Shepherd's Pie - the ultimate comfort food. I view this dish as a blend of two of my favorite foods ever - mashed potatoes and pot pies. The filling is loaded with vegetables and simmered in a thick, yummy gravy, then topped with my Boursin mashed potatoes and baked to finish. It is absolutely PERFECT and I'm obsessed! You are going to love how easy this recipe is and how delicious and beautiful it turns out. Top it with some chopped chives and BAM you've got an impressive and delicious meal that your whole family will love. Or, if you only cook for one (like me!) you'll have a week's worth of leftovers, and your future self will thank you - trust me.
Ingredients:
For the filling:
1 lbs ground beef
3 tbsp butter
1 C diced russet potato (about 1 medium sized potato)
1 C diced carrots (about 2 large carrots)
½ yellow onion, diced
4 tbsp all purpose flour
1 C low sodium beef broth
3 stalks of celery, diced
1 C sliced white mushrooms (about 8 mushrooms)
1 C frozen peas
4 cloves garlic, minced
1 C sweet corn (canned OK)
1 tbsp thyme leaves (removed from stems)
¼ C coconut aminos (sub soy sauce)
½ Tbsp salt
1 tsp pepper
For the mashed potatoes:
3 russet potatoes, cut into large chunks
1 package of Boursin Garlic & Herb Soft Cheese
¼ C butter
½ C original nut pods creamer (sub half & half or milk)
1½ tsp salt
¼ tsp pepper
Chopped Chives (optional garnish)
Additional Supplies:
Large stock pot
Large skillet (if you have a cast iron skillet, use it!)
Baking dish (10x10 or 11x7 will work)
Colander
Potato Masher
Directions:
Preheat the oven to 400 deg (F).
Fill a large stock pot halfway with water. Add 1 tbsp of salt, and place on the stove on high heat with the lid on. Bring to a boil.
Once the water is boiling, place the potato chunks into the water and boil uncovered for 12-15 min until fork tender.
While the potatoes boil, heat a large skillet (I use my cast iron skillet) on medium heat. Once hot, add the ground beef and cook, stirring consistently until it is no longer pink (about 6-7 min). Remove from the skillet and set aside. Drain fat if needed.
In the same pan, add 3 tbsp butter and let melt. Add chopped potato, carrots, onion and garlic. Cook, stirring occasionally for 4-5 min until the vegetables start to soften.
Sprinkle 4 tbsp flour over the veggies and stir to coat. Cook for 1 min.
Add 1 C of beef broth and stir. Let simmer for 3-4 min as the liquid begins to thicken.
Add corn, peas, celery, thyme leaves, mushrooms, coconut aminos, salt and pepper. Stir. Let simmer for 5 min. You want the mixture to be slightly bubbling.
While the filling simmers, using a colander, drain the potatoes and return them to the pot. Add ¼ C butter and nut pods creamer. Using a potato masher, mash the potatoes until they are smooth. Stir in the Boursin soft cheese, ½ tbsp salt and ½ tsp pepper. Stir to combine.
Stir the cooked ground beef back into the skillet/filling mixture. If using an oven safe skillet, flatten the beef mixture so that the surface is 1 even layer. Spoon the mashed potatoes on the surface of the beef mixture, and carefully spread to cover the filling in 1 even layer.
If you are NOT using an oven safe skillet, transfer the beef mixture to an oven safe baking dish. Flatten the beef mixture so that the surface is 1 even layer. Spoon the mashed potatoes on the surface of the beef mixture, and carefully spread them out to cover the filling in 1 even layer.
Place into the oven and bake for 12 minutes.
NOTE: If your skillet/baking dish is full to the brim, I suggest placing your skillet/baking dish on top of a baking sheet when you place it in the oven in case it bubbles over. It will save you a big clean up in your oven!
Remove from the oven, let cool for 10 min and serve!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 servings
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