beef shepherd's pie topped with cheesy garlic smashed potatoes

This is one of my husband's favorite dinners. It's meaty, chocked full of veg and layered with cheesy, fluffy, garlicky smashed potatoes. And it's easy! I make it every couple of months, when I'm craving beef and potatoes. It never fails to satisfy. If you want to have a lighter dinner, serve it with a leafy-green salad.

Also, I use these smashed potatoes as a side dish frequently ... they're fantastic with or without the pie underneath. Enjoy!

Beef Shepherd's Pie Topped with Cheesy Garlic Smashed Potatoes
  • 1 1/4 lb red potatoes (use up any extra potatoes by roasting them with garlic and rosemary)
  • 3 large whole garlic cloves, peeled 
  • 3/4 c sour cream
  • 1/2 c cheddar cheese, divided
  • 1 lb. lean ground beef
  • 2 tbsp flour
  • 4c frozen mixed veggies (corn, lima beans, peas, carrots, onions, whatever you can find in the freezer section)
  • 3/4 c beef broth
  • 2 tbsp tomato paste (or ketchup)
  • Optional: 2-3 shakes of Worchestershire sauce
  • Salt/pepper
  • Crushed red pepper
  • Dried parsley
  1. Cover potatoes and whole garlic with water in a large saucepan and bring to a boil on high heat. Reduce to low and simmer for 20 minutes or until tender. Drain. Return to pan and mash with 1/4 c cheddar cheese and sour cream. Season generally with salt and pepper (and then taste them for "quality purposes").
  2. Preheat oven to 375 degrees. Brown beef in a deep dutch oven. Drain fat from pan. Add flour to meat in the degreased pan; cook 1 minute. Add veggies, broth and tomato broth and Worchestershire, if you like it. Cook 5 minutes. Season with salt and pepper, and a pinch or so of crushed red pepper.
  3. Cover the meat-veg mixture evenly with mashed potatoes. Top with a little dried parsley for color. Bake for 18 minutes sans lid. Remove from oven and sprinkle with remaining 1/4 c cheese. Bake for two more minutes; serve.

No comments:

Post a Comment