is melted and well combined, which shouldn't take long at all.

Assembly and Baking

1. Preheat your oven to 400° F ( 204°C).
   

2. In the Glass Casserole Dish, add the Meat Mixture. Use a spoon to spread it in an even layer.
   

3. Using a spoon, add the mashed potatoes to the top. Use a spoon to combine it into an even mixture. Do not combine the potatoes with the meat. The meat is one layer, and the potatoes are a second layer.
   

4. Place the casserole dish on top on your Baking Sheet to avoid spillage. Bake on the top rack of your oven for 25-30 minutes, or until the meat layer starts bubbling.
   

5. Remove and allow to dish to rest for 15 minutes before serving. Leftovers can be stored in a refrigerator for up to a week.

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Nutritional Data (With 90% lean Ground Beef and Whole Milk)

Servings: 6

Serving Size: about 416g

Calories: 458 | Protein: 23 | Carbs: 42 | Sugar: 7 | Fiber: 7 | Fats: 22

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Recipe is derived from "The Best Classic Shepherd's Pie" by The Wholesome Dish. Ingredients of Mashed Potato Topping was changed per personal taste, cooking method was changed for clarity.