Shepherd's Pie


For the Topping

1 1/2 lb. potatoes, peeled

fine sea salt

4 tbsp. melted butter

1/4 cup milk

1/4 cup sour cream


For the filling

1 tbsp. olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 cloves garlic, minced

1 tsp. fresh thyme

1 1/2 lb. ground beef

1 cup frozen peas

1 cup frozen white corn

2 tbsp. flour

2/3 c. low sodium beef broth

freshly chopped parsley, for garnish

Preheat your oven to 400.

For the Topping

In a large pot, cover potatoes with water and add a generous pinch of salt.

Bring to a boil and cook until soft for 16 to 18 minutes, then drain and return to pot.

Use a potato masher, then mash potatoes until smooth.

Add melted butter, milk, and sour cream.

Mash agin until fully incorporated, then season to taste with salt and pepper, and set aside.

For the Filling

In a large, ovenproof fry pan over medium heat, heat oil.

Add onion, carrots, garlic, and thyme, then cook until fragrant and softened for 5 minutes.

Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.

Stir in peas and corn and cook for 3 minutes more.

Sprinkle meat with flour and stir to evenly mix.

Cook 1 minute more and add beef broth.

Bring to a simmer and let mixture thicken slightly, cooking for 5 minutes.

Top beef with mashed potatoes and bake 20 minutes, then set under broiler to brown top if desired.

Garnish with parsley before serving. Enjoy!
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