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Shepherd’s Pie
This classic Shepherd's Pie features a rich ground beef filling packed with mushrooms, sweet peas, and stewed tomatoes. A touch of red wine vinegar and dried thyme adds deep savory flavor to the meat base. It is designed to be topped with your favorite mashed potatoes and baked until bubbling. Serve this comforting casserole on a chilly weeknight when you need a satisfying meal.
Ingredients
- 1½ lb. ground beef
- 1 medium-size onion, chopped (about 1 cup)
- ½ (8-oz.) pkg. fresh mushrooms, sliced
- 1 garlic clove, minced
- 1 cup frozen English peas, thawed
- 4 tsp. beef bouillon granules
- ½ tsp. salt
- ½ tsp. dried thyme
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. all-purpose flour
- 1 (14½-oz.) can stewed tomatoes
- 1 bay leaf
- 2 Tbsp. red wine vinegar
Instructions
- 1Preheat the oven to 400°F. Cook the ground beef in a large nonstick skillet over medium-high heat for about 10 minutes, stirring frequently until the meat is browned and crumbled with no pink remaining.
- 2Use a slotted spoon to transfer the cooked beef out of the skillet. Leave 2 tablespoons of the meat drippings in the pan and lower the heat to medium.
- 3Sauté the chopped onion, sliced mushrooms, and minced garlic in the reserved drippings for 10 to 11 minutes until soft. Return the browned beef to the skillet along with the frozen peas, beef bouillon granules, salt, dried thyme, and black pepper.
- 4Scatter the all-purpose flour evenly over the meat and vegetable mixture. Turn the heat up to medium-high and cook for 1 minute while stirring continuously.
- 5Mix in the stewed tomatoes, bay leaf, and red wine vinegar, using a spoon to break apart any large tomato chunks. Drop the heat back to medium and simmer for about 3 minutes, stirring often until the sauce thickens slightly.
- 6Take the bay leaf out of the skillet and discard it.
- 7Pour the thickened meat mixture into a lightly greased 3-quart baking dish. Spread your prepared mashed potatoes in an even layer over the top, using the back of a spoon to smooth the surface.
- 8Bake in the preheated oven for about 15 minutes until the casserole is completely heated through and bubbling. Allow the dish to rest for 5 minutes before serving.