Simple Shepherd’s Pie Made From Homemade Mashed Potatoes
Food is good for the body, as well as the soul. If I were to pick one of my favorite ways to show love, it would be through my cooking. There’s just something so satisfying about watching your loved ones smile after eating a good, home-cooked meal. I can literally cry when my fam asks for seconds (and sometimes thirds). In this article, I’m going to share that satisfaction and show you how to make a Shepherd’s Pie so good, you’ll post it all over your Instagram. And don’t be intimidated, it’s ready to serve in under one hour.
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This recipe is so easy!
Not to brag, but I love my kitchen as much as I love to cook. This Shepherd’s Pie recipe is great because you do not have to be a seasoned chef, or even remotely close, to pull it off. You simply need to know how to brown ground beef, and use a potato masher. That. Is. It. Everything is complete in less than an hour; and it tastes so delicious that you’ll want to make it again, and again.
Use homemade mashed potatoes.
So, I’m not going to judge if you prefer to use instant mashed potatoes from the package. However, if you want your tastebuds to go wild, make it from scratch. There’s something about the creaminess and the melt in your mouth buttery flavor that only just cooked mashed potatoes can deliver. Although the packaged products come very close, it’s the texture that kills me. It’s essentially hard to convince the tongue that fresh cooked potatoes FEEL the same as dehydrated, rehydrated, then cooked potatoes. You’ll want to go the distance with this recipe, trust me. I’m constantly explaining the importance of a good lunch, and my sentiment carries over just as strongly to dinner.
Understand, warm milk is important.
My mom was the one that taught me this recipe. She explained why you should always use warm milk for potato recipes in general, especially Shepherd’s Pie. If you want that specific, creamy mouthfeel, you must use warm milk before mashing. Furthermore, pay attention to the method you use to heat that milk up. One’s first thought may be to warm it in the microwave but that is a huge no, no. Do it on the stove top as explained in this recipe to prevent curdling.
And, that completes my thoughts before sharing this easy Shepherd’s Pie recipe. It’s a simple dish that completely fills the belly. You can see another one of my recipes, such as beef stew with celery stock, here. Enjoy and remember to always live to the fullest.
Easy Shepherd’s Pie Recipe
Prep: 30 minutes
Cook: 30 minutes
- 4 large potatoes
- 1/4 cup milk
- 2 tbs. butter
- 1 tsp. salt
- 1 lb. ground beef
- 2 tbs. butter
- 3 tbs. flour
- 1/4 beef broth
- 1/4 cup milk
- 2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt
- dash of pepper
- 1/4 cup frozen mixed vegetables (thawed to room temp)
- Start by prepping the mashed potatoes. Peel and cube all 4 large potatoes.
- Add potatoes to a large 5 quart stainless steel pot filled with water and boil for 20 minutes.
- Meanwhile, begin prepping the beef filling. Brown ground beef in a large non-stick skillet, stirring occasionally until fully cooked.
- Remove meat from skillet and set aside.
- Set stovetop to medium and add butter and flour to skillet, making sure beef bits are still present.
- Stir until fully incorporated.
- Add salt, pepper, garlic powder, onion powder, beef broth, milk, and vegetables.
- Stir and heat until boiling. (You may raise stovetop temperature if necessary.)
- Once liquid is boiling, return cooked ground beef to skillet and remove from heat.
- Let the meat and vegetable mixture rest a bit. The sauce will thicken as it cools.
- Preheat oven to 350F.
- By now, the potatoes should be boiled. Drain and and leave in colander for time being.
- Using the original pot that the potatoes boiled in, warm the milk. Do not let it boil.
- Return potatoes to pot with milk and remove from heat.
- Add salt and butter to the potatoes.
- Mash potatoes until creamy. Set aside.
- Using a 9X9 casserole dish, layer bottom with the meat and vegetable mixture (approximately 1 inch thick.)
- Next, add a layer of mashed potatoes on top.
- Bake at 350F for 30 minutes.
- Remove from oven and let cool for 5-10 minutes before serving.
**Optional: Broil on high the last 5 minutes to create a golden brown crust.