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Shepherd's Pot Pie

Shepherd's Pot Pie is a cross between beef shepherd's pie and pot pie! Seasoned beef and veggies topped with mashed potatoes, cheese, and a flaky pie crust!
Print Recipe
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Servings 6

Ingredients
  

For the filling

  • 1 pound ground beef
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 1 pound mushrooms sliced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef stock

For the mashed potatoes

  • 1 pound yukon gold potatoes diced
  • 1/4 cup unsalted butter
  • 1/2 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cheddar cheese grated
  • 1 9- inch pie crust store bought
  • 1 egg whisked with a splash of water

Instructions
 

  • Place the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for about 20 minutes, or until the potatoes are tender. Drain the potatoes and mash with the butter, milk, salt and pepper.
  • Heat a large pot over medium-high heat. Add the ground beef and cook, breaking down with a wooden spoon, until browned and crispy. Drain excess fat if necessary. Add the veggies and cook for another 10 minutes to soften. Season with salt, pepper, crushed red pepper flakes, thyme, rosemary, tomato paste and Worcestershire sauce. Add the flour and cook for a few seconds. Stir in the stock and cook until thick.
  • Place the beef filling into a 9-inch pie dish. Top with the mashed potatoes and sprinkle with cheddar cheese. Place the pie crust on top of the potatoes, pressing the dough to the edge of the pie dish to somewhat seal. Brush the top liberally with the egg wash, make a few slits on the top to allow steam to escape and sprinkle with black pepper.
  • Bake for about 25 to 30 minutes or until golden brown on top. Serve and enjoy.