This Shepherd’s Pie variant brings a delightful twist to the classic, featuring savory meatballs, creamy mashed potatoes, and a rich onion gravy. The best part? It’s simpler to make than it may seem!
Prep Time: 20-30 minutes
Cook Time: 40-50 minutes
Servings: 6
Ingredients:
For the meatballs:
- 1 ½ pounds lean ground beef (or ground turkey)
- ½ cup finely chopped parsley
- 2 tablespoons Dijon mustard
- 2 tablespoons all-purpose flour
- 1 large egg
- Approximately 1/2 teaspoon salt
- Around 1/4 teaspoon pepper
- About 1/2 cup fat-skimmed beef broth
For the brown onion gravy:
- Brown onion gravy (recipe follows)
- Approximately 1/2 cup dry sherry, dry white wine, or additional fat-skimmed beef broth
For the mashed potatoes:
- Approximately 6 cups peeled hot cooked potatoes
- 2 to 3 tablespoons butter
- Around ½ cup cream cheese (at room temperature)
- Approximately ½ cup shredded Gruyère, Swiss, or Parmesan cheese
Instructions:
- In a mixing bowl, combine lean ground beef (or ground turkey), finely chopped parsley, Dijon mustard, all-purpose flour, large egg, approximately 1/2 teaspoon of salt, around 1/4 teaspoon of pepper, and about 1/2 cup of fat-skimmed beef broth. Mix thoroughly with a fork.
- In a 4- to 5-quart saucepan, bring the brown onion gravy to a boil. Add dry sherry, dry white wine, or more fat-skimmed beef broth and reduce heat to a gentle simmer.
- Shape the beef mixture into 1-inch balls and gently place them into the simmering gravy. Cover and simmer until meatballs are no longer pink in the center (10 to 12 minutes). Use a slotted spoon to transfer meatballs to a bowl.
- While gravy is still in the pan, bring it to a boil until it reduces to about 2 cups (10 to 15 minutes). Season with salt and pepper. Remove from heat and return meatballs with any juices to the gravy, mixing gently.
- In a large bowl, mash cooked potatoes with butter and room-temperature cream cheese until smooth. Add beef broth if needed. Stir in Gruyère cheese, and season with salt and pepper.
- Butter a shallow casserole dish (3 1/2 to 4 quarts). Spread two-thirds of the mashed potatoes over the bottom and sides. Spoon meatball-gravy mixture into the center. Decoratively spoon or pipe remaining mashed potatoes around the edge.
- Bake in a preheated oven (400°F/200°C) until gravy is bubbling and potatoes are browned (30 to 35 minutes).
Nutrition Facts (Per Serving):
- Calories: 758
- Protein: 34g
- Fat: 43g
- Saturated Fat: 21g
- Carbohydrates: 56g
- Fiber: 4.6g
Nutritional values are approximate and may vary based on specific ingredients.
Cooking Tips:
- Choose your preferred method for preparing potatoes – boil, bake, or microwave.
- Short on time? Prepare the brown onion gravy and assemble the pie up to step 5 a day in advance. Cover, chill, and continue when ready to bake.