Chef John's Shepherd's Pie

Chef John's Shepherd's Pie
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cubed
  • 3 cloves garlic, halved
  • 1 pound lean ground beef
  • 2 tablespoons flour
  • 3/4 cup beef broth
  • 3 tablespoons ketchup
  • 4 cups frozen mixed vegetables
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Cheddar cheese, divided
  • 3/4 cup light sour cream
  • 1 teaspoon salt


  1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  3. Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
  4. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
  5. Transfer beef mixture into an oven-proof casserole dish.
  6. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
  7. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
  8. Sprinkle with remaining 1/4 cup of grated cheese.
  9. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

04/08/2017
Chef John's Shepherd's Pie, recipe PT15M PT1H 5 455 calories

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