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Shepherd's Pie

Teresa Ambra
This is the Best Shepherd's Pie recipe ever! We have made so many versions of this classic meat pie over the years. This one is filled with two meats, lots of veggies and seasoned to perfection. It's topped with creamy, cheesy mashed potatoes. This version is gluten free. If you need a casserole for a crowd for family, company dinners or potlucks, this one will make everybody happy!
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Beef Main Dish
Cuisine American
Servings 12
Calories 473 kcal

Ingredients
  

MASHED POTATO TOPPING:

  • 6 large Russet potatoes diced, (about 4 lbs.)
  • 4 tbsp. unsalted butter
  • 1 cup half-and-half
  • 1 cup parmesan cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 2 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 1/2-2 tsp. salt
  • 2 egg yolks

MEAT FILLING:

  • 2 lbs. 93% or 96% lean ground beef
  • 1 lb. Johnsonville mild Italian pork sausage
  • 1/2 red bell pepper diced (about 1/2 cup)
  • 1 cup onion chopped
  • 1 leek green top removed, cut in fourths and sliced
  • 2 large carrots sliced thinly or chopped (or 3 small)
  • 2 cloves garlic minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 tbsp. Bob's Red Mill all-purpose gluten free flour (or use regular flour if not on a gluten free diet)
  • 1 tbsp. tomato paste
  • 1 1/4 cups low-sodium chicken broth or beef broth
  • 1 tsp. worcestershire sauce
  • 1/2 tsp. dried oregano
  • 1 tbsp. fresh thyme (or 3/4 tsp. dried)
  • 1 tbsp. fresh rosemary (or 3/4 tsp. dried)
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 1 cup sharp cheddar cheese shredded
  • additional fresh thyme for garnish, if desired

Instructions
 

MASHED POTATO TOPPING:

  • Bring water to a boil in a large stock pot.
  • Add diced potatoes and boil about 15 minutes until soft.
  • Drain.
  • Add potatoes back into the stock pot.
  • Add butter, half-and-half, both cheeses and seasonings.
  • Stir together well to combine.
  • Add egg yolks and stir again to combine.
  • Set aside.

BEEF FILLING:

  • In a large 12” skillet, fry ground beef, sausage, carrots, red bell pepper, onions, leeks and garlic until veggies are tender and no pink remains on the beef.
  • Cut beef down in small pieces while frying.
  • Drain all grease.
  • Sprinkle flour over top of beef mixture and work into beef.
  • Cook 1-2 minutes.
  • Add salt, pepper, tomato paste, Worcestershire sauce, chicken broth and seasonings and cook about 5-10 minutes at a simmer.
  • Turn off heat.
  • Add corn and peas and stir to combine.
  • Spray a 9x13” glass baking dish with cooking spray.
  • Pour meat mixture into prepared baking dish.
  • Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the beef so there are no gaps.
  • Sprinkle 1 cup of cheddar cheese over top.
  • Bake at 400° for about 30 minutes until top is lightly, golden brown.
  • Allow casserole to sit out about 10 minutes and set up before serving.
  • Garnish with fresh thyme, if desired.

Notes

NOTE: You can also use ground turkey or ground lamb or any combination of meats (beef, sausage, pork, venison, turkey, lamb).
Recipe source: adapted from Alton Brown, Food Network.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 473kcalCarbohydrates: 30gProtein: 32gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 129mgSodium: 1042mgPotassium: 683mgFiber: 4gSugar: 4gVitamin A: 3150IUVitamin C: 49.5mgCalcium: 240mgIron: 3.8mg
Keyword beef, carrots, casserole, corn, gluten free, main dish, potatoes, shepherd's pie, vegetable
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