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Classic Beef Shepherd's Pie with Root Vegetables
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large skillet
  • Medium pot
  • Baking dish
  • Potato masher

Ingredients
  

  • 1 lb ground beef
  • 4 medium russet potatoes, peeled and cubed
  • 2 carrots, diced
  • 1 parsnip, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1/4 cup milk
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Place the cubed potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 12 minutes, then drain.
  • While the potatoes cook, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
  • Add the onion, garlic, carrots, parsnip, and thyme to the skillet. Cook for 5 minutes until the vegetables start to soften.
  • Sprinkle the flour over the beef mixture and stir for 1 minute. Slowly pour in the beef broth while stirring to create a gravy.
  • Season with salt and pepper, then simmer the filling for 8 minutes until the vegetables are tender and the mixture thickens.
  • Mash the drained potatoes with butter and milk until smooth. Season with a pinch of salt.
  • Spread the beef filling in a baking dish and spoon the mashed potatoes evenly over the top. Bake at 400°F for 20 minutes until the potato crust turns lightly golden.

Notes

Dice the parsnip and carrots into similar small pieces so they cook evenly with the beef. Leftovers reheat well in the oven at 350°F with a splash of broth added to the bottom of the dish to keep the filling moist.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Medium pot, Baking dish, Potato masher