Classic Shepherd's Pot Pie
Shepherd's Pie has been a household favorite for years. Made with ground beef, garlic, onions, and topped with creamy potatoes, there really is nothing to dislike about the dish. Classic Shepherd's Pot Pie combines the robust flavor of shepherd's pie recipes that we adore, and adds a flaky crust to the bottom of it. It's a baked savory pie that will be loved by all. Enjoy!
Cooking MethodCasserole
Ingredients
- 1 1/2 pound ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/4 pinch dried thyme
- salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 2 medium carrots, diced small
- 4 large potatoes
- 3/4 cup milk
- 1 egg, lightly beaten
- 1 pre-made deep pie crust
- 1/4 cup frozen peas
- 1/4 cup frozen broccoli
Instructions
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Preheat oven to 400 degrees F.
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In large skillet, cook ground beef lightly, stirring with fork to break it up. Drain any excess fat.
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Add onion and garlic; cook until softened. Stir in thyme, savory and a little salt and pepper. Stir in flour.
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Add stock, Worcestershire sauce, carrots, peas and broccoli. Simmer partially covered, about 20 minutes, stirring often, until fairly thick and carrots are tender. Add salt and pepper to taste, if needed.
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Spread meat mixture in pie crust. Let cool slightly.
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Meanwhile, boil potatoes in salted water until tender; drain and mash. Beat in milk. Reserve half of egg for brushing on top; beat rest of egg into potatoes.
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Spread potato mixture carefully over meat mixture (easiest if you start from edges). Brush with remaining egg.
- Bake in oven for about 15 minutes or until bubbling hot and topping is golden.
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