Chef John'S Shepherd'S Pie
Ingredients
- 1 1/4 pounds Yukon Gold potatoes, peeled and cubed ⓘ
- 3 cloves garlic, halved ⓘ
- 1 pound lean ground beef ⓘ
- 2 tablespoons flour ⓘ
- 3/4 cup beef broth ⓘ
- 3 tablespoons ketchup ⓘ
- 4 cups frozen mixed vegetables ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1/2 cup shredded Cheddar cheese, divided ⓘ
- 3/4 cup light sour cream ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
624
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).