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nameWeeknight Shepherd's Pie
descriptionMy family loves this rustic, rich, and hearty dish.
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Weeknight Shepherd's Pie
  • 2 – 2 ½ lb chuck pot roast
  • 4 cups beef broth
  • 3 teaspoons corn starch
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 bay leaf
  • Pepper
  • Kosher salt
  • 3 large Russet potatoes
  • 1 cup heavy cream
  • 1 stick of unsalted butter, room temperature and cubed
  • 1 (12oz) bag of frozen mixed veggies
Preparation
  1. Cube beef into one-inch pieces.
  2. Heat olive oil in an oven-proof pan or cast iron skillet. Brown beef on all sides. Transfer to a plate and set aside.
  3. Add 3 ½ cups beef broth, garlic powder, minced onion, thyme, parsley, and bay leaf into the pan. Bring to boil. Turn down to a simmer.
  4. Return the meat to the pan, adding any juices left on the plate. Cover and simmer for 30-40 minutes or until meat is tender.
  5. Meanwhile, peel and cut potatoes. Boil the potatoes until tender, 15-20 minutes. Drain and return to the pot. Add the butter and heavy cream. Mash the potatoes until smooth and creamy. Season with salt and pepper, to taste. Set aside.
  6. Remove bay leaf from beef tips. With remaining broth, mix in corn starch and pour into beef tip mixture. Allow to thicken, about 10 minutes.
  7. Preheat oven to 400°F.
  8. Add the frozen veggies to the meat and sauce in the skillet and stir to combine.
  9. Spread the mashed potatoes in an even layer over the top of the beef and veggies. Transfer to the preheated oven and bake for 50 minutes to 1 hour. Keep an eye on the potatoes and remove the dish from the oven when the potatoes are just golden brown.
  10. Let the shepherd's pie rest for a few minutes to both cool and set. Grab a bowl and enjoy!
My family loves this rustic, rich, and hearty dish.
Course: Dinner

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Weeknight Shepherd's Pie

Some classics stick around for a reason.

Weeknight Shepherd's Pie

4.6 from 15 votes
Servings: Serves 6
Author: Ajza Case
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Weeknight Shepherd's Pie

  • 2 – 2 ½ lb chuck pot roast
  • 4 cups beef broth
  • 3 teaspoons corn starch
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 bay leaf
  • Pepper
  • Kosher salt
  • 3 large Russet potatoes
  • 1 cup heavy cream
  • 1 stick of unsalted butter, room temperature and cubed
  • 1 (12oz) bag of frozen mixed veggies

Preparation

  1. Cube beef into one-inch pieces.
  2. Heat olive oil in an oven-proof pan or cast iron skillet. Brown beef on all sides. Transfer to a plate and set aside.
  3. Add 3 ½ cups beef broth, garlic powder, minced onion, thyme, parsley, and bay leaf into the pan. Bring to boil. Turn down to a simmer.
  4. Return the meat to the pan, adding any juices left on the plate. Cover and simmer for 30-40 minutes or until meat is tender.
  5. Meanwhile, peel and cut potatoes. Boil the potatoes until tender, 15-20 minutes. Drain and return to the pot. Add the butter and heavy cream. Mash the potatoes until smooth and creamy. Season with salt and pepper, to taste. Set aside.
  6. Remove bay leaf from beef tips. With remaining broth, mix in corn starch and pour into beef tip mixture. Allow to thicken, about 10 minutes.
  7. Preheat oven to 400°F.
  8. Add the frozen veggies to the meat and sauce in the skillet and stir to combine.
  9. Spread the mashed potatoes in an even layer over the top of the beef and veggies. Transfer to the preheated oven and bake for 50 minutes to 1 hour. Keep an eye on the potatoes and remove the dish from the oven when the potatoes are just golden brown.
  10. Let the shepherd's pie rest for a few minutes to both cool and set. Grab a bowl and enjoy!