This easy Shepherd’s Pie is made with beef (sometimes called Cottage Pie) and will be ready in just about 30 minutes. A layer of ground beef mixed with a flavorful, veggie-filed gravy and topped with mashed potatoes is comfort food at its finest.
Course Main Course
Keyword easy shepherd's pie, shepherd's pie ground beef
In a large pot of salted water, boil potatoes until tender. Drain potatoes and pour them in a bowl. Add the butter, milk, and salt & pepper. Use a potato masher or hand mixer to mash together. Adjust with more butter/milk/salt & pepper, to taste.
While the potatoes are cooking, preheat a large skillet over medium high heat. Add olive oil & ground sirloin to the pan and season with salt, pepper, and Montreal steak seasoning.
Brown & crumble the meat for 3-4 minutes. Add the chopped carrot & onion to the meat & cook 5 minutes more (or until meat is no longer pink), stirring frequently.
In a small saucepan, over medium heat, whisk butter & flour together for about two minutes. Whisk in the broth & Worcestershire sauce. Let the gravy thicken for about one minute.
Add the gravy to the meat & veggies and stir in the frozen peas & corn.
Preheat broiler to high.
In a small casserole dish, add the meat and veggies to the bottom then spoon potatoes evenly over meat. Top potatoes with paprika and broil 6-8 inches from heat until potatoes are evenly browned.
Adapted from Rachael RayStore leftovers covered in the fridge for up to 3 days.