This Shepherd’s Pie With Ground Beef is a perfect dinner for two or three people. The ground beef stuffing, made from the ground, is rich and slightly tart, with a touch of carrot and onion sweetness. It’s so good that you want to eat it with a spoon before you even put it in the oven. And the potato filling is creamy and delicious.
- 7×5-inch Baking Dish
- 1 large russet potato* chopped
- Salt and pepper
- 2 tablespoons (1oz) butter
- 1 tablespoon milk or cream
- 1 large egg yolk
Ground Beef Filling
- 1/2 pound ground beef
- 1 teaspoon olive oil
- 1/2 medium onion diced (about 1/2 cup)
- 1 medium carrot diced
- 1 garlic clove pressed or minced
- 1/8 teaspoon dried thyme
- 1 tablespoon (8g) all-purpose flour
- 2 teaspoons ketchup or tomato paste
- 3/4 cup chicken broth
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup frozen peas
- Preheat your oven to 400°F and lightly grease a 7×5-inch baking dish. Set aside.
Start Your Potatoes
- Place chopped potatoes in a medium pot and cover with cold water. Add 1/4 teaspoon salt. Bring potatoes to a simmer and cook until fork-tender, 10 to 15 minutes. Drain, cover, and set aside.
Make the Filling
- While your potatoes cook, in a medium skillet over medium heat, cook ground beef until well-browned, breaking up the meat as you go. Drain fat and transfer hamburger to a plate.
- Return the pan to the stove and heat oil over medium heat. Add onions and carrot and cook until the onions begin to soften and turn translucent around the edges, about 5 minutes. Add garlic and thyme and cook for 30 seconds.
- Stir in flour and ketchup/tomato paste and cook for 1 minute. Slowly whisk in the chicken broth and Worcestershire sauce. Bring to a simmer and cook for 3 to 5 minutes, until thickened. Remove from heat and stir in hamburger, peas, and salt and pepper to taste. Transfer the mixture into your prepared baking dish, smooth into an even layer, and set aside.
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