This Pioneer Woman Shepherd’s Pie recipe is made with ground beef, carrots, peas, corn, potatoes, and cheddar cheese. This hearty Shepherd’s Pie creates a delicious dinner that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
For The Beef And Vegetable Layer:
- 1 Lb. Ground Beef
- 1 1/2 C. Chopped Yellow Onions
- 3/4 C. Chopped Carrots
- 1/2 C. Peas (Frozen)
- 1/2 C. Corn Kernels (Frozen)
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 Tbsp. Fresh Thyme Leaves
- 1 Clove Garlic, Pressed Or Minced
- 1 C. Beef Stock
- Salt And Pepper, To Taste
For The Mashed Potato Layer:
- 2 Lb. Yukon Gold Potatoes, Peeled, And Cubed
- 1/2 C. Heavy Cream
- 1/4 C. Milk
- 3 Tbsp. Butter, Softened Or Melted
- 1 C. Grated Cheddar Cheese
- Salt And Pepper, To Taste
How To Make Shepherd’s Pie:
- Brown the beef and cook vegetables: Heat a large skillet over medium-high heat. Add the ground beef and brown for about 5 minutes until fully cooked. Soak up excess fat, then add onions and carrots. Season with salt and pepper, cooking for 10 minutes until softened.
- Add peas, corn, and sauce: Stir in peas and corn, cooking for 2 minutes. Add butter, stir until melted, then add flour, thyme, and garlic. Cook for 1 minute, then pour in beef stock and bring to a boil. Let it simmer until the broth thickens. Remove from heat and transfer the beef mixture to an 8×8 baking dish.
- Make mashed potatoes: Place the cubed potatoes in a pot of cold water and bring to a boil. Cook for 5 minutes until fork-tender, then drain. Spread the potatoes on a sheet pan for a few minutes to let the steam escape. Mash the potatoes and mix in cream, milk, butter, and cheese. Season with salt and pepper.
- Assemble and bake: Spread the mashed potatoes on top of the beef and vegetable mixture in the dish. Bake at 425ºF for 20-25 minutes until the top is golden and crispy.
- Serve and enjoy!
Recipe Tips
- Use Yukon Gold potatoes for the best texture: These potatoes create a creamy and buttery mashed potato layer that holds up well when baked.
- Drain the fat from the beef: After browning the beef, remove any excess fat to prevent the dish from becoming greasy.
- Let the mashed potatoes steam before mashing: After draining, spread the potatoes out for a few minutes to let the steam escape. This helps achieve a fluffier texture.
- Season each layer well: Make sure to season both the beef mixture and the mashed potatoes with enough salt and pepper for a balanced flavor.
- Broil for a crispy top: For an extra crispy and golden mashed potato layer, broil the shepherd’s pie for a few minutes after baking.
How To Store & Reheat Leftovers
Storing in the fridge: Place leftover shepherd’s pie in an airtight container and store it in the fridge for up to 3 days.
Freezing: You can freeze the baked shepherd’s pie for up to 2 months. Let it cool to room temperature before wrapping tightly in foil.
Reheating: Reheat in the oven at 350ºF (175ºC) for about 20-25 minutes, or until heated through. If reheating from frozen, heat for about 1 hour.
Nutrition Facts
- Calories: 935
- Fat: 60 g
- Saturated Fat: 31 g
- Trans Fat: 2 g
- Cholesterol: 186 mg
- Sodium: 1453 mg
- Carbohydrates: 55 g
- Fiber: 9 g
- Sugar: 9 g
- Protein: 38 g
Try More Pioneer Woman Recipes:
- Slow Cooker Drip Beef Sandwiches
- French Beef Dip Sandwiches
- Beef Stew And Cheese Grits
- Braised Beef Brisket
Pioneer Woman Shepherd’s Pie
Description
This Pioneer Woman Shepherd’s Pie recipe is made with ground beef, carrots, peas, corn, potatoes, and cheddar cheese. This hearty Shepherd’s Pie creates a delicious dinner that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients
For The Beef And Vegetable Layer:
For The Mashed Potato Layer:
Instructions
- Brown the beef and cook vegetables: Heat a large skillet over medium-high heat. Add the ground beef and brown for about 5 minutes until fully cooked. Soak up excess fat, then add onions and carrots. Season with salt and pepper, cooking for 10 minutes until softened.
- Add peas, corn, and sauce: Stir in peas and corn, cooking for 2 minutes. Add butter, stir until melted, then add flour, thyme, and garlic. Cook for 1 minute, then pour in beef stock and bring to a boil. Let it simmer until the broth thickens. Remove from heat and transfer the beef mixture to an 8×8 baking dish.
- Make mashed potatoes: Place the cubed potatoes in a pot of cold water and bring to a boil. Cook for 5 minutes until fork-tender, then drain. Spread the potatoes on a sheet pan for a few minutes to let the steam escape. Mash the potatoes and mix in cream, milk, butter, and cheese. Season with salt and pepper.
- Assemble and bake: Spread the mashed potatoes on top of the beef and vegetable mixture in the dish. Bake at 425ºF for 20-25 minutes until the top is golden and crispy.
- Serve and enjoy!
Notes
- Use Yukon Gold potatoes for the best texture: These potatoes create a creamy and buttery mashed potato layer that holds up well when baked.
- Drain the fat from the beef: After browning the beef, remove any excess fat to prevent the dish from becoming greasy.
- Let the mashed potatoes steam before mashing: After draining, spread the potatoes out for a few minutes to let the steam escape. This helps achieve a fluffier texture.
- Season each layer well: Make sure to season both the beef mixture and the mashed potatoes with enough salt and pepper for a balanced flavor.
- Broil for a crispy top: For an extra crispy and golden mashed potato layer, broil the shepherd’s pie for a few minutes after baking.
Pioneer Woman Shepherd’s Pie