Chef John's Shepherd's Pie
Chef John's Shepherd's Pie
Shepherd's pie recipes are traditionally done with lamb but are great with any ground meat — turkey and beef being the most popular modern versions. Give Chef John's shepherd's pie recipe a try, and watch everyone flock to the table.
Ingredients
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1 ¼ pounds Yukon Gold potatoes, peeled and cubed
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3 cloves garlic, halved
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1 pound lean ground beef
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2 tablespoons all-purpose flour
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4 cups frozen mixed vegetables
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¾ cup beef broth
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3 tablespoons ketchup
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1 teaspoon salt
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½ teaspoon ground black pepper
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¾ cup light sour cream
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½ cup shredded Cheddar cheese, divided
Directions
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Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
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Drain potatoes; return them to the pot. Slightly smash potatoes with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
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Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
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Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.
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