A hearty and easy shepherd’s pie made with seasoned ground beef, vegetables, and creamy mashed potatoes baked until golden.

Scale

1 lb ground beef

1 1/2 cups chopped yellow onions

3/4 cup chopped carrots

1/2 cup peas

1/2 cup corn kernels

2 Tbsp butter

2 Tbsp flour

1 Tbsp thyme leaves

1 clove garlic

1 cup beef stock

2 lb Yukon Gold potatoes

1/2 cup heavy cream

1/4 cup milk

3 Tbsp butter

1 cup grated cheddar cheese

Salt and pepper

Cook Mode Prevent your screen from going dark

1. Brown the ground beef in a skillet until fully cooked.

2. Add onion and carrots and cook until soft.

3. Stir in peas and corn and cook briefly.

4. Add butter, flour, thyme, and garlic then cook for one minute.

5. Pour in beef stock and simmer until thickened.

6. Boil potatoes until fork tender then mash with cream, milk, butter, and cheese.

7. Spread beef mixture into baking dish.

8. Top with mashed potatoes evenly.

9. Bake at 425°F for 20–25 minutes until golden.

Use leftover mashed potatoes for a faster recipe.

You can freeze the casserole for up to two months.

Let the dish rest before serving for easier slicing.