Description
This hearty Shepherd’s Pie features a flavorful filling of lean ground beef, vegetables, and a creamy mashed potato topping.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes (about 7–8 medium potatoes)
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup milk of choice (or as needed)
- 1 tablespoon olive oil
- 1 sweet onion (finely diced)
- 2 sticks celery (finely diced)
- 2 medium carrots (peeled and finely chopped)
- 3–4 cloves garlic (minced)
- 1 pound lean ground beef (used halal)
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- Kosher salt and pepper (to taste)
- 2/3 cup chicken broth
- 2/3 cup tomato passata
- 1 cup frozen peas (no need to thaw)
Instructions
- Start with the mashed potatoes topping. Peel and chop the 3 pounds Yukon Gold potatoes into big chunks. Place them into a large soup pot, covered with water, and stir in 1 tablespoon kosher salt.
- Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- While the potatoes are cooking, make the filling. Heat the 1 tablespoon olive oil in a pan over medium heat. Sauté the 1 sweet onion, 2 sticks celery, 2 medium carrots, and 3-4 cloves garlic for 5 minutes.
- Add the 1 pound lean ground beef and cook, mincing the meat with the wooden spoon.
- Once the meat starts to brown, sprinkle it with the 2 tablespoons cornstarch, 1 teaspoon dried thyme, and season with Kosher salt and pepper. Cook for about 3-5 minutes.
- Add the 2/3 cup chicken broth, 2/3 cup tomato passata, and 1 cup frozen peas. Stir well to combine and simmer the sauce until it begins to thicken, around 5-7 minutes.
- Transfer the sauce to a 13 x 9 oven-safe dish and preheat the oven to 450F.
- To make the mashed potatoes, drain the cooked potatoes and mash with the 2 tablespoons olive oil, 1/2 cup plain Greek yogurt or sour cream, and 1/2 cup milk of choice. Season, if needed.
- Spoon the mashed potatoes over the meat mixture in the dish.
- Bake for 30-35 minutes, or until bubbly. Broil for 2-4 minutes to give a nice charred top.
Notes
- Feel free to customize the vegetables according to your preference.
- This recipe can be made ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg