Hearty, filling, shepherd’s pie makes a delicious dinner for when you’re craving comfort food.
Satisfy your sweet tooth with this easy-to-make recipe for Foolproof Savory Shepherd’s Pie.
1. Info for Foolproof Savory Shepherd’s Pie
- Cook Time: 55 min
- Total Time: 55 min
- Servings: 8
- Calories: 309.94 kcal
2. Ingredients for Foolproof Savory Shepherd’s Pie
- nonstick cooking spray
- 2lbs. Yukon gold potatoes
- ¼ cup (57g) unsalted butter
- ¼ cup (60g) sour cream
- 1 tsp. salt, divided
- Black pepper
- 1-2 Tbs. milk
- 4oz. button mushrooms
- ½ yellow onion
- 1 carrot
- 1 large stalk celery
- 1 Tbs. butter
- 1 Tbs. olive oil
- 1 1/2 lbs. lean ground beef
- 1 tsp. dried thyme
- Dash of nutmeg
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. Worcestershire sauce
- 1 Tbs. tomato paste
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 2 Tbs. all-purpose flour
- 1 cup beef broth
3. Directions:
- Preheat the oven to 425°F.
- Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
- Peel the potatoes and dice into 1/2-inch cubes.
- Place the potatoes in a large pot filled with cold water. Set the pot over high heat and bring to a boil. Boil the potatoes until they can be easily pierced with a fork, 15-18 minutes.
- Once tender, drain the potatoes in a large colander and return them to the pot. Add the butter, sour cream, salt, and black pepper. Mash the potatoes until smooth. Add milk and stir gently to combine.
- Thinly slice the mushrooms.
- Finely dice the onion.
- Finely dice the carrot
- Finely dice the celery.
- In an extra-large skillet over medium-high heat, melt the butter. Add mushrooms and salt. Sauté, stirring frequently, until the mushrooms have released their juices and are nicely browned, 5-6 minutes.
- Transfer the mushrooms to a bowl and set aside.
- Add the olive oil to the pan. When oil shimmers, add the onions, carrots, and celery. Sauté over medium-high heat, stirring frequently, until they are soft and translucent, 7-8 minutes.
- Add the lean ground beef, thyme, nutmeg, salt and black pepper to the skillet. Sauté over medium-high heat, breaking beef up as it cooks, until browned and cooked through, 7-8 minutes.
- Return mushrooms to skillet. Add the Worcestershire sauce, tomato paste, corn, and peas to the pan. Stir until the corn and peas are thawed, about 2 minutes.
- Reduce the heat to medium. Sprinkle the flour over the beef mixture. Cook, stirring constantly to incorporate and toast the flour, about 1 minute.
- Slowly stream the beef broth into the pan. Cook, stirring frequently, until broth begins to bubble and thicken, about 2 minutes.
- Remove the skillet from the heat. Transfer the beef mixture to the prepared pie plate and smooth into an even layer.
- Spoon the potatoes over the beef mixture, spreading them all the way to the edge. Use the back of the spoon to make small peaks in the potatoes.
- Place the pie plate on a large baking sheet. Bake the pie on middle rack of oven until potatoes are lightly golden and the edges are bubbling, 15-17 minutes.
- Check to see that pie is done. Remove from oven or add time as needed.
- Allow to rest for 7-10 minutes before serving. Refrigerate leftovers for up to 3 days.