Shepherd’s Pie

Shepherd's pie is the perfect comfort food. This classic dish is made with layers of ground beef in a rich sauce and top with cheesy mashed potatoes. Shepherd's pie is flavorful and easy to make. This dish is perfect for a fall night or can be frozen and served at a later date.

Shepherd’s Pie

Ingredients:

For the filling:

2 pounds ground beef

2 Tablespoons olive oil

1 ½ cups chopped yellow onion

1 cup finely chopped carrots

1/2 cup peas (frozen)

1/2 cup corn kernels (frozen)

2 Tablespoons butter

2 Tablespoons flour

2 Tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

2 teaspoons Burger Blast

2 cloves garlic minced

1 cup beef stock

Salt and Pepper to taste (Oklahoma Pepper is fantastic)

For the potato layer:

2 pounds potatoes, peeled and cut into large cubes

1/2 cup heavy cream

1/4 cup milk

3 Tablespoons butter, softened

1 cup grated cheddar cheese (optional)

Salt and pepper

1 teaspoon Vegetable Seasoning

Directions:

Preheat oven to 425ºF.

Heat a large skillet with 2 Tablespoons olive oil over medium high heat, then add beef.

Brown beef until fully cooked, then add onion and carrot. Season with salt and pepper, then cook for 10 minutes, or until soft.

Add the peas and corn and cook for 1 minute.

Add butter to the mixture and stir until fully melted.

Then stir in flour, Italian seasoning, Burger Blast and garlic.

Add beef stock and tomato paste, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a sauce. Remove pan from heat and transfer beef mixture to 9x13 baking dish.

Place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook until potatoes are fork-tender about 7 to 10 minutes.

Drain potatoes and return to the pot.

Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese.

Season with salt and pepper and Vegetable Seasoning

Spread mashed potatoes on top of the beef mixture sealing the edges to ensure beef mixture does not bubble over top of potatoes.

Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top.