Easy Shepherds Pie Recipes

Shepherd’s Pie proves that food is quick and delicious. Hearty beef and veggies area unit flat-topped with soft mashed potatoes and cheese for a family-favorite protein free casserole everybody loves. This straightforward Shepherds pie direction is that the best since it's even fast enough to form for dinner on a busy nighttime.

I perpetually thought this was an advanced and long dish to form. However, i spotted after I created these Individual Shepherd’s Pies, if you propose out the steps, it extremely comes along in no time.

Easy Shepherds Pie Recipes

What is the distinction between shepherds pie and house pie?

Shepherd’s Pie is historically created with ground lamb since a shepherd raises lambs. However, I in person don’t like lamb, and that i have perpetually seen it on menus, even in Irish restaurants, with this name. and therefore the dish name doesn’t add up to Maine anyway since I don’t grasp any cows World Health Organization board a house.

Can you create shepherd’s pie with ground beef?

Many people say you can’t, which the sole thanks to create authentic shepherd’s pie is with lamb. However, within the us, boeuf is less complicated to search out and used additional in yank households than ground lamb.

INGREDIENTS:

• 1 pound ground beef
• 1/2 medium onion chopped (roughly 1/2 cup)
• 1 garlic clove crushed or minced
• 3/4 cup tomato paste one 6-ounce can
• 1/4 cup Worcestershire sauce
• 1 1/2 cups beef broth
• 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
• 1 pound white or russet potatoes peeled and cut into about 1 inch chunks
• 1/4 cup Greek yogurt or sour cream
• 1/4 cup milk
• 1 teaspoon kosher salt
• 1 cup shredded cheddar cheese divided

INSTRUCTIONS:

1. Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
2. Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.
3. Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. 
4. While the potatoes are cooking, heat a skillet over medium heat.
5. Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
6. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
7. While the meat mixture is simmering, drain the potatoes and return to the pot.
8. Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency.
9. Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.
10. Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned.

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