We used to call this shepherd pie until it was pointed out that shepherd pie is made with lamb (duh!). We of course use ground beef. This version isn’t really traditional, but Rachel is a huge fan, so I make it monthly. We freeze the leftovers in individual portions she uses for lunches.

Ingredients

  • 3 pounds russet potatoes, peeled and cut into chunks
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/2 cup shredded sharp cheddar cheese
  • 1 pound 70/30 ground beef
  • 1 teaspoon steak seasoning
  • 1 medium onion, diced finely
  • 8 ounces mushrooms, diced finely
  • 2 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 12 ounce bag frozen peas and carrots
  • 1 tablespoon beef bouillon paste or granules
  • salt and pepper to taste

Directions

  1. Preheat oven to 400°F. Place potatoes in a large pot and just cover with water. Bring to a boil and cook until tender, about 15 minutes.
  2. While potatoes are cooking, heat a large skillet over medium-high heat. Add ground beef, sprinkle steak seasoning over it, and spread out in a single layer, searing first side until browned, about 3 minutes. Flip and sear other side another 3 minutes. Break up meat with spatula and cook until moisture has evaporated.
  3. Add onions and cook until translucent, about 5 minutes. Add garlic and mushrooms, and cook until mushrooms are softened, about 5 more minutes. Sprinkle in thyme and stir. Add ketchup, Worcestershire sauce, and soy sauce, and stir until fully incorporated. Add peas and carrots and stir to combine.
  4. Drain potato water into meat mixture. Mash potatoes in pot with potato masher, adding butter, milk, and cheese. Season with salt and pepper to taste.
  5. Add beef bouillon and stir in. Continue cooking meat mixture until most of liquid has evaporated, about 15 more minutes. Taste and adjust seasoning as needed. Transfer to a 9x13 baking dish and spread out evenly.
  6. Spread mashed potatoes over meat mixture. Bake for 30 minutes, until potatoes are lightly browned. Let cool for 10 minutes before serving.