Shepherd's Pie (Print Version)

# Ingredients:

→ For the Mashed Potatoes

01 - 6 russet potatoes
02 - ½ cup butter (1 stick)
03 - ½ cup sour cream
04 - ½ cup milk
05 - ½ tsp salt
06 - ½ tsp black pepper
07 - 1 tsp garlic powder
08 - 1 tbsp dried parsley flakes

→ For the Meat Filling

09 - 1 lb ground beef
10 - 1 onion, chopped
11 - ½ tsp salt
12 - ½ tsp black pepper
13 - ½ tsp dried oregano
14 - ½ tsp dried thyme
15 - 1 tsp paprika
16 - 1 tsp onion powder
17 - 1 tsp dried parsley
18 - 2 tbsp butter
19 - 2 tbsp all-purpose flour
20 - 1 cup beef broth
21 - 1 tbsp minced garlic
22 - 1 tbsp Worcestershire sauce
23 - 12 oz bag frozen mixed vegetables
24 - 1 cup shredded cheddar cheese

→ For Garnish

25 - Dried parsley for topping

# Instructions:

01 - Peel, wash, and chop the potatoes into smaller chunks. Put them in a large pot of water and bring to a boil over high heat. Cook until they're fork tender - a fork should slide in easily. Drain the water completely.
02 - Add the butter, milk, sour cream, salt, pepper, garlic powder, and dried parsley to the drained potatoes. Use a potato masher to mash everything together until you get the consistency you like - smooth or a little chunky. Set aside.
03 - In a large oven-safe skillet over medium-high heat, brown the ground beef with the chopped onion. Season with salt, pepper, oregano, thyme, paprika, onion powder, and parsley. Once the beef is fully browned, drain off any excess grease.
04 - Push the beef to the sides to make a well in the center of the pan. Add the 2 tablespoons of butter and 2 tablespoons of flour to the well. Stir them together to make a roux. Let it cook for 1 to 2 minutes, stirring constantly so it doesn't burn.
05 - Pour in the beef broth, minced garlic, and Worcestershire sauce. Stir everything together. Add the bag of frozen mixed vegetables and mix well. Let it cook until the veggies start to soften and the whole mixture thickens up nicely.
06 - Sprinkle the cup of shredded cheddar cheese evenly over the top of the meat and vegetable mixture.
07 - Spoon the mashed potatoes over the cheese layer and spread them out into an even layer, covering everything completely. You can make peaks and swirls with a fork if you want.
08 - Preheat your oven to 375 degrees F. Bake the shepherd's pie for about 20 minutes until everything is heated through and bubbly.
09 - If you want the potatoes to get a nice golden brown top, turn on the broiler and broil for 1 to 2 minutes. Watch it closely so it doesn't burn.
10 - Sprinkle some dried parsley over the top for color. Let it cool for a few minutes before scooping and serving. Enjoy your ultimate comfort food.

# Notes:

01 - Use an oven-safe skillet so you can go straight from stovetop to oven without transferring.
02 - The roux (butter and flour mixture) is what thickens the gravy and makes it rich and hearty.
03 - You can make the mashed potatoes ahead of time and refrigerate until ready to assemble.
04 - Traditionally, shepherd's pie is made with lamb and cottage pie with beef, but in America we call both shepherd's pie.
05 - Leftovers keep in the fridge for up to 4 days and reheat beautifully.
06 - You can assemble this completely ahead and refrigerate, then bake when ready to eat. Just add 10 extra minutes to the baking time.
07 - This freezes well - wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

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