Description
The first hack used by our Shepherd’s Pie recipe is making mashed potatoes from ones that have been baked. No peeling, no boiling, no extra pot to clean. And if you want to make this recipe even easier, throw a bunch of baked potatoes in the oven one night — perhaps enough to serve stuffed baked potatoes on Monday and Shepherd’s Pie on a Thursday — so that cooked potatoes are ready and waiting to be mashed while your beef filling cooks.
And of course, if you’re supermarket has pre-made mashed potatoes, that’s another short cut we fully endorse. Then, even without planning ahead, all you have to do is whip up the quick-cooking ground meat filling.
Ingredients
4 russet potatoes
1 tablespoon neutral oil, such as canola or grapeseed
1 medium onion, chopped (about 1 cup)
1 1/2 teaspoon salt, divided, plus more to taste
2 lbs ground beef
1 tablespoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon fresh thyme, optional
1 10-ounce bag frozen mixed vegetables (we like peas and carrots or carrots, green beans, corn and peas)
1/2 cup broth, chicken or beef (you can substitute water in a pinch)
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1 cup milk
4 tablespoons unsalted butter
1/4 cup grated Parmesan or cheddar cheese
Ground black pepper
Instructions
- Heat the oven to 450 degrees and place the potatoes in the oven; bake for 60 minutes.
- In the meantime, heat the oil in a large oven-safe skillet set over medium-high heat until shimmering. Add the onions and sprinkle with 1/4 teaspoon salt; cook until they become fragrant and just start to brown, about 3 minutes. Add the ground beef and sprinkle the meat with another 1/4 teaspoon of salt. Using a wooden spoon or silicone spatula, break the meat up a little bit, then leave it to cook for 1 or 2 minutes undisturbed. Next, add the onion and garlic powders, as well as the fresh thyme, if using. Break the meat into smaller pieces and continue cooking, stirring occasionally, until browned, about 10 minutes total.
- Add the frozen vegetables, broth, ketchup and Worcestershire sauce. Cook, stirring occasionally, until simmering, about 2 minutes. Remove from heat, taste, and add remaining 3/4 to 1 teaspoon salt, as desired. Set aside.
- Once the potatoes are baked, remove them from the oven and reduce the heat to 350 degrees. Allow the potatoes to cool to the touch. While you’re waiting on this, heat the milk and butter in a microwave or on the stovetop until the milk is hot to the touch and the butter has melted.
- Cut the potatoes in half lengthwise and scoop the flesh into a large bowl. Use a fork or masher to mash/break up any large pieces, then add the warmed milk and melted butter. Mash until desired consistency. Taste and add salt as desired.
- Use a large spoon or silicone spatula to dot the mashed potatoes over the beef mixture and smooth into an even layer covering all of the meat. Top with shredded cheese and sprinkle with ground black pepper. Bake for about 30 minutes, until the potatoes just begin to brown. Cool for 10 minutes before serving.
Notes
This recipe has not been formally tested using ground turkey, but as a general rule of thumb, we add 2 tablespoons of oil for every pound of ground turkey substituted for ground beef. This helps compensate for the reduction of fat that happens naturally when you substitute turkey for beef. If you want to make this using ground turkey and are otherwise following the instructions as written, you’ll add 4 tablespoons of oil in step 3, along with the ketchup and Worcestershire sauce.
- Prep Time: 10
- Cook Time: 90