Sheppard’s Pie is, by far, one of my favorite recipes! Anything with mashed potatoes, lots of veggies and a delicious sauce is pretty much going to by a winner in my book. When the cold weather comes around, this is a great recipe to make to keep you warm! It’s easy to whip up in a large batch and you can add as many veggies in there because we all know you can never have too many! For his recipe, I used carrots, mushrooms peas and corn, but you can add onions, squash, spinach, broccoli, or celery if you’d like. The possibilities are really endless here!
So let’s make the Sheppard’s Pie Recipe!
Whatever veggies you want to add, cut them up! Be sure that they are bite size. As I previously said, I’m using carrots, mushrooms, peas and corn. Next, cut potatoes into large pieces and add them to the pot with cold water and salt. Cook over high heat until they are soft. Once done, puree with heavy cream, butter and white pepper until nice and smooth!
For the meat mixture, I cooked one pound of ground beef in a pan until fully cooked, draining off the excess fat at the end. Once that’s done, we’ll set it aside. In a new pot, I melted butter, added mushrooms and cooked until they were deliciously browned.
Next went in the carrots for a few minutes and then the tomato paste. I cooked the paste until it was nicely browned. By allowing it to brown, you’ll add a depth of delicious tomato flavor to the filling. But be careful, if the paste isn’t cooked long enough, it will have a metallic flavor and that is just gross! Garlic gets added and then the wine!
Yum! Some of the wine cooks off, heat goes off and peas, corn and soy sauce go in!
Last but not least in our steps, we’ll add a little stock with cornstarch to thicken our scrumptious sauce!
I used a pie pan to bake my Sheppard’s Pie. 375 for about 30 minutes and that’s it!
Make this Sheppard’s Pie into a balance meal!
Enjoy with a side of fruit, like apple slices, brown rice and a cold glass of milk!
Get the recipe here!
- 2 russet potatoes
- 1 tbsp salt
- 1 pound ground beef 80/20
- 2 cups sliced baby bella mushrooms
- 1 cup diced carrots
- 1 tsp chopped garlic
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 4 + 2 tbsp butter
- 1 1/2 tbsp tomato paste
- 3/4 cup red wine
- 1 1/2 tbsp soy sauce
- 1 1/2 + 1/4 cup beef or vegetable stock
- 1 1/2 tbsp cornstarch
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/8 tsp white pepper
Preheat oven to 375 degrees.
Cut potatoes into large piece. Put in pot with cold water (to cover) and salt. Over high heat, cook until potatoes are soft.
Once potatoes are done, drain and using a stand mixer, add potatoes to bowl. In a small pot, add heavy cream, 4 tablespoons of butter and milk. Bring to a boil, then remove from heat and add to bowl with potatoes. Add white pepper. Slowly mix until potatoes are smooth.
*Note: you may not need all liquid, so add in increments until potatoes are fluffy and not too soft.
In a pan, brown meat. Drain off fat. Set aside.
In a new pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and sprinkle of salt. Cook until browned, about 7 minutes. Add carrots and cook until slightly softened, about 5 minutes.
Turn heat to medium low and add tomato paste. Stir really well and cook until paste has browned, about 5 minutes. Be sure to continuously stir to prevent paste from burning.
Add garlic and cook for 1 minute. Slowly add wine and stir well. Be sure to scrape bottom to get all browned bits up! Cook until 75% of the wine is cooked off and remove from heat.
Add peas, corn, soy sauce and 1 1/2 cups stock to the pot. In a small bowl, mix remaining stock and cornstarch together until smooth.
Add pot back to medium heat and slowly add cornstarch mixture. Bring to boil, stir while mixture thickens and then remove from heat. Add cooked beef.
In a baking dish, add meat mixture and spread evenly. Spoon on mashed potatoes and gently spread. Bake for 30 minutes or until meat mixture begins to bubble. Let cool for 10 minutes and enjoy!