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Shepherd's Pie

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Prep Time: 45 minutes
Cook Time: 40 minutes
Inactive Time: 40 minutes
Total Time: 2 hours 5 minutes
Servings: 8 -10 servings
Author: The American Patriette

Ingredients

  • 8-9 small golden potatoes peeled and diced (you want enough potatoes to be about 4 cups diced)
  • 4 tbsp butter
  • 2 tbsp heavy whipping cream or half & half
  • 1 c light sour cream
  • 1/2 tsp salt
  • Dash of ground pepper
  • 1 lb lean ground beef
  • 1 c diced sweet or yellow onion
  • 1 c diced carrots
  • 1 zucchini diced
  • 1 squash diced
  • 1 1/4 c beef broth
  • 3 tbsp Worcestershire sauce
  • 1 6 oz can tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 2 tsp brown sugar
  • Dash of garlic salt
  • Dash of pepper
  • 1 c frozen peas
  • 1 c frozen corn
  • 1 1/2 c light shredded cheddar cheese

Instructions

  • Preheat oven to 350.
  • Place diced potatoes in large pan filled with water (water should be about 2 inches above the potatoes in the pot). Place pot on stove top over medium heat, bring to a boil, and then reduce to a simmer - cook the potatoes until they're soft (about 25 minutes total).
  • While the potatoes are simmering, place the ground beef in a large skillet over medium heat and begin to brown.
  • When beef is about halfway done cooking, add the onions and carrots and continue cooking until meat is no longer pink.
  • Add zucchini, squash, broth, Worcestershire sauce, tomato paste, Italian seasoning, paprika, Garlic salt and pepper, and sugar to the beef. Stir until well blended.
  • Cover the skillet and continue to cook beef & veggies over medium heat for 20 minutes.
  • When the potatoes are soft, drain the water and pour them into a large mixing bowl.
  • Add butter to the potatoes. Using either a hand mixer or stand mixer, whip the potatoes and butter until the potatoes are fully mashed and the butter is melted. Add heavy cream, sour cream, salt & pepper and mix until ingredients are fully blended. Set aside.
  • Going back to the beef and veggies - once you've allowed them to cook together for about 20 minutes on the stove top, add frozen peas and corn, cover, and cook for 5 more minutes.
  • Spoon all of the beef and veggies into a 9x13" pan.
  • Spread the potatoes evenly on top of the beef & veggies.
  • Place in oven, uncovered, for 30 minutes.
  • Remove from oven, sprinkle cheddar cheese on top, and bake in oven for an additional 10 minutes.
  • You can serve immediately or set aside to cool and store in the fridge or the freezer. This makes great leftovers!