Shepherd’s Pie That Disappears Fast #shorts

By Natasha's Kitchen · 75 min

Ingredients

Instructions

1. Put the chopped potatoes in a large saucepan, cover with cold water and bring to a boil. Cook until tender, 12-15 minutes, without overcooking. Drain and mash in the same pot.
2. Mash in the warm cream and 1/2 tsp salt (or to taste) until smooth, then mix in the Parmesan and beaten egg.
3. Preheat the oven to 400°F with a rack in the center. Heat a large skillet over medium heat, add 1 Tbsp olive oil and the ground beef, break up the meat, season with 1 tsp salt and 1/2 tsp black pepper, and cook about 5 minutes until no longer pink.
4. Add the onion and sauté 3 minutes to soften, then add the garlic and stir for another minute. Sprinkle in 2 Tbsp flour and stir for 1 minute until a film forms on the bottom of the pan.
5. Pour in the wine and scrape the bottom of the pan to deglaze for a minute. Add the beef broth, 1 Tbsp tomato paste and 1 Tbsp Worcestershire sauce.
6. Add the frozen vegetables and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper, or to taste. Reduce to a simmer, cover and cook 10 minutes until slightly thickened.
7. Spread the meat and vegetable mixture in a deep pie dish or an 11x7 or 9x9 casserole dish. Spoon the mashed potatoes over the top, spreading them evenly and sealing them to the edge of the dish. Drizzle with 2 Tbsp melted butter.
8. Place a sheet of foil under the dish to catch drips and bake at 400°F on the center rack for 25-30 minutes, until the potatoes start to turn golden. Let cool 15 minutes before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionEggCheeseCreamPotatoParmesan cheeseTomato paste