This easy shepherd’s pie is a comfort food classic – meat and veggies in a savory gravy sauce, smothered in cheese and mashed potatoes. Yum! Enjoy for dinner tonight and make an extra to freeze for a future meal.
Add garlic, onion, celery, and carrot, and beef and saute, stirring often.
Turn heat down to low and season with sea salt and pepper to taste.
Heat ½ cup beef broth and whisk in 2-4 Tbsp flour until smooth. Pour over the meat/vegetable mixture, stirring well. Continue to cook on low heat until sauce thickens slightly.
Sprinkle shredded cheddar evenly across the top of the meat mixture.
Spoon mashed potatoes on top and spread evenly across the surface with the back of a spoon.
Cook for about 20 minutes or until mixture is heated through and the surface begins to firm slightly.
I usually broil for 1-2 minutes to get a nice, light crisp and golden brown on the surface of the potatoes.
Notes
This dish can be assembled ahead of time and stored in the fridge until ready to cook, and it makes excellent leftovers!
Swap out the potatoes: Try sweet potatoes or Mashed Cauliflower instead.
Save money by reducing the meat and cheese: Use only one pound of lean ground beef instead of two. Likewise, the cheese can be reduced by half (1 cup instead of 2 cups). Both versions are yummy.
Boost the veggie value:
Double the carrots and add half a bag of frozen peas.
Try adding parsnips or turnips to the mix.
Add chopped mushrooms or cooked lentils to the ground beef to stretch it further.