Home Style Shepherds Pie

How to make Home Style Shepherds Pie Recipe -  This recipe has Sunday dinner written all over it. I came to find out, shepherd’s pie is traditionally prepared with ground lamb, but since I grew up enjoying it with ground beef that is the version I prepare. My father-inlaw, Reed, makes a great shepherd’s pie with a tomato-based beef layer, and my mom makes her version with a creamy beef layer that my boys would give up their favorite toys for. I’ve developed my own version that has won the hearts of many. I love watching my boys do a happy dance every time word gets out that Mom is making this dish.

Ingredients:
2 1⁄2 pounds russet potatoes, peeled and diced
6 tablespoons (3⁄4 stick) unsalted butter, divided
1 1⁄4 teaspoon kosher salt, divided
3⁄4 teaspoon freshly ground black pepper, divided
1⁄4 teaspoon garlic salt
1 cup milk
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound lean ground beef
1 15-ounce can green beans, drained and rinsed
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Add the diced potatoes to a Dutch oven or large pot with water. Bring the water to a boil and boil until the potatoes are fork tender, 13 to 15 minutes. Drain and transfer the potatoes to the bowl of a stand mixer. With the mixer on low, beat in 3 tablespoons of the butter, 1⁄2 teaspoon of the salt, 1⁄4 teaspoon of the pepper, and the garlic salt. Slowly add the milk, mixing until creamy.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beef, 1⁄2 teaspoon of the remaining salt, and 1⁄4 teaspoon of the remaining pepper and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Add the green beans, stir to combine, and reduce the heat to low.

4. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, whisking until combined. Slowly add the chicken broth, whisking until thick and creamy. Add the sauce to the meat mixture, stirring, then transfer the mixture to the prepared baking dish. Top with the mashed potatoes, then sprinkle with the shredded cheese. Bake for 20 to 25 minutes, until cheese is melted through.

Home Style Shepherds Pie