Baked Loaded Mashed Potato Shepherd’s Pie

• 1 1/2 cups milk
• 4 large russet potatoes, peeled and cubed
• 8 oz ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables, thawed
• 1/4 cup ketchup
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 cup shredded cheddar cheese
• 2 tbsp butter
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil potatoes in salted water until tender, then drain.
3. 3 In a skillet, cook ground beef and onion until browned, drain fat.
4. 4 Add garlic, mixed vegetables, ketchup, Worcestershire sauce, and thyme to the skillet; simmer for 5 minutes.
5. 5 Mash potatoes with milk, butter, salt, and pepper until smooth.
6. 6 Spread beef mixture into a greased 9x13 inch baking dish.
7. 7 Top with mashed potatoes and sprinkle with cheddar cheese.
8. 8 Bake for 30 minutes or until bubbly and golden on top.
9. 9 Garnish with paprika and chives before serving.

Equipment

• Large pot
• Skillet
• Baking dish (9x13 inch)
• Mixing bowl
• Oven

Variations

• Add crispy bacon bits or sautéed mushrooms to the beef mixture for extra flavor.

Substitutions

• Use almond milk for a dairy-free option, and replace cheddar with vegan cheese if needed.

Pairings

• Pairs well with a cold glass of iced tea or a light lager.

Nutrition

Tips

• For a vegetarian version, substitute ground beef with an equal amount of lentils or a plant-based meat alternative.
• Prepare ahead and refrigerate before baking, adding 10 extra minutes to cook time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake as instructed.

Serving Suggestions

• Serve with a side of steamed broccoli or a crisp green salad for a balanced meal.

FAQ