Shortcut Shepherd’s Pie

  4.4 – 36 reviews  • Main Dish
How many times have you made mashed potatoes just so you’ll have leftovers for shepherd’s pie? Using potato tots instead not only saves you time but makes for a crispy topping that’s a nice contrast to the beef filling.
Level: Easy
Total: 55 min
Prep: 10 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Total: 55 min
Prep: 10 min
Cook: 45 min
Yield: 6 servings

Ingredients

  1. 1 tablespoon vegetable oil, plus more if needed
  2. 1 1/2 pounds 85 percent lean ground beef
  3. 1 onion, diced small
  4. 2 cloves garlic, grated or minced
  5. 2 fresh thyme sprigs or pinch dried thyme
  6. 2 tablespoons all-purpose flour
  7. 2 tablespoons tomato paste
  8. 2 cups beef stock
  9. 1 tablespoon Worcestershire sauce
  10. 1 1/2 teaspoons soy sauce
  11. Kosher salt and freshly ground black pepper
  12. 10 ounces frozen mixed peas and carrots
  13. 10 ounces frozen mixed peas and carrots
  14. 1 pound frozen mini or regular potato tots (about 4 cups)
  15. 1/2 cup shredded sharp yellow Cheddar

Instructions

  1. Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil. (It will shimmer and lightly smoke; that’s OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside.
  2. Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots.
  3. Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 541
Total Fat 24 g
Saturated Fat 9 g
Carbohydrates 48 g
Dietary Fiber 11 g
Sugar 13 g
Protein 34 g
Cholesterol 88 mg
Sodium 1226 mg
Serving Size 1 of 6 servings
Calories 541
Total Fat 24 g
Saturated Fat 9 g
Carbohydrates 48 g
Dietary Fiber 11 g
Sugar 13 g
Protein 34 g
Cholesterol 88 mg
Sodium 1226 mg

Reviews

Andrew Miranda
Need a kick. Not sure how but kind of bland
Michael Gordon MD
Not
Terry Lam
Sooo good and warming! Great filling meal that leaves you satisfied. We put the shredded cheddar ten minutes before the pie came out the oven.
Ashley Floyd
Are there suppossed to two bags of peas?
Joshua Paul
Easy to make
Valerie Powers
Great for my toddler who loves tots!
Ann Woods
Amazing, added extra seasoning more meat and cheese!! Family loved it!!
Vickie Mcguire
Easy and super delicious
Allison Avery
Made this with no changes. It was delicious!
Christopher Mcdonald
The meat is great but I feel like the tatter tots ruined the meat filling. Definitely will make it with mashed potatoes next time.

 

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