Description

This Easy Shepherd’s Pie features tender ground beef combined with vegetables, all topped with creamy, cheesy mashed potatoes. Perfect for a quick and satisfying meal, this dish delivers rich flavors and comfort in every bite.

Ingredients

Scale

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

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Instructions

Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onion and cook for 5 minutes, stirring occasionally.
Incorporate ground beef (or lamb) into the skillet, breaking it apart with a wooden spoon. Add dried herbs, salt, and pepper, and stir well. Cook for 6-8 minutes until browned, stirring occasionally.
Add Worcestershire sauce and minced garlic, stirring to combine and cook for 1 minute.
Blend in flour and tomato paste, stirring until no clumps remain.
Pour in beef broth, frozen peas and carrots, and frozen corn. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
Once the mixture is ready, set it aside and preheat the oven to 400°F.

Notes

Feel free to substitute the ground beef with ground turkey or chicken for a lighter option.
Make sure to season the mashed potatoes for added flavor before spreading on top.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg