Description
This shepherd’s pie with ground beef has a savory beef and vegetable filling, rich gravy, melted cheddar cheese, and creamy mashed potatoes baked until hot and golden.
Ingredients
Scale
- 1 1/2 – 2 lbs. lean ground beef, preferably 85/15 or 90/10
- 1/2 cup onion, chopped
- 2 teaspoons garlic, minced
- 4 tablespoons ketchup
- 1 package frozen mixed veggies (corn, carrots and green beans)
- 2 tablespoons flour
- 1 1/2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
- 4–5 cups prepared mashed potatoes, from about 2 lbs. russet potatoes
Instructions
- Preheat oven to 375°F.
- Prepare mashed potatoes and set aside.
- Add oil to a large skillet over medium heat. Add onion and cook 4–5 minutes, until softened. Season lightly with salt and pepper.
- Add garlic and cook for 1 minute.
- Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Sprinkle flour over the beef and stir to coat. Cook for 1 minute.
- Stir in ketchup, beef broth, and Worcestershire sauce. Bring to a simmer and cook 5–10 minutes, until the gravy thickens.
- Stir in the frozen vegetables.
- Transfer the beef mixture to a 9×13 baking dish. Sprinkle cheese evenly over the filling.
- Spread mashed potatoes over the top.
- Bake for 20–25 minutes, or until the filling is hot and bubbling.
- Broil for 2–5 minutes, until the mashed potatoes are lightly golden. Let rest 10–15 minutes before serving.
