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Per serving
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- 1
Boil the Potatoes
Fill a large pot with plenty of water and add the peeled, chopped potatoes. Bring to a boil over high heat, then reduce to medium and cook for 20-25 minutes until fork-tender. Drain and return to the pot.
- 2
Make the Mashed Potatoes
Add 1/2 cup butter and mash until smooth. Stir in sour cream, milk, 1 tsp salt, 1/2 tsp pepper, seasoning salt, garlic powder, and onion powder. Taste and adjust seasoning — they should be creamy and well-seasoned. Cover and set aside.
- 3
Saute the Vegetables
In a large skillet, melt 4 tablespoons butter over medium heat. Add the chopped onion and sliced carrots and saute for about 8 minutes, until the carrots are tender.
- 4
Brown the Beef
Add the ground beef and cook, breaking it up, until no longer pink — about 5-6 minutes. Drain off the excess fat.
- 5
Build the Gravy
Stir in the frozen peas. In a small bowl, whisk the beef broth with cornstarch, then pour it into the skillet along with the Worcestershire sauce and beef bouillon paste. Cook over high heat for about 5 minutes, stirring, until the sauce boils and thickens. Season with salt and pepper to taste.
- 6
Assemble and Bake
Preheat your oven to 350 degrees F. Pour the beef mixture into a deep 9x13-inch casserole dish. Spread the mashed potatoes evenly over the top, then sprinkle with shredded cheddar cheese. Bake for 30 minutes, until bubbly. For crispy browned cheese, pop it under the broiler for 2 minutes — just don't walk away! Serve hot and invite the neighbors, because this thing feeds a crowd.
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Shepherd's Pie with Cheesy Mashed Potato Topping
Created by: HomeCooking
Ingredients
- 5 lb potatoes
- 1/2 cup salted butter
- 1/2 cup sour cream
- 1/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp seasoning salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 4 tbsp salted butter
- 1 medium onion
- 4 medium carrots
- 1 1/2 cup frozen peas
- 1 1/2 lb ground beef
- 1 1/2 cup beef broth
- 1 tbsp cornstarch
- 1 1/2 tsp Worcestershire sauce
- 1 tsp beef bouillon paste
- 1 cup cheddar cheese
Instructions
- Boil the PotatoesFill a large pot with plenty of water and add the peeled, chopped potatoes. Bring to a boil over high heat, then reduce to medium and cook for 20-25 minutes until fork-tender. Drain and return to the pot.
- Make the Mashed PotatoesAdd 1/2 cup butter and mash until smooth. Stir in sour cream, milk, 1 tsp salt, 1/2 tsp pepper, seasoning salt, garlic powder, and onion powder. Taste and adjust seasoning — they should be creamy and well-seasoned. Cover and set aside.
- Saute the VegetablesIn a large skillet, melt 4 tablespoons butter over medium heat. Add the chopped onion and sliced carrots and saute for about 8 minutes, until the carrots are tender.
- Brown the BeefAdd the ground beef and cook, breaking it up, until no longer pink — about 5-6 minutes. Drain off the excess fat.
- Build the GravyStir in the frozen peas. In a small bowl, whisk the beef broth with cornstarch, then pour it into the skillet along with the Worcestershire sauce and beef bouillon paste. Cook over high heat for about 5 minutes, stirring, until the sauce boils and thickens. Season with salt and pepper to taste.
- Assemble and BakePreheat your oven to 350 degrees F. Pour the beef mixture into a deep 9x13-inch casserole dish. Spread the mashed potatoes evenly over the top, then sprinkle with shredded cheddar cheese. Bake for 30 minutes, until bubbly. For crispy browned cheese, pop it under the broiler for 2 minutes — just don't walk away! Serve hot and invite the neighbors, because this thing feeds a crowd.