Shepherd's Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 42
- Sodium
- 423
- Total: 55 min
- Active: 20 min
Ingredients
Kosher salt and freshly ground black pepper
4 russet potatoes, peeled and cut into quarters
1/3 cup milk
4 tablespoons butter
1 pound ground beef
1 tablespoon olive oil
1 carrot, diced
1 small onion, diced
1 celery stalk, diced
2 tablespoons all-purpose flour
1 cup beef stock (or 1 beef bouillon cube dissolved in 1 cup warm water)
2 tablespoons Worcestershire sauce
1/2 cup peas, thawed if frozen
1/2 cup shredded Cheddar
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add 1 tablespoon salt to the water, if desired. Add the potatoes and reduce the heat to a simmer. Cook until the potatoes are fork-tender, about 12 minutes. Drain.
- Mash the potatoes through a ricer, or by hand, into the pot. Add the milk and 2 tablespoons of the butter and mash until smooth. Set aside.
- While the potatoes cook, heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the beef with a slotted spoon to a large bowl and discard the fat in the skillet.
- Heat the olive oil in the same skillet over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, until tender, about 4 minutes. Transfer to the large bowl.
- Melt the remaining 2 tablespoons butter in the same skillet over medium-low heat. Add the flour and cook, stirring constantly, until the resulting roux is golden. Add the beef stock and Worcestershire sauce and whisk to thoroughly combine.
- Add the beef and vegetable filling to the sauce and stir to combine.
- Transfer the filling to six to eight 12-ounce ramekins or one 2-quart baking dish.
- Sprinkle with the peas, then spread the mashed potatoes on top. Sprinkle with the cheese. Transfer the ramekins to a rimmed baking sheet.
- Bake until the potato topping just starts to turn golden, about 35 minutes for the baking dish or 20 minutes for the ramekins.