Easy Shepherd's Pie with Frozen Vegetables
An easy and classic shepherd’s pie recipe, with a creamy mashed potato top and savory gravy.
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Servings: 10
Calories: 370kcal
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Ingredients
- 1 tbsp olive oil extra virgin
- 1.5 lb ground beef or turkey
- ¼ tsp salt
- ¼ tsp ground pepper
- 4 cups potatoes approx. 5-6 medium-large sized potatoes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley dried
- ½ cup beef stock low-sodium
- ¾ cup ketchup no salt added
- ¼ cup brown sugar
- 2 cups frozen mixed vegetables peas, corn, green beans, carrot
- 4 tbsp butter or margarine low-sodium
- ⅓ cup milk fresh
- 1 tbsp chives dried
- 1 tsp paprika
Instructions
- Preheat the oven to 350°F.
- Prepare a medium boiling pot, half filled with water and a pinch of salt.
- Peel the potatoes, rinse, and cube them into small pieces. Carefully add the potatoes to the pot of water, bring to a boil and boil for 10-12 minutes on medium heat, until the potatoes are tender enough to mash.
- Prepare a medium-sized fryign pan with olive oil on medium heat. Add in beef adn season with salt adn pepper.
- Cook fully until juices run clear and no pink remains.
- While the potatoes and ground meat cook, in a small mixing bowl, mix together beef stock, ketchup, brown sugar, garlic powder, onion powder, and parsley until combined.
- Measure out your mixed vegetables. Once the meat is cooked add the mixed vegetables to the meat mixture followed by the sauce you just made. Stir everything together until combined, and remove from heat.
- Once the potatoes are cooked, drain off the water and mash in the butter, milk, and chives.
- Layer in your meat and vegetable mixture. Spread evenly into the bottom of the dish. Evenly spread the potato mixture on top.
- Top the pie with paprika and little fresh ground pepper, and parsley.
- Bake uncovered for 20 minutes.
- Let the pie rest for 10 minutes before serving.
Notes
Russet potatoes work best for this recipe. Because they have more starch they are more creamy in texture. The butter and milk add such a nice texture to the mashed potatoes, making the top layer extra creamy.
Cut your potatoes small for boiling. It doesn’t matter what they look like or how small they are because you are boiling to mash them. This will reduce the boiling time for this dish. Which again, makes this recipe EASY!
If you want your mashed potatoes crispier for this shepherd’s pie, bump your oven to broil for the last 2 minutes of the baking time.
To bring out the flavors even more, use fresh herbs.
You can easily make this quick shepherd’s pie recipe ahead of time, to save time for when you want to serve it. Simply make the dish, including adding the paprika for garnish on top and store it in the refrigerator overnight, and pop it in the oven before you are ready to serve it the next day.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 33g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 368mg | Potassium: 750mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2323IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg
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