Pimblett's Shepherd's Pie Recipe

Name: Pimblett's Shepherd's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes peeled, quartered; 1/4 cup milk; 1 tablespoon butter; 1 pinch nutmeg; 1 x salt and black pepper; 2 tablespoons olive oil; 2 medium onions chopped; 1 tablespoon parsley leaves finely chopped; 1 teaspoon thyme dried; 1 teaspoon sage dried; 1 pound ground beef; 1/4 cup water; 2 medium carrots finely chopped; 2 tablespoons flour, all-purpose; 1 each beef bouillon cubes low sodium; 1 teaspoon sugar granulated; 1 teaspoon ketchup; 1 teaspoon dijon mustard; 1 teaspoon worcestershire sauce; 1 x salt and black pepper

Servings: persons

6 medium potatoes peeled, quartered
1/4 cup milk
1 tablespoon butter
1 pinch nutmeg
1 x salt and black pepper
2 tablespoons olive oil
2 medium onions chopped
1 tablespoon parsley leaves finely chopped
1 teaspoon thyme dried
1 teaspoon sage dried
1 pound ground beef
1/4 cup water
2 medium carrots finely chopped
2 tablespoons flour, all-purpose
1 each beef bouillon cubes low sodium
1 teaspoon sugar granulated
1 teaspoon ketchup
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
1 x salt and black pepper

1
For topping, place potatoes in large saucepan of cold, salted water.
2
Bring to boil, then simmer partially covered 20 minutes or until very tender.
3
Drain.
4
Add milk, butter, nutmeg, salt and pepper to taste.
5
Mash potatoes until smooth and fluffy.
6
Keep warm.
7
For filling, heat oil in large skillet over medium heat.
8
Add onions, parsley, thyme and sage.
9
Cook 5 minutes or until onions have softened slightly.
10
Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes.
11
Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.
12
Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, worcestershire sauce, salt and pepper to taste.
13
Cook 5 minutes.
14
Skim and discard any fat.
15
Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
16
Spread potato mixture on top.
17
Score topping using prongs of fork.
18
Bake in preheated 350F (180C) F oven 30 to 40 minutes, until potatoes are golden brown on top and filling is hot.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 medium potatoes peeled, quartered, 1/4 cup milk, 1 tablespoon butter, 1 pinch nutmeg, and more.

Yes, Pimblett's Shepherd's Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pimblett's Shepherd's Pie

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