Deconstructed Shepherd's Pie
with mashed potatoes
Shepherd's Pie is an oft-repeated community favorite. This version from deep in our archive comes together lightning-fast since it requires no oven time. We first featured this meal in 2014, and while we've given it some fresh updates, it's still as easy as ever.
Ingredients
- Potatoes, russet - 1 lb , peeled and cubed
- Butter - 1 Tbsp
- Yogurt, plain or Greek - 1/4 cup (low-fat or fat-free are fine)
- Milk, any type - 2 to 4 Tbsp (sub water or stock)
- Garlic - 3 cloves , minced
- Onions, medium - 1 , diced
- Flour, all-purpose - 1 Tbsp
- Garlic powder - 1 tsp
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Parsley, fresh - 1/4 cup , chopped
- Peas and carrots, frozen - 2 cups , defrosted
- Oil, cooking - 1 Tbsp
- Beef, ground - 1 lb
- Stock, any type - 1 cup
- Worcestershire sauce - 2 tsp
Prep
-
Garlic / Onions - (If prepping right before cooking, get potatoes boiling first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Make seasoning mix - Combine flour, garlic powder, thyme, salt, and pepper and store in an airtight container. (Can be done up to 5 days ahead)
-
Potatoes / Parsley - Prep as directed.
-
Peas and Carrots - Defrost.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
-
While potatoes are cooking, heat a skillet or saute pan with cooking oil over medium-high heat. Add onions with some salt and saute for 3 to 4 minutes, until softened. Add garlic and continue to cook until garlic is fragrant, ~1 minute more.
-
Add ground beef and continue to saute until beef starts to brown, 5 to 7 minutes, breaking it up as it cooks.
-
Sprinkle seasoning mix over beef and toss until no dry spots remain.
-
Fold in peas and carrots and pour stock over top. Stir everything together and simmer until heated through and sauce thickens slightly, 2 to 3 minutes more.
-
Stir in Worcestershire sauce and season to taste with some more salt and pepper, if needed. Sprinkle parsley over top of the beef and vegetables.
-
Return potatoes to the pot and add butter and yogurt. Use a potato masher to mash potatoes, adding milk a bit at a time until they reach your preferred consistency. Season to taste with some salt and pepper.
-
Spoon mashed potatoes onto serving plates and top with shepherd’s pie filling. Enjoy!
Reviews
Ratings
0 reviews