Ultimate Beef Shepherd's Pie
"Rich and flavorful beef shepherd’s pie recipe made easy in one skillet! Ground beef, tender vegetables, and fluffy mashed potatoes… what could be better!"
Mhmmm... Ground beef, sautéed mushrooms and vegetables, and a rich savoury gravy sauce, all topped with fluffy mashed potatoes.
Shepherd's Pie is classic comfort food that isn't too hard to put together.
Shepherd's Pie is classic comfort food that isn't too hard to put together.
PREP: 15 MINS
COOK: 40 MINS
DIFFICULTY: Medium
SERVES: 8 - 10 People
INGREDIENTS:
- 3 Tbsp olive oil
- 2 lbs ground beef (I usually use 85/15)
- 3 Tbsp unsalted butter
- 1 large yellow onion, diced
- 2 - 3 carrots, peeled and diced
- 12 - 16 oz cremini (baby portobello) mushrooms, cleaned and quartered
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 Tbsp kosher salt - , divided
- 3 - 6 Tbsp tomato paste - (I normally use around 4)
- 1/2 - 1 cup beef stock
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper, more or less to taste
- 3 - 4 cups mashed potatoes
- 1/3 cup grated/shredded Parmesan cheese
- 1 1/2 Tbsp butter, cut into small pieces
- minced fresh parsley, for garnish
METHOD:
- Preheat oven to 375 F degrees. Heat a BIG oven-safe skillet over MED heat. Add oil and ground beef and cook about 4 minutes, or until cooked through, breaking it up into small crumbles as it cooks. Once browned, transfer to a plate. If needed, drain excess grease before adding the beef to a plate.
- Add butter to the same skillet. Once melted, add onion, carrots, mushrooms, garlic, dried oregano, and 1/2 the salt. Cook, stirring occasionally, about 8-10 minutes.
- Add in tomato paste, stirring to combine, and cook 5-7 minutes, until tomato paste is a dark, brick red colour (this really brings out the tomato flavour).
- Return cooked ground beef to the skillet, then stir in beef stock, Worcestershire sauce remaining salt, and black pepper. Simmer for a few minutes, until mixture is slightly thickened.
- Top with mashed potatoes (see recipe notes section), and Parmesan cheese. Use a fork to rough up the top of the potatoes, then dot with the butter pieces.
- Bake 40-45 minutes, until bubbly and potatoes are browned. Let cool 5-10 minutes before serving. Sprinkle with minced fresh parsley and enjoy!
NOTES:
Mashed Potato Options:
- Use leftover mashed potatoes (these horseradish mashed potatoes work perfectly!).
- Use your slow cooker to make the mashed potatoes (like this version).
- Use pre-made or instant potatoes - not the best option, but works in a pinch.
- Alternately, in a separate pot, make your own traditional mashed potatoes:
- 5-6 russet potatoes, peeled and cut into chunks
- 4 Tbsp softened butter
- 1/2 cup milk (possibly slightly more, depending on your tastes)
- Sprinkle of Parmesan cheese
- Salt and pepper, to taste
- Boil potatoes 15 minutes, or until fork-tender, then drain. Return to hot pot, add butter and mash. Add milk and cheese, stirring/mashing to combine. Season to taste.
*** If you don't have an oven-safe skillet, complete recipe through step 4, then transfer to a greased 3 qt baking dish, then continue with the recipe, starting at step 5.