Most times when people think of Shepherd’s Pie it might bring up either good memories, bland memories, or it’s nothing but beef memories. I decided to take the idea and turn it into my own version that’s a little lighter but packed with flavor. We used a deep dish 8×8 pan, but if you have the regular depth one, you’ll want to use an additional pan as this was pretty packed to the max in the deep dish.
The Garden Sprout Shepherd’s Pie
Servings – 6 to 8 especially if you toss in a side salad.
For the Filling
- 1 lb 93% lean ground beef (there is so much flavor in this you won’t miss the higher fat content beef)
- 1 carrot, peel & finely diced
- 4 oz baby bella mushrooms, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 cup beef broth (I use Better then Bouillon since I can make as much as I need at a time and not waste unused broth)
- 2 Tbsp flour
- 1 Tbsp tomato paste
- 2 tsp worcestershire
- 1/2 Tbsp fresh thyme
- 1 tsp fresh rosemary
- 2 Tbsp unsalted butter
- Salt and pepper to taste
For the potatoes
- 1.5 lbs yukon gold potatoes, peeled
- 1/2 cup buttermilk
- 2 Tbsp unsalted butter
- 1 tsp salt
- For the potatoes – I used my Instant Pot because it’s easier and faster. Place the peeled potatoes in the IP and add enough water to cover them, add in some salt. Put on the lid and High Pressure for 10 minutes, natural pressure release for 5 minutes. Carefully release any remaining pressure, drained water. Put potatoes back in Instant Pot if desired (or another bowl) and mash then added buttermilk, butter, and salt. Place off to side.
- Turn oven to 425F
- For the filling, melt 2 Tbsp of butter in a large pan. Once melted add onions and carrots and saute till onions are translucent.
- Add garlic and saute for about 1 more minute.
- Add ground beef and cook till brown then add mushrooms.
- Cook until mushrooms reduce and release most of their moisture.
- Sprinkle flour over ground beef mixture and toss to mix.
- Add beef broth, tomato paste, Worcestershire, thyme, rosemary, corn, and peas, salt and pepper.
- Simmer 10 – 15 minutes until slightly thickened.
- Place filling in an oven safe pan (I used a deep dish 8×8 and had just enough space, if you have a regular sized 8×8 you’ll need another baked dish to bake all the yummy filling). Spread the mashed potatoes on top and sprinkle paprika over the top.
- Bake in the oven for 15 -20 minutes till it bubbles then turn on the broiler and and broil for about 5 minutes until the potatoes brown slightly.
- Serve and enjoy!