Description
A warm and comforting Shepherd’s Pie with a creamy potato top, hearty ground beef, and mixed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1.25 pounds Yukon Gold potatoes, peeled and cubed
- 3 cloves garlic, halved
- 1 pound lean ground beef
- 2 tablespoons flour
- 4 cups frozen mixed vegetables
- 0.75 cup beef broth
- 3 tablespoons ketchup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup light sour cream
- 0.5 cup shredded Cheddar cheese, divided
Instructions
- Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil and simmer until tender, about 20 minutes.
- Preheat the oven to 375°F (190°C).
- Cook ground beef in a skillet over medium heat until browned and crumbly, about 6 to 8 minutes.
- Stir flour into the beef and drippings; cook for 1 minute.
- Add frozen vegetables, beef broth, ketchup, salt, and black pepper; mix until combined and thickened, about 5 minutes.
- Transfer filling to a 9×13 inch casserole dish, spreading into an even layer.
- Drain potatoes and garlic; return them to the pot and add sour cream and 1/4 cup Cheddar, mashing until smooth.
- Spoon mashed potatoes over the beef mixture, spreading to seal the edges.
- Sprinkle remaining Cheddar on top.
- Bake until cheese melts and the top turns golden, about 20 to 25 minutes. Broil for additional browning if desired.
- Let cool for 10 to 15 minutes before serving.
Notes
For a lighter option, substitute ground beef with plant-based ground or cooked lentils.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg