Chef John's Shepherd's Pie

This easy shepherd's pie is made with lean ground beef and veggies, topped with creamy garlic mashed potatoes for a comforting weeknight casserole.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 311 Calories

Ingredients

• 1 teaspoon salt
• 1 pound lean ground beef
• 3 tablespoons ketchup
• 4 cups frozen mixed vegetables
• 3 cloves garlic, halved
• 2 tablespoons flour
• 0.75 cup beef broth
• 0.5 teaspoon black pepper
• 0.5 cup shredded Cheddar cheese, divided
• 0.75 cup light sour cream
• 1.25 pounds Yukon Gold potatoes, peeled and cubed

Recipe Instructions

Step 1

Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Step 2

Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.

Step 3

Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

Step 4

Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.

Step 5

Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.