Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

I like to serve the veggie part on the side, so maybe this isn't really Shepherd's Pie, but this is what I call it.

Ingredients Nutrition

Directions

  1. Start a large dutch oven or large pot to boil on high. Add the 2 pounds of potatoes along with the 2 teaspoons salt while the water is still cold. Once it starts to boil, cook til a fork inserted into the largest potato falls off the fork inserted into it, about 15-20 minutes.
  2. Meanwhile, heat a skillet to medium heat and add lean ground beef, along with onions, Worcestershire and Italian seasoning. Once the meat is no longer pink, add the garlic and cook for another minute until you smell the garlic. Put the meat into a 9X13 pan (which is akin to a brownie pan).
  3. Don't rinse the skillet, but instead, add the butter and melt it down over medium heat. Add the flour, bouillon, salt and pepper and stir to combine, making a roux. Its important to add the milk in 1/4 cup increments at this time, making sure to stir until it comes back together, to avoid lumping. Once you have added all the milk, you should have the 'cream soup' portion of this recipe. Pour overtop of your meat mixture.
  4. Once the potatoes are cooked, drain them, then, with the skins on, mash them well. Add the sour cream and Parmesan, along with the salt. Layer the potatoes on top of the creamy meat and then top with cheese.
  5. Bake in a 375° F oven until the cheese is golden brown and melty, about 20 minutes.
  6. Serve with veggie of your choice and enjoy.