Shepherd’s pie is a comfort food classic that is full of rich, meaty flavors and topped with fluffy mashed potatoes. This meal is sure to warm you up on a cold winter evening!
Happy December! I hope you all had a fantastic weekend! My parents, sister, and niece came to visit for the day and we had a blast. My mom and I decorated the tree while a gluten-free version of my chocolate chip cookies baked in the oven. They came out awesome by the way! I’ll be adding instructions to that recipe on how to make them gluten-free if you need.
We also enjoyed repurposed Thanksgiving leftovers, including my mashed potato cakes. They were a huge hit and will probably be the only way I use up leftover mashed potatoes from now on!
I’m so excited for Christmas that I already have my menu planned and next week I’ll be cooking and shooting it all for you. Stay tuned for the recipes!
In the meantime, I have a few great make-ahead recipes up my sleeve. This time of year is always so busy that I like to cook a few make-ahead meals to have in my fridge throughout the week. You’ll always have something to eat even if you don’t have time to cook!
I’ve really been into comfort food lately. Cold weather and the holiday season can do that to a person! Today’s recipe is my take on the classic shepherd’s pie – meaty, flavorful, and a decadent mashed potato topping. It’s mouthwatering good! Plus, it’s a one-pot wonder!
Shepherd’s pie starts out with a flavorful mix of onions, carrots, and celery. Add in some lean ground beef (or turkey) and add even more flavor with tomato paste and garlic. Beef broth adds a nice rich flavor and milk adds creaminess. Once that is all cooked down I toss in some frozen peas and corn for sweetness and a nice fresh flavor.
You’re kitchen is going to smell amazing at this point!
Now, for the best part. The mashed potatoes. We all know how much I love mashed potatoes.
If you still have leftover mashed potatoes hanging out in your fridge today’s recipe will be a great way to use them up! If you used them up making these, don’t worry – just make a batch of my perfect mashed potatoes.
Spread leftover, or freshly made mashed potatoes over the top and bake until bubbly and brown.
I couldn’t stop eating this… one taste turned into two, two turned into three, and then I just scooped out a big serving for myself! Comfort food at it’s best.
- 1 Tablespoon Olive Oil
- 1 Onion, peeled and finely chopped
- 1 Large Carrot, peeled and finely chopped
- 2 Stalks Celery, finely chopped
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 1 Pound Lean Ground Beef
- 2 Tablespoons Tomato Paste
- 3 Cloves Garlic, finely minced
- 1 Cup Beef Stock
- ½ Cup Milk
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- 1 Recipe Perfect Mashed Potatoes
- Preheat the oven to 425º.
- Heat the olive oil in a 12-14-inch oven safe skillet over high heat. Add in the onion, carrot, celery and sauté for 5-6 minutes or until golden brown; season well with salt and pepper. Add in the ground beef and break it up with the back of a wooden spoon. Cook the vegetable/beef mixture until the meat is no longer pink; season with more salt and pepper. Stir in the tomato paste until well combined and then stir in the garlic; cook for 1 minute.
- Pour in the beef broth and milk and mix well. Let the mixture simmer for about 10 minutes or until starting to thicken. Stir in the peas and corn.
- Spread the mashed potatoes evenly over top of the meat mixture. Bake the shepherd’s pie for 25 minutes or until starting to brown lightly.
- Option 1: Prepare the recipe as written including the baking time. Let the shepherd’s pie cool completely and then refrigerate. Reheat the whole thing in the oven, or microwave individual servings. (The flavors really come through with this option!)
- Option 2: Prepare the recipe as written but don’t bake. Refrigerate the shepherd’s pie until you’re ready to serve, then preheat the oven and bake for 35 minutes.