Shepherd’s Pie
A cozy, savory dish made with seasoned ground meat, mixed with vegetables & topped with creamy mashed potatoes and cheese, then baked until golden & comforting!
Ingredients
Method
- Preheat oven to 350F. Oil/grease 9×13 baking dish.
- Add potatoes to a pot of water, bring to a boil. Cook for about 20-25 minutes until soft (check with a fork), you don't want them mushy, just cooked through. Drain the potatoes & return them to the pot. Mash potatoes & add milk, butter, nutmeg, salt/pepper, set aside.
- In large skillet, heat oil over low-medium heat. Add onions, bay leaf & garlic. Cook until fragrant & onions are translucent. Add the beef/lamb & cook until no linger pink. Pour off standing liquid.
- Push all ingredients to one side of the pan, add tomato paste, flour, Worcestershire sauce & hot water & stir until blended. Then combine with the beef/lamb mixture. Remove from heat, discard the bay leaf.
- Spread beef/lamb mixture in baking dish & layer veggies over top. Spoon mashed potatoes over veggies and spread evenly. Sprinkle with cheddar cheese & bake until heated through, about 45 minutes. Garnish with parsley & Enjoy!
Video
Notes
This recipe is very forgiving! If you like extra veggies use them. If you like more cheese, fine! 🙂 You can make this dish ahead of time and store it in the fridge until you’re ready to bake it. Shepherd’s pie makes wonderful leftovers!
One Response
I made this last night! I have never cooked a bay leaf with onion/meat, but I love the aroma that it gave the meat mixture. I forgot the nutmeg! I am going to make this again, and not forget the nutmeg next time! I saw you make this in your videos, and had to try it.