chef john's shepherd's pie

Ingredients

• Servings: 8
• 1 1/4 pounds yukon gold potatoes, peeled and cubed
• 3 cloves garlic, halved
• 1 pound lean ground beef
• 2 tablespoons flour
• 3/4 cup beef broth
• 3 tablespoons ketchup
• 4 cups frozen mixed vegetables
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese, divided
• 3/4 cup light sour cream
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• place cubed potatoes and garlic in a large pot with enough water to cover. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• preheat the oven to 375 degrees f (190 degrees c).
• brown ground beef over medium heat in a skillet. stir in flour, mixing with beef drippings.
• add beef broth, ketchup and vegetables. stir to combine. cook for 5 minutes, until thick.
• transfer beef mixture into an oven-proof casserole dish.
• drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. mash together until smooth.
• spoon potatoes the middle of the meat mixture. with a fork, spread potatoes from the center to the edges to form the top layer.
• sprinkle with remaining 1/4 cup of grated cheese.
• bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. let cool 15 minutes before serving.