This meal is always highly requested by my boyfriend and family members. It always turns out really good, but the process of making it is a bit long and involved (plus involves 3+ different pots), so I tend to avoid it. However, it’s a very delicious and satisfying meal that reheats well, too. Plus, the last time I went to London and tried real shepherd’s pie, this version didn’t taste that much different!
I originally followed this Rachel Ray recipe, but over the years, I’ve changed many parts. Also, I find you can use either beef or turkey and nobody can tell the difference. Some people used ground lamb as well. Feel free to substitute frozen vegetables for fresh ones; frozen ones just help save time.
- 2 lb of potatoes
- Milk & butter (for potatoes)
- Olive oil
- 1 lb ground beef or ground turkey
- Salt and pepper
- 1 small package frozen mixed vegetables
- 1 tbsp butter
- 1 tbsp flour
- 1 cup beef broth or 1 beef bouillon cube dissolved in 1 cup boiling water
- A hefty amount of Worchestershire sauce
- Peel and dice potatoes. Put in a pot and boil for about 15-25 minutes, until soft.
- Drain potatoes and add a small amount of milk and butter, enough to make the potatoes moist.
- Mash potatoes and set aside.
- Heat olive oil in a heavy bottomed pan.
- Add ground beef or ground turkey with salt and pepper. (If you like other seasonings like garlic powder, I like to add them too) Crumble and brown completely.
- When meat is brown, add frozen vegetables and cook until they are done. Stir frequently.
- In a small sauce pan, melt 1 tbsp of butter over low heat. Slowly add 1 tsbp of flour until they are mixed and there are no clumps. Heat for a few minutes until thick.
- Add the beef broth and as much Worchestershire sauce as you want to the butter and flour. (I find the more you add, the tastier it is)
- Keep stirring the sauce until it gets nice and thick.
- Add sauce to the cooked meat and vegetables. Stir thoroughly.
- Turn on your oven’s broiler to high.
- Transfer cooked meat and veggies into a casserole dish.
- Carefully spread the mashed potatoes on top of the meat in the casserole dish so it covers it completely. Create some scores with a fork if you want a crispy top.
- Sprinkle some paprika evenly on top of the mashed potatoes.
- Broil in the oven until the potatoes are crisp and slightly browned, about 10-15 minutes.