- For the potatoes:
- 1 1/2 pounds russet potatoes
- 3 tablespoons butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup sour cream
- ½ cup fresh grated parmesan cheese
- 1 egg yolk
- 1 teaspoon paprika
- Meat filling:
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef
- 1/2 teaspoon black pepper
- 2 teaspoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups frozen peas
- 12 ounces homemade beef gravy
Description
The Best Shepherd’s Pie Recipe
Directions
- Peel potatoes and dice.
- Place in a medium saucepan and cover with cold water.
- Cook on med/high heat until fork tender.
- Drain potatoes and then return to the saucepan.
- Mash the potatoes and then add the sour cream, parmesan cheese salt and pepper and mash until creamy.
- Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- In large skillet add ground beef and diced onion, brown on med/high heat until cooked thoroughly.
- Add the garlic, salt and pepper, tomato paste, Worcestershire, rosemary, gravy and combine.
- Bring to a boil, reduce the heat to low and simmer 10 to 12 minutes.
- Spray 9x13 glass baking dish with non stick spray. Add meat mixture then corn and peas.
- Top with the mashed potatoes, starting around the edges to create a seal to prevent mixture from bubbling up.
- Sprinkle with paprika and place on a foil lined sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
- Remove to a cooling rack for at least 15 minutes before serving.
Great recipe, I didn’t have time to peel and boil potatoes. I used instant potatoes. I also used frozen mixed veggies instead. The flavor was wonderful!
I copied Renee and used instant to and nobody noticed. Great comfort meal!