Shepherd’s Pot Pie

Shepherd's Pot Pie

This hearty meal combines your favorite flavors of shepherd’s pie and beef pot pie. It features a beef and vegetable filling, a layer of mashed potatoes, and a flaky top and bottom crust.

Course Dinner

Cuisine casserole

Keyword easy shepherds pie, shepherd pot pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 10

Baking Temp 425°F

Calories 540kcal

Equipment

Medium pot
Large skillet
9-inch deep-dish pie pan

Ingredients

3 russet potatoes (about 1.5 pounds total), peeled and cut into chunks
2 teaspoon salt, divided
2 tablespoons olive oil
1 pound ground beef
1 teaspoon ground black pepper, divided
½ medium yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons tomato paste
½ cup red cooking wine
1 cup low-sodium beef broth
2 tablespoons all-purpose flour
1 can (15.25 oz) peas and carrots
1 can (15.25 oz) gold & white corn
½ cup half-and-half
4 tablespoons unsalted butter
1 ½ ounce shredded parmesan cheese
1 box (15 oz) refrigerated pie crust, (2 crust)
1 large egg, beaten

Instructions

Arrange oven rack in center of oven; preheat oven to 425°F.
Place potatoes in a medium saucepan and cover with cold water by 1”. Bring to a boil over high heat and cook until potatoes are tender enough to mash, about 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add ground beef; season with 1 teaspoon salt and ½ teaspoon pepper. Cook for 5-7 minutes, breaking up beef into small pieces. Transfer beef to a plate. Pour off all but 2 tablespoons fat.
In same skillet over medium heat, cook onion until slightly translucent, about 5 minutes. Add garlic, rosemary, and thyme; cook 1 minute more.
Return beef to skillet along with any accumulated juices. Stir in tomato paste and wine, scraping bits from bottom of pan, and cook until wine is mostly evaporated, about 1 minute.
Stir in broth, Worcestershire sauce, and sprinkle with flour. Stir and cook until thickened, about 2-3 minutes. Stir in corn, peas, and carrots.
Drain potatoes and return empty saucepan to stove. Add half-and-half, butter, remaining 1 teaspoon salt and ½ teaspoon pepper. Stir and cook over medium-low heat until butter is melted. Add potatoes and mash with a fork or potato masher until smooth. Stir in parmesan cheese.
On a lightly floured surface, roll 1 pie dough to an 11-inch round. Place in the bottom of the 9-inch pie pan. Add beef mixture and smooth in an even layer. Top with mashed potatoes and smooth to an even layer to the edges.
Roll remaining pie dough to a 9-inch round and arrange on top of mashed potatoes. Brush edges with beaten egg to help seal. Press edges together, cutting any excess, and crimp to seal. Brush top with beaten egg. Cut 4 slits in the top to vent.
Bake in preheated oven until top is deep golden brown, about 45 minutes. Cover edges to prevent overbrowning if necessary. Let cool 15 minutes before cutting and serving.

Notes

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition

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