- (2 Tbsp) Olive Oil
- (1 cup, chopped) Yellow Onion
- (1 Pound) Ground Beef - 1 lb - (85% Lean)
- (2 tsp) Dried Parsley Leaves
- (1 tsp) Dried Rosemary Leaves
- (1 tsp) Dried Thyme Leaves
- (1/2 tsp) Salt
- (1/2 tsp) Ground Black Pepper
- (1 Tbsp) Worcestershire Sauce
- (2) Garlic Cloves, Minced
- (2 Tbsp) All Purpose Flour (can substitute gluten free blend)
- (2 Tbsp) Tomato Paste
- (1 cup) Beef Broth
- (1 cup) Frozen mixed peas and carrots
- (1/2 cup) Frozen corn kernels
- (1 1/2 - 2 lbs (about 2 large potatoes)) Russet Potatoes
- (1 Stick (8 Tbsp)) Unsalted Butter
- (1/3 cup) Whole Cream
- (1/2 tsp) Garlic Powder
- (1/2 tsp) Salt
- (1/4 tsp) Ground Black Pepper
- (1/4 cup) Parmesan Cheese
A spin on classic Shepherd's Pie (made with ground lamb instead of ground beef), enjoy the same Herdsman's Pie that Grandma Riemer enjoyed for her birthday dinner! Adapted from Amanda Finks, "The Best Classic Shepherd's Pie".
Start by making the meat filling.
1.Heat oil in skillet over medium heat for a minute or two, then add onion. Saute for a few minutes, stirring occasionally.
2. Add ground beef and break apart with cooking utensil. Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook until meat is browned.
3.Add Worcestershire sauce and garlic, stirring to combine.
4.Add flour and tomato paste. Stir until well combined and no clumps remain.
5.Add broth, frozen peas and carrots, and corn. Bring liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6.Set meat mixture aside and preheat oven to 400 degrees F.
Make the potato topping.
1.Peel and cut potatoes into 1 inch cubes.
2.Place potatoes in a large pot. Cover with water. Bring water to a boil, then reduce to simmer. Cook until potatoes are easily pierced with a fork, about 10 minutes.
3.Drain potatoes in a colander then return to hot pot.
4.Add butter, cream (can substitute half and half or milk), garlic powder, salt, and pepper. Mash potatoes and stir until well combined.
5.Add parmesan cheese to potatoes and stir.
Assemble the casserole (or is it a hot dish?)
1.Pour the meat mixture into a 9x9 inch baking dish. Spread into an even layer.
2.Spoon the mashed potatoes on top of the meat, carefully spreading into an even layer.
3.Bake uncovered for 25 - 30 minutes. Cool for 15 minutes before serving.
4.If the baking dish looks very full, place it on a rimmed baking sheet so it doesn't bubble over in the oven!
You can substitute the flour for a gluten free blend or corn starch - we did!
You can substitute the whole cream for half and half or milk if you have neither on hand.
You can substitute the 85% ground beef for 95% ground round if you prefer, but consider adding a little extra oil to help it cook.
Double the recipe (like we did) and it will fit in a 9 X 13 pan and feed 8 - 10 people (depending on how big of mouths you are feeding).