Shepherd's - Inspired Pie
by
Carla Hall
This Shepherd’s Pie–inspired casserole takes humble fridge leftovers and turns them into real-deal comfort food. Deeply browned beef, aromatic vegetables, creamy mashed potatoes, and a cheesy broiler finish make this an easy weeknight win.
Prep Time:
20 Minutes
Cook Time
20 Minutes (+ broiler to brown at the end)
Serves:
4-6 Servings
Level:
Beginner
2 lbs ground beef
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2–3 cloves garlic, grated or minced
Fresh rosemary (1–2 sprigs)
Fresh thyme (1–2 sprigs)
1–1½ cups chicken stock
2 tbsp all-purpose flour
Smoked paprika
Kosher salt and black pepper
Prepared mashed potatoes (store-bought or leftover)
Butter
Garlic powder
Onion powder
Shredded cheese (cheddar, provolone, or mix)
Ingredients
Step 1 Brown the ground beef in a large pan over medium-high heat until deeply caramelized. Remove most of the beef from the pan and reserve, leaving the rendered fat behind.
Step 2 In the same pan, sauté the onion, carrot, and celery until softened and lightly browned.
Step 3 Add the garlic, rosemary, and thyme to the vegetables and cook just until fragrant.
Step 4 Return the reserved beef to the pan and season with salt, black pepper, and smoked paprika.
Step 5 Sprinkle the flour evenly over the mixture and stir well to coat everything.
Step 6 Gradually add the chicken stock, stirring continuously, until a thick, glossy gravy forms.
Step 7 Warm the mashed potatoes and enrich them with butter, garlic powder, onion powder, and black pepper. Taste and adjust seasoning.
Step 8 Spread the beef mixture evenly in an oven-safe dish, top with the mashed potatoes, and sprinkle with cheese.
Step 9 Broil until the casserole is hot, bubbly, and lightly browned on top.
Instructions
Serve Hot! (but be careful not to burn your mouth)