Chef John's Shepherd's Pie
Ingredients
- 1 ¼ pounds Yukon Gold potatoes, peeled and cubed
- 3 cloves garlic, halved
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 4 cups frozen mixed vegetables
- ¾ cup beef broth
- 3 tablespoons ketchup
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup light sour cream
- ½ cup shredded Cheddar cheese, divided
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Instructions
- Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
- Drain potatoes; return them to the pot. Slightly smash potatoes with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
- Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.
Source
Original recipe: View Original