Classic Beef Shepherd’s Pie

Name: Classic Beef Shepherd's Pie
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; Classic Beef Gravy; onion; frozen peas and carrots; pepper; mashed potatoes; shredded Parmesan cheese

Talk about satisfying. Ground beef, vegetables, and gravy are baked under pillowy mashed potatoes. If it's not yet already, this will soon be a family favorite recipe.

Cook Time: 45 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1.5 cups Classic Beef Gravy
1-1/2 cups chopped onions
1-1/2 cups frozen peas and carrots blend
1/2 teaspoon pepper
2-1/2 to 3 cups mashed potatoes

Garnish

2 tablespoons shredded Parmesan cheese or cheddar cheese (optional)

Preparation

Step 1

Prepare Classic Beef Gravy.

Classic Beef Gravy:
Melt 1/4 cup butter in large nonstick skillet over medium heat until melted. Stir in 1/4 cup all-purpose flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in 2 cups reduced-sodium beef broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low heat; cook 2 to 3 minutes until thickened. Stir in 1 teaspoon beef bouillon granules and 1/4 teaspoon pepper. Season with salt, as desired.
Step 2

Preheat oven to 450°F. Heat 10 to 12 inch cast iron or nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Stir in gravy, frozen vegetables and pepper.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 3

Top beef mixture with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F oven 20 to 25 minutes or until bubbly and cheese begins to brown. Let stand 10 minutes before serving.

Cooking Tip: Shepherd's Pie can also be baked in a 2-quart baking dish. Following step 1, transfer meat mixture to baking dish and top with potatoes and cheese. Baking times are the same.

Nutrition Information

408 Calories

0 %*

10g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

4.1 mg IRON

0 %DV

7.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 408 Calories; 171 Calories from fat; 19g Total Fat (10 g Saturated Fat; 6 g Monounsaturated Fat;) 112 mg Cholesterol; 690 mg Sodium; 30 g Total Carbohydrate; 4.7 g Dietary Fiber; 31 g Protein; 4.1 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 7.1 mg Zinc; 23.7 mcg Selenium; 101.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Mashed Potatoes: Classic comfort food – creamy, fluffy, and rich. Made by boiling potatoes and mashing them with butter, milk, and seasoned to taste. Great as a side with beef dishes or to soak up yummy gravy or sauces.
Classic Beef Gravy: See classic beef gravy recipe. It helps to thicken recipes or added as a topper for beef dishes. Made with beef broth, thickener and seasonings.
Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Frozen Peas: Sweet green peas that have been harvested at peak time and then flash frozen to preserve nutrients, flavor, and texture. A convenient way to add veggies to soups, stews, stir-fries, salads or side dishes.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.