The 30 minutes shepherd’s pie recipe is a quick and easy meal, great for St. Patrick’s Day and Pi Day celebrations, made with ground beef, mushrooms, beef broth, potato, carrots, parmesan cheese and other delicious ingredients.
The 30 minutes shepherd’s pie is always a Sunday meal for us, especially when we have celebrations like Pi day, St. Patrick’s day, and other celebrations and the main celebration is done with my family at home serving this recipe.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients
1 lbs. ground beef
1 packet brown gravy mix
1 carton mushrooms optional
½ cup red wine can substitute beef broth
¼ onion
2-3 medium carrots optional
3-4 medium potatoes
1 tsp garlic chopped
1 can corn drained
2 cup milk warmed
¼ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Step 1:
Cut the potatoes into cubes and allow to boil until it is tender to a fork. In a separate skillet while the potatoes are cooking, chop the carrots (if using) and onions into bite sized pieces and cook with the ground beef until beef is almost browned.
Step 2:
Cut the mushroom into quarters and add into the beef mixture if using. Add in a gravy packet and 1 cup milk. Put over the heat until it thickens. Add red wine and cook the alcohol or substitute with beef broth. Then add salt and pepper to taste.
Step 3:
Once the potatoes are cooked, drain and set aside. Add in melted butter, add garlic and milk to the heat. Add the potatoes back in and mash and stir, and add salt and pepper to taste.
Step 4:
Pour your beef mixture into a greased oven-proof dish, and pour your corn on top of the beef layer. Spoon your potatoes on top of the corn.
Step 5:
Sprinkle generously with Parmesan cheese and broil until the cheese layer is golden brown.
Step 6:
Remove from the heat and enjoy!
Tips and variations
This can be prepared ahead of time. Either keep it refrigerated and cook it later (about 20 minutes at 400 degrees Fahrenheit or until heated through). It can also be frozen to use at a later time.
Use leftover mashed potatoes from another dinner or your favorite mashed potato recipe for the potato layer.
I usually use corn in mine, but depending on who I’m serving and how I’m feeling, I’ll often leave off the carrots and mushrooms. I don’t add anything additional when I do that.
This dish serves 4 adults, but it can easily be doubled to feed more people. Or divided to create less, however I’d probably portion out instead of creating less.
Brown the beef gravy mixture on sautéed in the pot to prepare in an instant pot. If you’re doing that, put in some mushrooms.
Pour the mixture into a serving dish. If you want to brown it in the Instant Pot with the crisping lid, make sure you use a round dish that fits in the pot; otherwise, you can broil it.