Homemade Shepherd’s Pie

Homemade Shepherd’s Pie

A true winter classic, the humble homemade shepherd’s pie is a great budget dish filled with tons of fresh veggies, onions, carrots, leeks, green peppers, peas, mushrooms and a creamy potato mash topping. While making the mashed potato topping from scratch takes a little more time than using instant mash, the results are worlds apart, and you’ll be grateful you put in a bit more effort.

Homemade Shepherd’s Pie

Course: Main Dish, Meat
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes

 

Ingredients:

  • 1 ½ pounds ground beef
  • 1 large onion
  • 4 large carrots
  • 2 large leeks
  • 2 green peppers
  • ½ cup peas
  • ½ pound white mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • ½ cup red wine
  • ½ cup beef stock
  • 1 pound potatoes
  • 2 tablespoons butter
  • ½ cup heavy cream
  • salt and pepper to taste

Instructions:

  1. Preheat your oven to 400 degrees F.
  2. Add the potatoes to a large pot filled with cold water and boil for 20-30 minutes, or until the potatoes are super-soft.
  3. In the meantime, heat the olive oil in a large skillet over medium heat.
  4. Chop the onion, carrots, leeks, and peppers and quarter the mushrooms. Add the veggies to the hot oil and cook for 5-6 minutes, or until the veggies start to soften up.
  5. Add in the ground beef with a fat pinch of salt and pepper and cook until the beef is browned through.
  6. Add in the flour and cook for a few minutes to cook out the raw taste in the flour. Pour in the red wine and beef stock and cook until the liquid reduces and the mixture thickens up beautifully, around 10-15 minutes.
  7. Once the potatoes are cooked through, strain them, and mash them using your indy Chef Potato Masher. Mix the potatoes with the cream until smooth and fluffy.
  8. Layer the beef and veggie mixture in a large baking dish and top with the fluffy mash. Bake for 15-20 minutes, or until the mash develops a nice golden-brown color.
  9. Let the Shepherd’s Pie cool down for 10 minutes before serving. Enjoy!

Recipe Notes:

Tip: The red wine brings great depth of flavor to the dish, but you can leave it out if you don’t drink wine – just use more beef stock.

You can find the Indy Chef Potato Masher here

 

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