Easy Shepherd’s Pie

Easy Shepherd’s Pie Recipe

Ingredients (Makes 4-6 servings)

2 tablespoons Olive Oil
1 cup Yellow Onion (chopped)
1-pound Lean Ground Beef
2 teaspoons Dried Parsley Leaves
½ teaspoon Dried Rosemary Leaves
1 teaspoon Salt
¾ teaspoon Black Pepper (ground)
1 tablespoon Worcestershire Sauce
2 Garlic Cloves (minced)
2 tablespoons All Purpose Flour
2 tablespoons Tomato Paste
1 cup Beef Broth
1 cup Mixed Peas & Carrots (frozen)
½ cup Corn Kernels (frozen)
2 pounds Russet Potatoes (about 2 large potatoes peeled and cut into 1 inch cubes)
8 tablespoons Unsalted Butter (-1 stick)
⅓ cup Half & Half
½ teaspoon Garlic Powder
¼ cup Parmesan Cheese

Directions

Step 1: Sauté chopped onions in olive oil.

Step 2: Add ground beef.

Step 3: Add dried parsley, dried rosemary, salt, and pepper. Stir and cook the meat mixture until the meat is browned.

Step 3: Add minced garlic and Worcestershire sauce. Cook the garlic mixture for 1 minute.

Step 4: Add flour and tomato paste and cook for 1 minute.

Step 5: Add beef broth, frozen mixed peas and carrots, and frozen corn kernels. Simmer the meat gravy until it is thick.

Step 6: Boil peeled and chopped potatoes until they are soft. Drain the potatoes

Step 7: Add butter, half & half, parmesan cheese, garlic powder, salt, and pepper. Mash the potatoes until smooth.

Step 8: Pour the meat mixture into a casserole dish.

Step 9: Top it with the cheesy mashed potatoes and bake at 350 degrees until the meat is bubbling and the potatoes are golden.

Laurie’s Tip: You may choose to top the pie with potatoes with a piping bag as I did here, or you may just spread the potatoes over the top. With the piping bag, I chose to brown them as I did with a torch. That is optional.