Easy Shepherd's Pie
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Pie
- 1 lb ground round
- 1 onion, chopped (I use a small onion)
- 2 garlic cloves, minced
- salt, to taste
- pepper, to taste
- 1 (15 ounce) can cooked diced carrots (I only use half)
-
Gravy
- 3 -4 tablespoons butter
- 3 -4 tablespoons flour
- 1 (10 3/4 ounce) can beef broth
-
Potato topping
- 8 small russet potatoes
- 3 tablespoons butter, to taste
- 3 tablespoons sour cream (I use heaping)
- 1⁄4 cup milk, to taste
- salt, to taste
- pepper, to taste
directions
- Preheat oven to 400°F.
- Peel and dice potatoes and cook in boiling salted water until tender.
- In a large skillet, brown beef, onions and garlic.
- Drain fat if necessary.
- Add carrots, salt and pepper.
- In small pan whisk butter and flour together to make a roux.
- Add beef broth and cook until thickened.
- Add the gravy to the beef mixture.
- Transfer to a greased casserole dish.
- When potatoes are tender, drain and mash with butter, sour cream, milk, salt and pepper.
- Spread potatoes on top of beef mixture and bake until potatoes are golden on top, 15-20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
AWESOME! My boyfriend is likely the pickiest eater on the planet (he hates tomatoes and most ground beef recipes are tomato based) but he requested I make it again. He doesn't like onions but I managed to sneak some minced dehydrated in without him noticing and it added a bit of a kick. I had trouble with the gravy but I always do (lumps, lumps. lumps). I used frozen peas, carrots, and corn and cooked them first. Took quite a bit longer than 30 minutes but I'm a novice so that's probably why.
-
One of our family favorites! We have this often and take it to church meals as well. We double the recipe for our family. Everyone loves it. We use green beans instead of carrots, but almost any vegetable will do. We have used peas and carrots, too. Great winter night casserole and great to take to potlucks or to put in the freezer in a disposable foil container for another night. A whisk and low heat help keep the gravy from becoming lumpy. Start those potatoes early and then start mincing the onions and garlic. After that, get the gravy started whle the meat is cooking with the onions and garlic. Those are the things that take the longest.
see 9 more reviews
Tweaks
-
One of our family favorites! We have this often and take it to church meals as well. We double the recipe for our family. Everyone loves it. We use green beans instead of carrots, but almost any vegetable will do. We have used peas and carrots, too. Great winter night casserole and great to take to potlucks or to put in the freezer in a disposable foil container for another night. A whisk and low heat help keep the gravy from becoming lumpy. Start those potatoes early and then start mincing the onions and garlic. After that, get the gravy started whle the meat is cooking with the onions and garlic. Those are the things that take the longest.
-
This was an easy & super quick version of shepherd's pie. I used a 16 oz pkg of frozen mixed vegetables instead of the canned carrots. I also added 1/2 cup of sliced celery and 1 t of tarragon. It went together quickly, the sauce was thick enough, and everything blended well flavorwise. Thank you for sharing the recipe!
RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!