Chef John's Shepherd's Pie |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table. Ingredients:
1 1/4 pounds yukon gold potatoes, peeled and cubed |
3 cloves garlic, halved |
1 pound lean ground beef |
2 tablespoons flour |
3/4 cup beef broth |
3 tablespoons ketchup |
4 cups frozen mixed vegetables |
1/2 teaspoon black pepper |
1/2 cup shredded cheddar cheese, divided |
3/4 cup light sour cream |
1 teaspoon salt |
Directions:
1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
4. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
5. Transfer beef mixture into an oven-proof casserole dish.
6. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
7. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
8. Sprinkle with remaining 1/4 cup of grated cheese.
9. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
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