Herbed Shepherd's Pie Recipe

4.5 3 6
Herbed Shepherd's Pie Recipe
Herbed Shepherd's Pie Recipe photo by Taste of Home
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Herbed Shepherd's Pie Recipe

Read Reviews
4.5 3 6
Publisher Photo
"This one-dish meal pleases the meat-and-potato lovers in my family...and they also get their veggies," writes field editor Margaret Wagner Allen of Abingdon, Virginia.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min.

Ingredients

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) beef broth, divided
  • 3 to 4 bay leaves
  • 2 whole cloves
  • 1/2 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1 pound potatoes, peeled and cubed
  • 1/4 to 1/2 cup milk
  • 2 tablespoons butter
  • 1 tablespoon minced chives
  • 1 teaspoon salt, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 medium onions, sliced
  • 2 celery ribs, diced
  • 1 large carrot, sliced
  • 1 cup frozen corn, thawed
  • 2 tablespoons all-purpose flour

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 4-6 servings.
Originally published as Herbed Sheperd's Pie in Taste of Home October/November 2004, p49

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) beef broth, divided
  • 3 to 4 bay leaves
  • 2 whole cloves
  • 1/2 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1 pound potatoes, peeled and cubed
  • 1/4 to 1/2 cup milk
  • 2 tablespoons butter
  • 1 tablespoon minced chives
  • 1 teaspoon salt, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 medium onions, sliced
  • 2 celery ribs, diced
  • 1 large carrot, sliced
  • 1 cup frozen corn, thawed
  • 2 tablespoons all-purpose flour
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
  3. Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
  4. Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through. Yield: 4-6 servings.
Originally published as Herbed Sheperd's Pie in Taste of Home October/November 2004, p49

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Reviews forHerbed Shepherd's Pie

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aheinonen User ID: 1864470 144470
Reviewed Jul. 15, 2014

"This has been a favorite of my family for several years! Very tasty and the mozzarella in the mashed potatoes is delicious."

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angeles78 User ID: 5561928 61090
Reviewed Oct. 8, 2011

"One of our family's favorite fall recipe!!! :-)"

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bentlybeagle User ID: 1984960 56317
Reviewed Mar. 22, 2008

"Use cheddar or mixed cheese. Added corn starch instead of flour, green beans and 1/2 can tomato paste"

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