Chef John's Shepherd's Pie

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

1 ¼ pounds Yukon Gold potatoes, peeled and cubed

3 cloves garlic, halved

1 pound lean ground beef

2 tablespoons all-purpose flour

4 cups frozen mixed vegetables

¾ cup beef broth

3 tablespoons ketchup

1 teaspoon salt

½ teaspoon ground black pepper

¾ cup light sour cream

½ cup shredded Cheddar cheese, divided

Directions

Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.

Drain potatoes; return them to the pot. Slightly smash potatoes with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.

Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.

Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

Nutrition

• Calories: 311 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 59 mg
• Sodium: 546 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 16 g