Shepherd’s Pie

I’ve tried a lot of different Shepherd’s Pie recipes, but this is the one I keep coming back to.

1 teaspoon paprika
1/2 teaspoon dried thyme
1 cup frozen peas-and-carrots blend
1 cup frozen or canned corn
2/3 cup reduced-sodium beef broth
2 tablespoons chili sauce
1 1/2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon each salt and freshly ground black pepper
2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1/2 cup light sour cream
1/2 cup + 2 tbsp freshly grated Parmesan cheese
1 tsp onion powder
1/4 teaspoon salt
Chopped fresh parsley for garnish, optional
 
To make filling, cook beef, onions, and garlic in a large pot or skillet over medium-high heat until meat is no longer pink and onions are tender. Stir in paprika and thyme. Cook 1 more minute. Add peas and carrots and corn. Mix well.

In a medium bowl or measuring cup, whisk together broth, chili sauce, flour and Worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.
To make topping, place potatoes in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Cook until tender, about 12 to 14 minutes. Drain potatoes in a colander. Return to pot. Sprinkle ½ cup Parmesan. Cover with lid and let stand 1 minute for cheese to melt. Add sour cream, salt and onion powder. Mash well using a potato masher or immersion blender to get them nice and smooth.
To assemble casserole, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with mashed potatoes. Fluff with fork so small peaks are formed. Sprinkle remaining 2 tbsp Parmesan over potatoes. Bake at 375ºF for 25 minutes, until bubbly around edges and completely heated through. Remove from oven. Sprinkle top with chopped fresh parsley, if desired. Let stand for 5 minutes before serving.

The original recipe called for butternut squash with the potatoes, which is really yummy too but I usually omit them because it adds more work and I don’t find it makes a huge difference to the overall taste of the meal. It’s still very good with just the potatoes. I love how cheesy and creamy the potatoes are, and the meat and veggies have a great flavour to them. My family loved it too. Cole wasn’t too sure at first but after some coaxing he tried it and ate most of it. Bennett and Tony both had huge second helpings. It’s a great dish, although it is a little time-consuming. Sometimes when I’m in a rush I use instant mashed potatoes (gasp!) and they work pretty well too.

-Recipe adapted from Food Network