Cheesy Shepherd's Pie

Name: Cheesy Shepherd's Pie
Total time: 3300 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 3 lbs Yukon gold potatoes, peeled and diced; 1 lb ground beef (or a combo of ground beef and ground sausage); 1 medium onion, finely diced; 2 large carrots, finely diced; 2 ears fresh corn, cut from the cob; 1/2 bag frozen peas; 1 tablespoon garlic, minced; 1 tsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; 2 tsp fresh parsley, chopped; Buttermilk and butter (as needed to make mashed potatoes creamy); 1/3 cup grated parmesan cheese; 1/2 cup grated cheddar cheese or cheese blend; 1/4 cup ruby port wine; 1 tbsp Worcestershire sauce; 1/2 cup beef stock; 2 tbsp flour

lindschap @lindschap

North Carolina, United States

We've always loved traditional dishes from the British Isles. I guess it's just in my family's DNA. I followed the traditional shepherd's pie recipes I saw online, but then added a few extra touches to make it my own - and I can honestly say it's one of the best meals I've ever made... and I cook A LOT!

lindschap @lindschap

North Carolina, United States

Saved

Ingredients

55 minutes total

4-6 servings

3 lbsYukon gold potatoes, peeled and diced
1 lbground beef (or a combo of ground beef and ground sausage)
1medium onion, finely diced
2large carrots, finely diced
2 earsfresh corn, cut from the cob
1/2 bagfrozen peas
1 tablespoongarlic, minced
1 tspfresh thyme, chopped
1 tspfresh rosemary, chopped
2 tspfresh parsley, chopped
Buttermilk and butter (as needed to make mashed potatoes creamy)
1/3 cupgrated parmesan cheese
1/2 cupgrated cheddar cheese or cheese blend
1/4 cupruby port wine
1 tbspWorcestershire sauce
1/2 cupbeef stock
2 tbspflour

Saved

Steps

55 minutes total

1

Peel and chop potatoes, add them to a large pan of salted, boiling water. Cook for 15 minutes, or until fork-tender.
2

Pre-heat oven to 400ºF
3

In a large cast iron skillet, add olive oil and onions. Sauté until translucent. Add carrots and corn and cook for several minutes or until the veg begins to soften. Add salt and pepper to taste.
4

Add the ground beef/sausage and cook until the pink is gone. Salt and pepper to taste.
5

Add the garlic, port wine, Worcestershire sauce and herbs. Allow the alcohol to cook off for 1-2 minutes.
6

Add the flour by sprinkling it over the mixture and stir. Be sure not to leave any clumps. Allow to cook for 2-3 minutes.
7

Add the beef stock and stir to thicken the sauce. If the sauce is too thick, add more stock. The mixture should hold together and not be too runny.
8

Add frozen peas and stir until they are warmed and incorporated. Turn heat down while mashing potatoes.
9

Drain cooked potatoes, then mash with butter and buttermilk - enough to make a creamy, but not-too-moist mixture. Salt and pepper to taste (but remember that parmesan cheese can be salty!) Add the parmesan cheese and continue to mix until incorporated.
10

Spread the potato mixture evenly over the meat and veggie mixture in the cast iron pan. Sprinkle the cheddar cheese over the potatoes and put in the oven for 15-20 minutes (or until cheese is melted and browned).
11