Ingredients
Scale
- 1 ¼ pounds Yukon Gold potatoes, peeled and cubed
- 3 cloves garlic, peeled and halved
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 4 cups frozen mixed vegetables
- ¾ cup beef broth
- 3 tablespoons ketchup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup light sour cream
- ½ cup shredded Cheddar cheese, divided
Instructions
- Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook ground beef in a skillet over medium heat.
- Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
- Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
- Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.
Notes
- Shepherd’s Pie uses ground lamb, while Cottage Pie uses ground beef.
- You can assemble this dish a day ahead and refrigerate before baking.
- Chill the beef mixture before adding potato topping to prevent sinking.
- Freeze baked Shepherd’s Pie for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: British
- Diet: None
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg