Shepherd's Pie Casserole
Ground beef, onion, peas, carrots and corn in a thick gravy under Parmesan mashed potatoes, baked at 400°F until golden. Serves 6.
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Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 1 pound ground beef 90% lean
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt for the filling
- 1/2 teaspoon black pepper ground, for the filling
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots mixed
- 1/2 cup frozen corn kernels
- 1 1/2 to 2 pounds russet potatoes about 2 large, peeled and cut into 1-inch cubes
- 8 tablespoons unsalted butter 1 stick
- 1/3 cup half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt for the potatoes
- 1/4 teaspoon black pepper ground, for the potatoes
- 1/4 cup Parmesan cheese grated
Instructions
- Heat the olive oil in a large skillet over medium-high heat for 2 minutes. Add the onion and cook for 5 minutes, stirring occasionally.
- Add the ground beef and break it apart with a wooden spoon. Stir in the parsley, rosemary, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned with no pink left and reaches 160°F.
- Stir in the Worcestershire sauce and garlic and cook for 1 minute. Add the flour and tomato paste and stir until no clumps of tomato paste remain.
- Add the beef broth, peas and carrots, and corn. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens into a gravy. Set the filling aside and heat the oven to 400°F.
- Put the potatoes in a large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for 10 to 15 minutes, until fork tender.
- Drain the potatoes in a colander and return them to the hot pot. Let them sit for 1 minute so any remaining liquid evaporates. Add the butter, half-and-half, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and mash until everything is mixed together, then stir in the Parmesan.
- Pour the filling into a 9x9-inch (or 7x11-inch) baking dish and spread it into an even layer. Spoon the mashed potatoes over the top and carefully spread them into an even layer.
- If the dish looks very full, set it on a rimmed baking sheet. Bake uncovered for 25 to 30 minutes, until the top is golden, the filling bubbles at the edges and the center reaches 165°F.
- Let the casserole cool for 15 minutes before serving.
Notes
If the top browns too quickly, lay foil over it and keep baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 495kcalCarbohydrates: 35.1gProtein: 22gFat: 30.7gSodium: 739mgFiber: 3.7gSugar: 4.7g
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