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Ground Beef Shepherd's Pie

Ingredients (12)

  • 1 3/4 pounds russet potatoes, peeled
  • 8 tablespoons unsalted butter (1 stick)
  • 1/4 cup milk
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • Kosher salt
  • 1 1/2 pounds ground beef, preferably free-range or organic
  • 1/2 cup beef or chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup frozen petite peas
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Nutritional Information
  • Calories577
  • Fat38.79g
  • Saturated fat18.59g
  • Trans fat1.96g
  • Carbs33.03g
  • Fiber3.65g
  • Sugar5.48g
  • Protein24.65g
  • Cholesterol122.62mg
  • Sodium859.91mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Ground Beef Shepherd's Pie

A rich, well-seasoned, nicely browned shepherd’s pie is one of the world’s great comfort food dishes. It’s a simple meat stew, spread in a shallow baking dish, covered with mashed potatoes and baked until the whole thing is hot and bubbly, the top golden, crispy around the edges. You begin by making a batch of buttery mashed potatoes and setting those aside, Then you make a simple ground-beef stew with onion, carrot, celery, and sweet frozen peas. Assemble, send to a medium-hot oven for 20 minutes, and dinner is served.

For more savory pies, check out our Beef Short Rib and Ale Pie, Chicken and Mushroom Pot Pies, and Fish Pie.

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Tips for Beef and Ground Beef

Instructions

  1. 1Place the potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat and boil until tender, about 20 minutes. Drain in a colander, return the potatoes to the saucepan, add 4 tablespoons of the butter and the milk, and mash with a potato masher until smooth and creamy. Season to taste with salt. Cover to keep warm until ready to use.
  2. 2To make the filling, in a large frying pan, melt 2 tablespoons of the butter. Add the onion, carrots, and celery and a big pinch of salt. Cook, stirring occasionally, until tender, about 8 minutes. Add the ground beef and cook, stirring, until browned. Pour off any fat, then add the broth, tomato paste, and Worcestershire sauce. Simmer for 5 minutes. Stir in the peas.
  3. 3Preheat the oven to 375°F. Grease a -quart shallow baking dish. Add the beef mixture in an even layer and then top with the mashed potatoes in an even layer. Use a fork to “ruffle” the top. Dot with the the remaining butter.
  4. 4Bake until the filling is bubbling and the top is golden, about 30 minutes. Let stand for 5 minutes before serving.
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