Easy Shepherd's Pie
Time: 1 hour 15 minutes
Yield: 6 servings
Easy Shepherd’s Pie is a hearty comfort classic! It’s the perfect meal for a cold winter night. Tender ground beef is mixed with veggies and topped with creamy mashed potatoes and baked to golden perfection! Easy Shepherd’s Pie is savory, nourishing, and delicious as leftovers the next day.
Preheat the oven to 400 degrees F.
In a large pot, cover the potatoes with water and add a generous amount of salt.
Bring the water to a boil and cook until the potatoes are totally soft, about 16-18 minutes.
Drain the potatoes and return them to the pot.
Use a potato masher to mash the potatoes until somewhat smooth but still with chunks of potatoes.
Add the melted butter, milk, and sour cream.
Mash the potatoes with the butter, milk, and sour cream until fully incorporated and season with salt and pepper. Try not to over-mash, as this will result in gluey potatoes. Set it aside.
In a large, ovenproof skillet over medium heat, heat the olive oil.
Add the onion, carrots, garlic, and thyme and cook until fragrant and softened, about 5 minutes.
Add the ground beef and cook until no longer pink, about 5 minutes. Drain the fat from the skillet.
Stir in the frozen peas and frozen corn and cook until warmed through, about 3 minutes.
Season with salt and pepper.
Sprinkle the meat with the flour, stirring to evenly distribute.
Cook the mixture for 1 minute more and add the chicken broth.
Bring the mixture to a simmer and let it cook until thickened slightly, about 5 minutes.
Top the beef mixture with an even layer of the mashed potatoes and bake until there is very little liquid visible and the mashed potatoes are golden, about 20 minutes.
Broil the top of the shepherd’s pie if desired.
Garnish with parsley before serving.