Easy Shepherds Pie

Beef/Fall CSA Week 5/Peas/Potatoes

Easy Shepherds Pie

  • 1 lb ground beef
  • 1 yellow onion, chopped
  • 3/4 cup carrots, chopped
  • 1/2 cup peas
  • 1/2 cup corn kernels
  • 4 TBSP butter
  • 2 TBSP flour
  • 1 TBSP fresh or dried thyme
  • 1 clove garlic, minced
  • 1 cup beef stock
  • salt and pepper to taste
  • 2 lbs yukon gold potatoes, peeled and cut into large pieces
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 cup cheddar cheese, grated
  1. Heat a large skillet over medium and add beef. Brown until fully cooked, about 5 minutes. Add the onion and carrot. Season with a bit of salt and pepper and cook for 10 minutes.
  2. Add the peas and corn and cook for another 2 minutes. Add butter to the pan and toss around until fully melted. Stir in flour, thyme and garlic. Add beef stock, then bring to a boil. Cook for a minute or 2 until broth thickens slightly. Remove pan from heat and transfer into an 8×8 baking dish.
  3. Preheat oven to 425 degrees. Boil potatoes and then drain and mash. Stir in cream, milk, butter and cheese. Spread potatoes on top of the beef and veggies in the baking dish.
  4. Cook for 20-25 minutes until potatoes are golden brown and crispy on top. Serve.

This can also be made ahead and frozen! The cheese is optional.

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