Chef John's Shepherd's Pie
Description
This easy shepherd's pie is made with lean ground beef and veggies, topped with creamy garlic mashed potatoes for a comforting weeknight casserole.
Ingredients
•
1 1/4 pounds Yukon Gold potatoes, peeled and cubed
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3 cloves garlic, halved
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1 pound lean ground beef
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2 tablespoons flour
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4 cups frozen mixed vegetables
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3/4 cup beef broth
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3 tablespoons ketchup
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1 teaspoon salt
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1/2 teaspoon black pepper
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3/4 cup light sour cream
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1/2 cup shredded Cheddar cheese, divided
Directions
1
Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2
Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
3
Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
4
Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
5
Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.