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Shepherds pie in a cast iron skillet with a portion cut out and a black serving spoon in it's place.
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4.67 from 3 votes

Shepherd's Pie

This classic shepherd's pie is a cozy casserole made with ground beef, veggies, flavorful gravy, and a mashed potato topping.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Beef, Casseroles
Cuisine: American
Keyword: cottage pie, ground beef shepherds pie, Shepherd's pie
Servings: 6 servings
Author: Danae Halliday

Ingredients

Mashed Potato Topping

  • 1 1/2 pounds Yukon gold potatoes peeled and cut into chunks
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • 1/2 cup 2% milk
  • 1/4 cup plain Greek yogurt
  • 1 egg yolk
  • 1/4 cup grated parmesan cheese

Filling

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots peeled and diced
  • 1 pound lean ground beef
  • 2 cloves of garlic grated or minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons all purpose flour
  • 1 cup low sodium beef broth
  • 1 tablespoon worcestershire
  • 1/2 cup frozen peas

Instructions

Mashed Potato Topping

  • Add the peeled and chopped potatoes them to a pot and cover them with cold water. Add in salt and bring the potatoes to a boil. 
  • When the potatoes are fork tender, drain them and add them back into the pot along with the butter, salt and pepper. Mash them and then add in the milk and Greek yogurt. Continue to mash until your desired consistency is reached. Taste for seasoning and then stir in the egg yolk and parmesan cheese.

Filling

  • Preheat oven to 375° F.
  • Sauté the onions and carrots in a 10-12 inch oven safe skillet until they’re soft. Add in the ground beef and crumble it. Season with salt and pepper then stir in the garlic, tomato paste and worcestershire sauce. Cook for a minute.
  • Sprinkle the flour over the mixture and stir it in until you can no longer see any white streaks. Pour in the beef broth and stir everything together. Cook the filling until the sauce thickens. Stir often.
  • Once the filling has thickened, stir in the peas and then dollop the mashed potatoes on top and spread them into an even layer so that all of the filling is covered. 
  • Place the skillet onto a baking sheet and bake for 25-30 minutes or until hot and bubbly. Let it cool for 5-10 minutes before serving.

Nutrition

Calories: 421kcal | Carbohydrates: 35g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 114mg | Sodium: 332mg | Fiber: 5g | Sugar: 6g