Ingredients (~12 servings)
- 3 Tbsp butter
- 1 1/2 medium onions, chopped
- 1 1/2 lbs lean ground beef or lamb
- 1 tsp Italian seasoning
- 3 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp salt
- 3 cups frozen mixed vegetables
- ~4 lbs Russet potatoes, peeled and cut into quarters
- 3/4 cup heavy cream
- 6 Tbsp butter
- 4 cloves garlic, minced
- 1 tsp salt
- Black pepper to taste
- Fresh parsley for garnish (optional)
Preparing The Potatoes
In a large pot, place the potatoes and add cold water until covered by 2 inches; add a large pinch of salt to the water and bring to a boil over high heat.
Then, turn heat down to medium-high and allow the potatoes to cook for approximately 15-20 minutes or until the knife slides through easily.
You can start cooking the meat filling while the potatoes are cooking — timing will work out so that both parts finish around the same time.
Preparing The Meat Filling
Turn the oven on to preheat to 375F and place the rack in the top third of the oven.
In a large skillet, melt 3 Tbsp butter over medium-high heat, and add in the chopped onions; sauté for five minutes or until soft and translucent.
Next, add in the ground beef.
Use a wooden spoon to break up the beef while it is browning (approximately 8-10 minutes) and continue cooking until it has a dark brown color.
Do not just brown it until it is gray.
Making The Gravy
Next, reduce the skillet’s temperature to medium heat and add in the Italian seasoning, tomato paste, and flour.
Stir for approximately one minute; by stirring, you are cooking off the raw taste of flour, and giving the tomato paste time to cook out.
Stir in the beef broth and Worcestershire sauce, and scrape all of the brown bits from the bottom of the skillet while you are adding the liquids.
After all of the ingredients have been added to the gravy, you will want to add 1 tsp salt; allow the mixture to simmer for one minute, or until it thickens just a little bit.
The Gravy Vegetables
Add the frozen mixed vegetables and allow them to cook for approximately five minutes, stirring frequently.
You will notice moisture being released from the mixed vegetables, but the gravy should still be thick enough to coat the back of a spoon.
Preparing The Mashed Potato Topping
When the potatoes are almost soft, take a small saucepan and mix in 3/4 cup of heavy cream, the 6 Tbsp of butter, minced garlic, and 1 tsp of salt.
Place the saucepan on medium heat and heat the mixture until the butter melts and everything is warm (but not boiling).
Once the potatoes have finished cooking, drain the potatoes well and place them back into the large pot; pour the warmed cream mixture over the potatoes and mash the potatoes until smooth.
Shepherd’s Pie
Ingredients
Ingredients (~12 servings)
- 3 Tbsp butter
- 1 1/2 medium onions chopped
- 1 1/2 lbs lean ground beef or lamb
- 1 tsp Italian seasoning
- 3 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp salt
- 3 cups frozen mixed vegetables
- ~4 lbs Russet potatoes peeled and cut into quarters
- 3/4 cup heavy cream
- 6 Tbsp butter
- 4 cloves garlic minced
- 1 tsp salt
- Black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Place peeled, quartered potatoes in a large pot, cover with cold salted water by 2 inches, bring to a boil, then reduce heat and cook 15-20 minutes until tender.
- Preheat oven to 375F with rack in top third.
- Melt 3 Tbsp butter in a large skillet over medium-high heat, add onions and cook 5 minutes until softened.
- Add ground beef and cook 8-10 minutes, breaking up with a spoon, until browned.
- Reduce heat to medium, stir in Italian seasoning, tomato paste, and flour, cook 1 minute stirring constantly.
- Pour in beef broth and Worcestershire sauce, scraping up browned bits, add 1 tsp salt and simmer 1 minute until thickened.
- Stir in frozen vegetables and cook 5 minutes.
- When potatoes are almost done, warm heavy cream, 6 Tbsp butter, garlic, and 1 tsp salt in a small saucepan until butter melts.
- Drain cooked potatoes, return to pot, pour cream mixture over and mash until smooth.
- Transfer meat mixture to a 9×13 inch casserole dish and spread evenly.
- Spoon mashed potatoes over meat and spread to edges, rake with a fork to create ridges.
- Bake uncovered 30 minutes until bubbly.
- Broil 2-3 minutes to brown the top, watching carefully.
- Let rest 5 minutes before serving.
