Creamy Beef and Potato Shepherd’s Pie Recipe
Servings: 6-8
Cooking Time: 1 hour 15 minutes
Difficulty: Easy
Description: A classic shepherd’s pie with a creamy twist, featuring tender beef, fluffy mashed potatoes, and a rich, creamy sauce.
Ingredients:
For the beef mixture:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the mashed potatoes:
- 3-4 large potatoes, peeled and chopped into 1-inch cubes
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- Salt and pepper, to taste
For the creamy sauce:
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into small pieces as it cooks.
- Add the diced onion, minced garlic, beef broth, tomato paste, Worcestershire sauce, and thyme to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
- While the beef mixture is cooking, prepare the mashed potatoes. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the pot. Add the unsalted butter, heavy cream, salt, and pepper, and mash the potatoes with a potato masher or a fork until they’re smooth and creamy.
- In a small saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook for 1-2 minutes, or until the mixture forms a smooth paste.
- Gradually add the heavy cream to the saucepan, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens. Remove from heat and stir in the grated cheddar cheese until melted. Season with salt and pepper to taste.
- To assemble the shepherd’s pie, spread the creamy beef mixture in the bottom of a 9×13-inch baking dish. Top with the mashed potatoes, spreading them evenly to cover the beef mixture.
- Pour the creamy sauce over the potatoes, spreading it evenly to cover the top.
- Bake the shepherd’s pie in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the sauce is bubbly.
- Serve hot and enjoy!
Picture:
[Image description: A warm, golden-brown shepherd’s pie with a creamy sauce and a side of steamed vegetables. The potatoes are perfectly mashed and the beef mixture is flavorful and tender. The dish is served in a 9×13-inch baking dish, and a few sprigs of fresh thyme are placed on top for garnish.]
I hope you enjoy this creamy twist on the classic shepherd’s pie recipe!
