Shepherd's Pie

Shepherd's Pie

Looking for some classic comfort food? This traditional Shepherd's Pie is warm and delicious and made in one skillet 
for easy clean up. The best part is it can be on your dinner table in about 45 minutes!
Shepherd's Pie | The Chef Next Door
We are all fans of quick and easy weeknight meals, am I right? Between work, school, sports, and everything else in between, there are days when there isn’t a lot of time to get dinner on the table. I try to pre-plan as much as I can on the weekends, because making home cooked meals for my family as often as I can is very important to me.

One of my favorite types of dinners are one pot meals. They are quick and easy, and there isn’t a lot of clean up involved. Which means more time for other things. Like my sons basketball games. Or catching up on laundry. Or binge watching my favorite show. (Shh, that one is our little secret!)

Shepherd's Pie | The Chef Next Door
This simple and delicious shepherd’s pie has quickly become one of our favorite family meals. Made with lean ground beef, vegetables, and your favorite creamy mashed potatoes, it’s a big, beautiful dish of comfort food. I suggest making a double batch of mashed potatoes over the weekend and setting aside two cups for this dish. Then when you’re ready to whip this up during the week, the potatoes are done and that’s one less step you have to take!

Are you ready to make a delicious dish and wow your family? Let's get started!

Shepherd's Pie
Author: Sarah Bates | The Chef Next Door
Serves 4
Print this recipe

1 pound lean ground beef
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
2 Tablespoons tomato paste
1 Tablespoon flour 
3/4 cup low sodium beef broth 
1 cup frozen mixed vegetables 
Salt and ground pepper
2 cups prepared mashed potatoes

Preheat the oven to 425 degrees. Heat a 12-inch cast iron skillet over medium-high heat and add the ground beef. Cook the beef, breaking it up with a spoon, until no longer pink. Add the onion and garlic and cook until softened.

Add the thyme, oregano, tomato paste and flour and stir until combined. Add the broth and vegetables and cook until the vegetables are warmed through and the liquid has thickened up, about 10 minutes. Season with salt and pepper to taste.

Carefully remove the skillet from the stovetop and spread the mashed potatoes evenly over the top. Bake for 15 minutes, or until the dish is heated through and the potatoes are lightly browned on top. Serve immediately.

Bon App├ętit!
Shepherd's Pie | The Chef Next Door

No comments :

Post a Comment