Hearty Beef Shepherd’s Pie Casserole
Equipment
- Large skillet
- Large pot
- 8x8 baking dish
- Potato masher
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 large russet potatoes, peeled and cubed
- 1/4 cup milk
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and lightly grease an 8x8 baking dish.
- In a large skillet, cook the ground beef over medium heat until it starts to brown. Add the onion and garlic and cook until the onion softens.
- Stir in the carrots and cook for 3 minutes. Add the tomato paste, beef broth, Worcestershire sauce, peas, salt, and pepper. Simmer for 5 minutes until the mixture thickens slightly.
- While the filling simmers, boil the potatoes in a large pot of salted water until tender, about 12 minutes. Drain and return them to the pot.
- Mash the potatoes with the milk, butter, salt, and pepper until smooth.
- Spread the beef mixture evenly in the prepared baking dish. Spoon the mashed potatoes over the top and spread them to the edges. Sprinkle with cheddar cheese.
- Bake for 20 minutes until the filling bubbles and the cheese is melted and lightly browned.
Notes
Make the beef filling a day ahead and refrigerate it so assembly is quick at dinnertime. Leftovers reheat best in a 350°F oven to keep the potato topping from turning soggy. If the filling seems too thick after simmering, add a splash more broth before transferring it to the dish.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Large pot, 8x8 baking dish, Potato masher
Cuisine: American
Equipment: Large skillet, Large pot, 8x8 baking dish, Potato masher