Shepherd's Pie
Classic baked shepherd’s pie with seasoned beef, vegetables, and creamy mashed potatoes.
Ingredients
- 1 lb ground beef
- 8 potatoes, peeled and cubed
- 1/2 medium onion, diced
- 2 cloves garlic
- 1/2 package cremini mushrooms, chopped
- 1 tablespoon dried oregano
- 1 can corn
- 1 tablespoon butter
- 1/4 cup milk
- 1/4 cup breadcrumbs
- salt and pepper, to taste
Tools
- Large pot
- Frying pan
- Baking dish
- Potato masher or fork
- Knife and cutting board
- Oven
Directions
Make the mashed potatoes
Add potatoes and garlic to a large pot and cover with cold water. Boil until potatoes are soft, about 15 minutes. Remove garlic cloves and set aside. Drain potatoes and transfer to a bowl. Mash together with butter, milk, crushed garlic, salt, and pepper until smooth.
Cook the filling
While potatoes boil, heat oil in a pan and cook the onion until soft. Add ground beef and cook until browned. Stir in mushrooms and cook for a few minutes. Add oregano and cream of mushroom soup, then slowly add water while stirring until the mixture becomes thick and creamy. Season with salt and pepper.
Assemble
Layer the beef mixture into a baking dish, followed by corn, then mashed potatoes. Top with a light layer of breadcrumbs.
Bake
Bake at 375°F for 15–20 minutes until heated through and the top is lightly golden. Let rest briefly before serving.
Notes
- Letting it rest helps the layers set.
- You can broil for 1–2 minutes at the end for extra crisp topping.
- Add cheese on top for a richer finish.