Shepherd’s Pie
A meat and vegetable filled dish topped with cheesy mashed potatoes and baked until golden brown. Author: Dene’ V. Alexander © 2017 Biscuits & Savvy
    Servings Prep Time
    4-6 30Minutes
    Cook Time
    20Minutes
    Servings Prep Time
    4-6 30Minutes
    Cook Time
    20Minutes
    Instructions
    1. In a large pot, cover the potatoes with cold water and boil until they are fork tender.
    2. While the potatoes are boiling, prepare the meat filling.
    3. In a large skillet, heat 2 Tbsp of olive oil, add the onions and sauté until they’re brown.
    4. Add garlic and cook until fragrant, about 1 to 2 minutes.
    5. Add beef and cook until browned, drain excess grease and return to skillet. Fold in flour.
    6. Add beef broth, Guinness, Worcestershire sauce, tomato paste, thyme and rosemary and stir to combine well. Bring mixture to a boil, then reduce heat to simmer for about 15 minutes, or until the mixture is thickened.
    7. Add vegetables and mix well. Spread mixture evenly in a prepared dish until the surface is flat.
    8. Drain the potatoes and dump them in a stand mixture. Immediately add the butter and mix until smooth. Gradually add the half & half. Add the cheese, salt and pepper and mix until smooth. Note: If you decide to use Scallion Oil to tint half of your potatoes green, at this step, separate the batch into two. Add 3-4 Tbsp of Scallion Oil and mix.
    9. Bake for 15-20 minutes, or until potatoes are lightly browned.
    10. Remove from oven and allow the Shepherd’s Pie to sit for 15 minutes before serving.
    Recipe Notes

    Note 1: Double the amount of beef broth if you do not want to use Guinness Beer.

    Note 2: Use Scallion Oil to tint the potatoes green, if desired.

    © 2017 Biscuits & Savvy

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