Bless Her Heart

As much as Southerners love eating “meat and taters,” you would think that Shepherd’s Pie would be eaten more frequently here in the South.

Sheperd’s Pie is a hearty meat casserole with colorful veggies that is topped with cheesy mashed potatoes.

As far as the meat, traditional Irish Shepherd’s Pie contains ground lamb.  

Many people would say that a recipe for Shepherd’s Pie that calls for ground beef is actually a recipe for Cottage Pie, not Shepherd’s Pie.

But regardless of which meat you end up using, this is the ultimate one-dish meal that comes together in less than an hour…and would be a great way to embrace that cottagecore aesthetic that we all know and love so well.

• 2Tbsp olive oil
• 1 yellow onion, chopped
• 1# lean ground beef or lamb.
• 1Tbsp parsley
• 1Tbsp Italian seasoning
• ½tsp salt
• ½tsp pepper
• 1Tbsp Worcestershire sauce
• 2 garlic cloves, minced
• 2Tbsp flour
• 2Tbsp tomato paste
• 1C beef broth
• 15oz can peas with carrots
• 15oz canned corn
• 4 large russet or Yukon Gold potatoes, peeled and cut into 1” cubes
• 8Tbsp butter
• 1/3C half & half
• ¼ cup shredded Cheddar cheese
• 1/4 cup parmesan cheese

How To Make Shepherd’s Pie

Prep: Preheat oven to 375 degrees.

Make the meat filling: Add the oil to a large skillet. Heat the oil over medium-high heat for 2 minutes.

Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef or lamb. Break it apart with a wooden spoon. Cook until well browned. Pour off excess fat.

Add the parsley, Italian seasoning, salt and pepper. Cook for seven minutes, until the meat is browned.

Add the Worcestershire sauce and garlic. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add the beef broth, peas/carrots mix and corn.

Bring the liquid to a boil. Reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish.

Make the mashed potatoes: Place the potatoes in a Dutch oven. Cover the potatoes with water.

Bring the water to a boil. Reduce heat to a simmer. Cook 15 minutes, until tender but still firm. Drain. Return potatoes to pan.

Add butter, half & half, garlic powder, salt, pepper and ¼C shredded Cheddar cheese.

Mash the potatoes and stir until all the ingredients are mixed together well. Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole: Spread the meat mixture evenly into a 9” baking dish. Layer the mashed potatoes on top of the meat. Sprinkle with remaining shredded cheese.

Place the baking dish on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.

Bake 30 minutes at 400° F., until the top is golden brown.

Cool 15 minutes before serving.

To make ahead: This is a great dish for those who plan ahead. You can make the meat sauce, make the mashed potatoes or even finish assembling the whole thing and refrigerate for up to three days.

If you refrigerate the dish before making it, leave it on the counter for 20 minutes so that it comes to room temp before going into the oven.

To store: Refrigerate in an airtight container in the fridge for up to five days. Reheat in the oven or microwave.

To freeze: Wrap the completely cooled shepherd’s pie in a layer of storage wrap. Then wrap the entire pie in a layer of aluminum foil. Freeze for up to three months. To serve, defrost in the fridge overnight and then reheat in the oven until warmed through.