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Foolproof Savory Shepherd's Pie
Instructions
1
Preheat the oven to 425°F.
2
Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
3
Peel the potatoes and dice into 1/2-inch cubes.
4
Place the potatoes in a large pot filled with cold water. Set the pot over high heat and bring to a boil. Boil the potatoes until they can be easily pierced with a fork, 15-18 minutes.
5
Once tender, drain the potatoes in a large colander and return them to the pot. Add the butter, sour cream, salt, and black pepper. Mash the potatoes until smooth. Add milk and stir gently to combine.
6
Thinly slice the mushrooms.
7
Finely dice the onion.
8
Finely dice the carrot
9
Finely dice the celery.
10
In an extra-large skillet over medium-high heat, melt the butter. Add mushrooms and salt. Sauté, stirring frequently, until the mushrooms have released their juices and are nicely browned, 5-6 minutes.
11
Transfer the mushrooms to a bowl and set aside.
12
Add the olive oil to the pan. When oil shimmers, add the onions, carrots, and celery. Sauté over medium-high heat, stirring frequently, until they are soft and translucent, 7-8 minutes.
13
Add the lean ground beef, thyme, nutmeg, salt and black pepper to the skillet. Sauté over medium-high heat, breaking beef up as it cooks, until browned and cooked through, 7-8 minutes.
14
Return mushrooms to skillet. Add the Worcestershire sauce, tomato paste, corn, and peas to the pan. Stir until the corn and peas are thawed, about 2 minutes.
15
Reduce the heat to medium. Sprinkle the flour over the beef mixture. Cook, stirring constantly to incorporate and toast the flour, about 1 minute.
16
Slowly stream the beef broth into the pan. Cook, stirring frequently, until broth begins to bubble and thicken, about 2 minutes.
17
Remove the skillet from the heat. Transfer the beef mixture to the prepared pie plate and smooth into an even layer.
18
Spoon the potatoes over the beef mixture, spreading them all the way to the edge. Use the back of the spoon to make small peaks in the potatoes.
19
Place the pie plate on a large baking sheet. Bake the pie on middle rack of oven until potatoes are lightly golden and the edges are bubbling, 15-17 minutes.
20
Check to see that pie is done. Remove from oven or add time as needed.
21
Allow to rest for 7-10 minutes before serving. Refrigerate leftovers for up to 3 days.
My Calorie Intake
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Tips & Tricks (5)
- Brown the Beef Properly 🍖Don't crowd the pan when browning ground beef; work in batches over medium-high heat to develop a deep, caramelized crust that adds rich umami flavor to your filling.
- Drain Potatoes Thoroughly 💧After boiling Yukon gold potatoes, drain them completely and let them sit in the hot pot for 1-2 minutes to evaporate excess moisture, ensuring a creamy topping that won't become watery.
- Sour Cream Temperature Trick 🥄Add sour cream to your mashed potatoes off the heat after they've cooled slightly to prevent curdling, then fold it in gently for maximum tang and creaminess.
- Toast Your Flour 🌾Cook the flour in butter for 1-2 minutes before adding broth to create a proper roux, which eliminates the raw flour taste and creates a silkier, more luxurious sauce.
- Grate Fresh Nutmeg Last 🌰Add freshly grated nutmeg directly to the mashed potato topping just before assembly for bright, aromatic flavor that pre-ground nutmeg cannot match.
Recipe Facts
Diet at a Glance
Low Sugar
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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