Nothing says “comfort food” like shepherd’s pie! With hearty ingredients like ground beef, peas and carrots, gravy, and mashed potatoes, you can’t go wrong with this delicious main dish on a blustery spring day. This recipe is full of tweaks that can be made based on your personal preference. Like a thinner crust on your shepherd’s pie? Use fewer mashed potatoes to decrease the thickness. Have some fresh parsley from the garden? Feel free to throw it on the finished meal! A Dutch oven will ensure that your shepherd’s pie heats evenly and quickly, taking the worry out of cooking so you can simply enjoy your hearty meal.
lbs ground beef
oz peas and carrots
(thaw if frozen)
oz beef gravy
tsp dried thyme
cups cheddar cheese
cups mashed potatoes
(less if you like a thinner “crust”)
Preheat the oven to 400°F.
Brown the ground beef in a Dutch oven over medium heat. Add the onion and celery and cook until tender.
Stir in the veggies, gravy, salt and pepper and thyme into the meat mixture, and then spread the mixture out to cover entire bottom of Dutch oven.
In a separate bowl, stir the cheese into the potatoes. Add salt and pepper to taste. Spread the potatoes over the beef mixture.
Bake for 30 minutes or until the potato peaks are golden brown. Add fresh parsley (optional) and serve the dish hot.