Description
A comforting twist on classic shepherd’s pie featuring creamy scalloped potatoes layered with savory ground meat and vegetables.
Ingredients
Scale
- 2 lbs russet potatoes, thinly sliced
- 1 lb ground beef or lamb
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Brown the ground meat in a large skillet over medium heat. Drain excess fat.
- Add onions, carrots, and garlic to the skillet. Cook until vegetables soften.
- Stir in flour and cook for one minute. Add beef broth and Worcestershire sauce. Simmer until thickened.
- Mix in peas and season with thyme, salt, and pepper. Transfer to a baking dish.
- Layer sliced potatoes over the meat mixture in overlapping rows.
- Pour heavy cream over the potatoes and top with shredded cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake 15 more minutes until golden.
- Let rest for 10 minutes before serving.
Notes
- Slice potatoes evenly for consistent cooking
- You can prepare the dish ahead and refrigerate before baking
- Leftovers reheat well in the oven
- For crispier top, broil for the last 2-3 minutes
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg