111 minutes•Easy•Serves 6
Simple Shepherd's Pie
By @chef1
A comforting and easy-to-make Shepherd's Pie with ground beef, mixed vegetables, and a creamy mashed potato topping.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1lb Ground beef, raw
- ●1 medium, chopped Onion
- ●1 cup, diced Carrots
- ●1 cup, frozen Peas
- ●1 cup Beef broth
- ●2 tablespoons Tomato paste
- ●1 tablespoon Worcestershire sauce
- ●2lbs Potatoes, flesh and skin, raw
- ●1/2 cup Milk
- ●4 tablespoons Butter
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- 3Add the chopped onion and diced carrots to the skillet and cook until softened, about 5 minutes.
- 4Stir in the frozen peas, beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- 5Season with salt and pepper to taste.
- 6Scrub and quarter the measured potatoes, keeping skins. Boil in water until tender, 15-20 minutes.
- 7Drain the potatoes and return them to the pot. Mash with milk and butter until smooth and creamy.
- 8Season the mashed potatoes with salt and pepper to taste.
- 9Pour the meat and vegetable mixture into a 9x13 inch baking dish.
- 10Spread the mashed potatoes evenly over the top of the meat mixture.
- 11Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are golden brown.
- 12Let cool slightly before serving.
Recipe details
- Cuisine
- British
- Category
- Main course
- Preparation
- 27 minutes
Estimated total: 111 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare measured ingredients: 10 min planning allowance (vegetable_prep)
- oven preheat: 15 min planning allowance (oven_preheat)
- pan preheat: 3 min planning allowance (pan_preheat)
- saute: 8 min planning allowance (saute)
- transfer: 2 min planning allowance (transfer)
- sauce heat: 3 min planning allowance (sauce_heat)
- transfer: 2 min planning allowance (transfer)
- boil heat: 10 min planning allowance (boil_heat)
- simple prep: 5 min planning allowance (simple_prep)
- transfer: 2 min planning allowance (transfer)
- transfer: 2 min planning allowance (transfer)
- transfer: 2 min planning allowance (transfer)
- brief cool: 5 min planning allowance (brief_cool)
- transfer: 2 min planning allowance (transfer)
- Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
- Chosen 10-minute initial preparation allowance includes implicit chopping and measuring; written preparation is not counted here again.
- Ground beef, raw: Recipe Studio owner-chosen estimate: count 50% of the initial meat fat for explicitly drained excess fat. This is a calculation convention, not measured absorption or a universal cooking yield. Meat protein and other non-fat nutrients are not halved.
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- Onion: USDA medium (2-1/2" dia) portion weight
- Matched to a medium raw onion. 'Chopped' refers to preparation, not a different food item.
- Carrots: USDA cup chopped portion weight
- Matched to raw carrots, 'diced' considered equivalent to 'chopped'.
- Peas: USDA cup portion weight
- Beef broth: USDA cup portion weight
- Tomato paste: USDA tbsp portion weight
- Assumed tomato paste without added salt.
- Worcestershire sauce: USDA tbsp portion weight
- Owner-authorized explicit recipe amount or suitable ingredient substitution.
- Milk: USDA cup portion weight
- Assumed nonfat milk as a generic equivalent for unspecified milk fat content.
- Butter: USDA tbsp portion weight
- Salt: USDA tsp portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- Black pepper: USDA tsp, ground portion weight
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Potatoes, flesh and skin, raw: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Potatoes","amount":"2 lbs, peeled and quartered"}. Authored: {"item":"Potatoes, flesh and skin, raw","amount":"2lbs"}.
- Ground beef, raw: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Ground beef","amount":"1 lb"}. Authored: {"item":"Ground beef, raw","amount":"1lb"}.
- Potatoes, flesh and skin, raw: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Potatoes","amount":"2 lbs, peeled and quartered"}. Authored: {"item":"Potatoes, flesh and skin, raw","amount":"2lbs"}.
- Ground beef, raw: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Ground beef","amount":"1 lb"}. Authored: {"item":"Ground beef, raw","amount":"1lb"}.
- Ground beef, raw: 453.59 g · USDA reference 174036
- Onion: 110 g · USDA reference 170000
- Carrots: 128 g · USDA reference 170393
- Peas: 134 g · USDA reference 170016
- Beef broth: 240 g · USDA reference 171538
- Tomato paste: 32 g · USDA reference 170459
- Worcestershire sauce: 17 g · USDA reference 171610
- Potatoes, flesh and skin, raw: 907.18 g · USDA reference 170026
- Milk: 123.5 g · USDA reference 169868
- Butter: 56.8 g · USDA reference 173410
- Salt: 6 g · USDA reference 173468
- Black pepper: 1.15 g · USDA reference 170931
ground beef · mashed potatoes · peas · baked pie
Estimated nutrition per serving
359 calories · 19.2 g protein · 35.9 g carbohydrate · 15.7 g fat · 5.4 g fiber · 747 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Friday
dinner
winter
Requested: 30 min