Old Fashioned Shepherd's Pie
At my house, Old Fashioned Shepherd’s Pie is the cozy dinner we pull out when the weather turns cold. Savory beef and tender carrots hide under a fluffy blanket of mashed potatoes that bakes up golden and crisp at the edges. Simple to make and big on comfort, it’s perfect for winter nights or St. Patrick’s Day and it always disappears fast.
Servings 6
Ingredients
- 1 Pound Ground Beef
- 2 Tablespoons Onion chopped
- 2 Tablespoons Butter
- 1 teaspoon Salt
- 2 Cups Carrots cooked and diced
- 2½ Cups Potatoes mashed
Instructions
- Preheat oven to 400°F.
- Grease 1½ quart heat-resistant glass bowl and set aside.
- Melt butter in skillet.
- Brown beef and onion lightly in melted butter.
- Add salt.
- Place cooked, diced carrots in bottom of well-greased 1½ quart heat-resistant glass bowl.
- Over carrots, pour browned beef mixture.
- Top with mashed potatoes.
- If desired, place remaining mashed potatoes in a cake decorating bag and use tips to pipe a design on top.
- Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned around the edge.
Notes
Helpful Tips
- Using frozen (thawed) cooked carrots will save time.
- Cut up vegetables ahead of time.
- Drain any extra fat or moisture so the filling is rich, not greasy.
- Cut carrots the same size so they cook evenly. Cook until just tender before layering.
- If piping potatoes, chill them for a few minutes so the ridges hold their shape.