Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Shepherd's Pie 3.3 (779) 37 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 20, 2021 Rate PRINT Share Prep Time: 20 mins Total Time: 35 mins Servings: 4 You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy—or so tasty! Ingredients 1 pound ground beef chuck 1 medium onion, chopped 1 garlic clove, minced ¼ teaspoon dried thyme 2 tablespoons ketchup 1 tablespoon all-purpose flour 1 box (10 ounces) frozen mixed vegetables (no need to thaw) Coarse salt and ground pepper 3 cups mashed potatoes Directions Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes. Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper. Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve. Con Poulos Originally appeared: Everyday Food, November 2006 Rate It PRINT