Pioneer Woman Shepherd’s Pie

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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