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Shepherd’s Pie Casserole

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Shepherd’s Pie Casserole
Ingredients
  • 4 large Yukon Gold potatoes, quartered
  • 6 tablespoons butter, divided
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 tablespoon herbes de Provence
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups frozen peas
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (or equivalently, 175 degrees Celsius).
2
Next, lightly coat a 9-inch deep-dish pie plate with a thin layer of oil to prevent sticking.
3
In a separate pot, submerge the potatoes in salted water and bring to a rolling boil over high heat. Gradually decrease the heat to a lower setting, cover the pot, and allow the potatoes to simmer until they are tender, approximately 20 minutes.
4
Drain the excess water from the potatoes and mash them with 2 tablespoons of butter and minced garlic. Season to taste with a pinch of salt and pepper before setting the potatoes aside.
5
Simultaneously, heat the olive oil in a skillet over medium heat. Add ground beef, a blend of herbs known as herbes de Provence, and nutmeg; cook and stir constantly until the beef is lightly browned and crumbly, roughly 10 minutes.
6
Spread the cooked ground beef evenly across the prepared pie plate. Cover the beef with a layer of peas, followed by a generous helping of mashed potatoes. Dot the top of the casserole with the remaining butter.
7
Place the casserole in a preheated oven and bake, uncovered, until it is heated through and bubbly, approximately 20 minutes.