Round 2 Recipe - Shepherds Pie

Name: Round 2 Recipe - Shepherds Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon gold potatoes peeled and cubed; 1/2 cup milk; 1 tablespoon butter; Salt and freshly ground black pepper; 3 cups leftover beef stew from Beef Stew and Beer Biscuits recipe; 4 celery stalks, chopped; 4 carrots, peeled and sliced into 1-inch thick rounds; 4 red potatoes, chopped into large dice; 1 medium onion, chopped; 1 teaspoon chopped fresh thyme leaves; 1 (1-pound) chuck roast, cut into 1-inch cubes; 2 tablespoons all-purpose flour; 1 (14.5-ounce) can less sodium beef broth; 1 (14.5-ounce) can diced tomatoes; 1 tablespoon cider vinegar; 2 teaspoons minced garlic; 1 teaspoon hot sauce; Salt and fresh ground black pepper

Servings: persons

1 pound Yukon gold potatoes peeled and cubed
1/2 cup milk
1 tablespoon butter
Salt and freshly ground black pepper
3 cups leftover beef stew from Beef Stew and Beer Biscuits recipe
4 celery stalks, chopped
4 carrots, peeled and sliced into 1-inch thick rounds
4 red potatoes, chopped into large dice
1 medium onion, chopped
1 teaspoon chopped fresh thyme leaves
1 (1-pound) chuck roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 (14.5-ounce) can less sodium beef broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon hot sauce
Salt and fresh ground black pepper

1
Preheat the oven to 350 degrees F.
2
Bring a large pot of salted water to a boil over medium heat.
3
Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender.
4
Drain, return to pot and mash with a potato masher.
5
In a small pot over low heat, add the butter and milk and heat until hot.
6
Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste.
7
(For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture.
8
Only mix for about 45 seconds to prevent potatoes from getting gummy.)
9
Set aside.
10
Evenly divide the beef stew into 4 (11-ounce) ramekins.
11
Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes.
12
In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef.
13
In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker.
14
Cover and cook on high for 5 hours.
15
Transfer to a serving bowl and serve with Beer Biscuits.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 pound Yukon gold potatoes peeled and cubed, 1/2 cup milk, 1 tablespoon butter, Salt and freshly ground black pepper, and more.

Yes, Round 2 Recipe - Shepherds 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.

That's it — enjoy your meal!