The Best Beef Shepherd's Pie Recipe
Hey there, folks! Today, we're diving into the wonderful world of Shepherd's Pie. Now, I know what you might be thinking, that it's a time-consuming dish, but hang tight because I've got a recipe that'll make it a breeze. Shepherd's pie is all about comfort and using up those Sunday roast leftovers – it's kitchen economy at its finest. And here's a fun fact for you: when it's made with beef, it goes by the name 'cottage pie.'
Ingredients
- 2 tablespoons unsalted butter (or margarine, if you prefer)
- 1 large onion, quartered and sliced
- 2 cups of diced leftover roast beef or lamb (or you can use browned lean ground beef or lamb)
- 2 cups of beef gravy (homemade or store-bought)
- 1/2 cup of diced cooked carrots
- 1 cup of thawed frozen peas
- Kosher salt and freshly ground black pepper, to taste
- 1 large egg yolk, beaten
- 2 cups of leftover mashed potatoes
Instructions
- Preheat your oven to 400°F, and don't forget to grease a 2 1/2-quart baking dish.
- In a trusty skillet, melt those 2 tablespoons of butter over medium heat. Once it's sizzling, add in your sliced onion and sauté until it's tender.
- The star of the show, your diced beef or lamb, now makes an entrance. Toss it into the skillet along with the gravy, carrots, and peas. Give it a good stir to blend all those flavors together.
- Let it all heat through, and don't forget to season with a pinch of salt and a dash of black pepper, to your liking.
- Now, transfer that mouthwatering meat and veggie mixture into your prepped baking dish.
- Time to deal with those mashed potatoes. Pop them into a roomy bowl, add that beaten egg yolk, and give it a good mixing until it's all nice and blended.
- You're nearly there! Spoon those creamy mashed potatoes evenly over the shepherd's pie filling.
- Into the oven it goes for around 30 minutes, or until the mashed potatoes get that lovely golden-brown color and the gravy starts to bubble.