This delicious Martha Stewart Shepherd’s Pie is a comforting and hearty meal, perfect for a quick and easy dinner. Made with seasoned beef, mixed vegetables, and creamy mashed potatoes, it’s baked until golden and crispy on top. You can customize it with your favorite vegetables or even swap beef for lamb for a traditional touch!
Recipe Ingredients:
- 450g / 1 lb ground beef (beef mince)
- 1 medium onion, chopped
- 1 garlic clove, minced
- ¼ tsp dried thyme
- 2 tbsp ketchup
- 1 tbsp plain flour / all-purpose flour
- 280g / 10 oz frozen mixed vegetables (no need to thaw)
- 120ml / ½ cup water
- Salt and black pepper, to taste
- 720g / 3 cups mashed potatoes
How To Make Shepherd’s Pie
- Preheat oven and cook beef: Preheat oven to 220°C / 425°F. Heat a large (5-quart) heavy pot or Dutch oven over high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 4–5 minutes. Add the chopped onion and garlic, and cook until softened, about 4 minutes.
- Add thyme, ketchup, and flour, then vegetables and water: Stir in the thyme, ketchup, and flour until combined. Add the water and frozen vegetables. Cook for about 3 minutes, until the vegetables are warmed through and the liquid has thickened. Season with salt and black pepper.
- Assemble pie: Transfer the beef mixture to a 2-quart baking dish. Spread the mashed potatoes evenly over the top, using a fork to create lines and peaks.
- Bake: Place the dish on a rimmed baking sheet and bake for 10–15 minutes, until the mashed potatoes are lightly browned. Serve warm and enjoy!
Recipe Tips:
- Use freshly made mashed potatoes: For the best texture, use creamy, freshly made mashed potatoes instead of store-bought or leftover ones, which can become dry when baked.
- Drain excess fat from the beef: If using high-fat beef, drain any excess grease after cooking to prevent the pie from becoming too oily.
- Let the filling thicken properly: Simmer the beef mixture until the liquid thickens before assembling the pie. This prevents a watery filling.
- Fluff the mashed potatoes with a fork: Before baking, run a fork over the mashed potatoes to create peaks. This helps them crisp up nicely in the oven.
- Place a baking sheet under the dish: Shepherd’s pie can bubble over while baking. Placing a rimmed baking sheet underneath prevents a mess in the oven.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover Shepherd’s Pie cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, wrap the dish tightly with plastic wrap and foil or transfer portions to airtight containers. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Cover the Shepherd’s Pie with foil and bake for 20–25 minutes until heated through. Remove the foil for the last 5 minutes to crisp up the mashed potatoes.
Nutrition Facts
Serving Size: 1 serving (approximately 387g)
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 4.5g
- Cholesterol: 45mg
- Sodium: 440mg
- Total Carbohydrate: 56g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 21g
Check out More Recipes:
- Martha Stewart Crab Quiche
- Martha Stewart Oven Cooked Bacon
- Martha Stewart Chicken Pot Pie With Puff Pastry
- Martha Stewart Tomato Pie Recipe
Martha Stewart Shepherd’s Pie
Description
This delicious Martha Stewart Shepherd’s Pie is a comforting and hearty meal, perfect for a quick and easy dinner. Made with seasoned beef, mixed vegetables, and creamy mashed potatoes, it’s baked until golden and crispy on top. You can customize it with your favorite vegetables or even swap beef for lamb for a traditional touch!
Ingredients
Instructions
- Preheat oven and cook beef: Preheat oven to 220°C / 425°F. Heat a large (5-quart) heavy pot or Dutch oven over high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 4–5 minutes. Add the chopped onion and garlic, and cook until softened, about 4 minutes.
- Add thyme, ketchup, and flour, then vegetables and water: Stir in the thyme, ketchup, and flour until combined. Add the water and frozen vegetables. Cook for about 3 minutes, until the vegetables are warmed through and the liquid has thickened. Season with salt and black pepper.
- Assemble pie: Transfer the beef mixture to a 2-quart baking dish. Spread the mashed potatoes evenly over the top, using a fork to create lines and peaks.
- Bake: Place the dish on a rimmed baking sheet and bake for 10–15 minutes, until the mashed potatoes are lightly browned. Serve warm and enjoy!
Notes
- Use freshly made mashed potatoes: For the best texture, use creamy, freshly made mashed potatoes instead of store-bought or leftover ones, which can become dry when baked.
Drain excess fat from the beef: If using high-fat beef, drain any excess grease after cooking to prevent the pie from becoming too oily.
Let the filling thicken properly: Simmer the beef mixture until the liquid thickens before assembling the pie. This prevents a watery filling.
Fluff the mashed potatoes with a fork: Before baking, run a fork over the mashed potatoes to create peaks. This helps them crisp up nicely in the oven.
Place a baking sheet under the dish: Shepherd’s pie can bubble over while baking. Placing a rimmed baking sheet underneath prevents a mess in the oven.
Martha Stewart Shepherd’s Pie