Easy Autumn Shepherd’s Pie
This Easy autumn Shepherd’s pie recipe with a twist of savory fall spices & topped with brown butter-rosemary pumpkin mashed potatoes.
- 2 tbsp Olive Oil
- 1 Yellow onion diced (about 1 cup)
- 1-2 Carrots peeled and diced (about 1 cup)
- 1 Garlic clove minced
- 1 lb Ground Beef
- 1 tbsp Flour
- 1 tbsp Worcester sauce
- 1 tsp Allspice
- Pinch of salt and pepper
- 1 cup Yellow corn
- 1 cup Frozen peas
- 4 tbsp Butter half a stick
- 2 tsp Fresh rosemary finely chopped
- 2-3 Medium sized potatoes I used red skinned
- 1 cup Pumpkin puree
- ¼-1/3 Milk
- ¼ cup Grated Parmesan cheese
Heat olive oil over medium heat in a large saute pan.
Add in onions and carrots, cooking until softened, about 7-10 minutes.
Add in garlic and ground beef, breaking up with your spoon; cook 4-5 minutes until no longer pink.
Add in flour, stir and cook 1 minute.
Mix in Worcester, all spice, salt and pepper.
Add in corn and peas, mix to combine and set aside while you make the mashed potatoes.
Fill a medium saucepan ¾ with water. Bring to boil.
Add in potatoes and cook for about 10 minutes until fork tender.
Drain and set aside.
In the same pan, return back to medium heat and add butter. Continue cooking until fully melted. Keep cooking, as you stir, until you see it start to foam and notice brown specks. It will have a nutty aroma. It should take up to 5 minutes for this process
Add potatoes to the butter and rosemary.
With hand mixer or potato masher, mash potatoes until no longer lumpy.
Gradually add in the milk and grated cheese until desired consistency.
Season with salt and pepper to taste.
Place meat mixture in 9-10” pie plate or a 9x9 square baking dish. Top with pumpkin mashed potatoes.
Bake at 350 until mixture is bubbly and top is slightly browned.
For a tutorial on how to make brown butter, click here!
*Shepherd's Pie can be made ahead of time and kept covered in the refrigerator until ready to bake.
*You can freeze an unbaked pie for up to 1 month in your freezer.