Ultimate Shepherd's Pie Recipe
Ultimate Shepherd's Pie - a delicious, flavorful spin on your classic Shepherd's Pie recipe that the whole family will love!!
Ingredients
Hashbrown Topping:
- 5-6 cups shredded hashbrowns
- 2 ½ cups shredded cheese regular or dairy-free, divided
- ½ cup sour cream regular or dairy-free sour cream
- 1 teaspoon kosher salt
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
Filling:
- 1 tablespoon olive oil or ghee
- 3 teaspoons garlic minced
- ¼ cup red onion diced
- ¼ cup yellow onion diced
- 1 pound ground beef
- 3 tablespoons cassava flour or all-purpose flour
- 1 ¼ cups beef broth
- 15 ounces diced tomatoes don't drain
- 1 green bell pepper diced
- 2 medium carrots sliced
- 1 celery stalk sliced
- 1 cup frozen corn
- ½ cup frozen peas
- 2 ½ tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 ½ tablespoons dijon mustard
- 4 teaspoons worcestershire sauce
- 1 ½ teaspoons dried oregano leaves
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika sub regular paprika
- ½ teaspoon coconut sugar
- ½ teaspoon apple cider vinegar
Instructions
- Hashbrown Topping: Combine 5-6 cups shredded hashbrowns, ½ cup shredded cheese, ½ cup sour cream, 1 teaspoon kosher salt, 1 teaspoon lemon juice and ¼ teaspoon ground black pepper to a medium mixing bowl. Stir to combine. Set aside.
- Prep: Preheat oven to 350℉.
- Sauté: Bring a large cast iron skillet (deep and 12 inches wide) to medium-high heat. Add 1 tablespoon olive oil. Swirl to coat the pan. Add 3 teaspoons garlic and move around pan constantly until fragrant, about 20 seconds. Add ¼ cup red onion and ¼ cup yellow onion, let cook about 1-2 minutes.
- Brown Beef & Thicken: Add 1 pound ground beef and move around pan until no longer pink and fully cooked; drain any excess grease. Add 3 tablespoons cassava flour and stir to combine with the ground beef mixture. Keep the cast iron skillet over medium heat and add 1 ¼ cups beef broth. Stir and let simmer to thicken.
- Combine: Add 15 ounces diced tomatoes, bell pepper, carrots, celery, 1 cup frozen corn, ½ cup frozen peas, 2 ½ tablespoons soy sauce, 2 tablespoons tomato paste, 2 tablespoons ketchup, 1 ½ tablespoons dijon mustard, 4 teaspoons worcestershire sauce, 1 ½ teaspoons dried oregano leaves, 1 ½ teaspoons chili powder, 1 ½ teaspoons dried thyme leaves, 1 teaspoon lemon juice, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon coconut sugar and ½ teaspoon apple cider vinegar. Stir to combine.
- Add Topping: Sprinkle 1/2 cup cheese over top. Spread the hashbrown mixture on top of the cheese and spread out evenly covering the whole pan. Sprinkle the remaining cheese on top of the hash brown mixture.
- Bake: Place on middle rack, uncovered, for 30 minutes or until the cheese is melted and it is bubbling.
- Serve: Let cool slightly before serving.
Notes
- Hash Brown Recommendation: I used Mr. Dell's Shredded Hashbrowns.
- Cassava Flour Substitute: you can substitute all-purpose flour for the cassava if you wish.
- Storing: you can keep leftovers in an airtight container in the fridge for 3-5 days.
Nutrition
Calories: 279kcal | Carbohydrates: 29g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 991mg | Potassium: 684mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2264IU | Vitamin C: 25mg | Calcium: 178mg | Iron: 3mg
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