Shepherd’s Pie

Satisfy even the pickiest of eaters with this all-in-one dish.

1 hour
Amount of Servings
6 servings

2-pounds Russet potatoes, peeled and cut into 1-inch chunks

4 tablespoons unsalted butter

¾ cup FAGE Sour Cream

1 teaspoon salt

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced

3 tablespoons all-purpose flour

3 large cloves garlic, minced

1 ½ pounds ground beef (90% lean)

1 teaspoon Worcestershire sauce

1 tablespoon fresh thyme, chopped

1 cup chicken broth

4 cups mixed frozen vegetables

½ cup shredded cheddar cheese

Parsley, chopped

  1. Add potato to a large pot and cover with water. Bring to a boil and then lower to medium-low and simmer uncovered for 8-10 minutes or until the potato is tender.
  2. Drain the potato and return to the pot. Add butter, sour cream, and salt and mash with a potato masher or a handheld whisk. Set aside.
  3. In a skillet, add olive oil, onion, and flour. Cook for 5 minutes or until the onion is translucent.
  4. Add garlic, ground beef, Worcestershire sauce, and thyme. Cook until the meat is cooked through. Add chicken broth, frozen vegetables, and cook until the sauce is thickened.
  5. Preheat broiler to low.
  6. Place meat mixture into a large casserole dish. Top with mashed potato and cheese.
  7. Bake for 6-8 minutes or until the top is evenly browned.
  8. Garnish with parsley and serve with extra sour cream.
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