Easy Shepherd's Pie Recipe

Rich, comforting, and prepared in a single pan, this Easy Shepherd's Pie Recipe is full of flavor! A classic dish found throughout the Midwest, this version features ground beef instead of traditional lamb, and utilizes leftover mashed potatoes, so prep is a breeze! Dinner is served!

Course Dinner, Main, Main Course

Cuisine American, Comfort Food

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 474kcal

Author Karly Gomez

Ingredients

4 strips bacon chopped
2 cups sweet yellow onion diced
1 ½ cups carrots diced
½ teaspoon kosher salt
1 tablespoon fresh garlic minced
1 cup red wine
2 tablespoons all-purpose flour
1 ½ lbs 85/15 ground beef
3 tablespoons tomato paste
1 cup beef broth
2 tablespoons worchestershire sauce
1 cup frozen peas
1 tablespoons fresh thyme minced
1 tablespoons fresh rosemary minced
½ teaspoon black pepper
6 cups mashed potatoes

Instructions

Preheat oven to 350 degrees. In a large, high-sided, oven-safe skillet, add the bacon and cook over medium-high heat until fat is rendered and bacon is crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside.
Add the onion and carrots and sprinkle with kosher salt. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and cook until reduced by half, about 3 minutes, then stir in the flour until all the vegetables are coated.
Add the ground beef and cook until no longer pink, breaking up the meat as it cooks, about 5 minutes. Stir in the tomato paste until coated and cook for 1 minute more. Carefully add the beef broth and worcestershire sauce and stir until combined. Add the peas, thyme, rosemary, and black pepper, as well as the reserved crispy bacon and stir well.
Top with the mashed potatoes in a single, thick, even layer, then place in the oven and bake for 30 minutes, or until golden and bubbly. Let sit 5 minutes before serving and enjoy!

Notes

I recommend a 12" cast iron skillet.
If you don't have any fresh herbs on-hand, swap the thyme and rosemary with 1 teaspoon each of the dried variety.
You can swap out red wine with more beef broth, though be sure to use a lower sodium variety to prevent the dish from becoming too salty.

Nutrition