Chef John's Shepherd's Pie recipe
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Ingredients
- 1 ¼ pounds Yukon Gold potatoes, peeled and cubed 3 cloves garlic, halved 1 pound lean ground beef 2 tablespoons flour ¾ cup beef broth 3 tablespoons ketchup 4 cups frozen mixed vegetables ½ teaspoon black pepper ½ cup shredded Cheddar cheese, divided ¾ cup light sour cream 1 teaspoon salt
Nutrition Info
- 311.4 caloriescarbohydrate: 23.5 gcholesterol: 58.8 mgfat: 17.2 gfiber: 3.2 gprotein: 16.2 gsaturatedFat: 8 gservingSize: -sodium: 546.4 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Shepherd's Pie
Directions
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Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
Transfer beef mixture into an oven-proof casserole dish.
Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
Sprinkle with remaining 1/4 cup of grated cheese.
Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.