Dutch Oven Shepherd's Pie
This Dutch oven shepherd’s pie recipe is a hearty dinner with onions, carrots, zucchini, celery, ground beef, and topped with whipped potatoes. A cozy take on this classic comfort food dish - perfect for cooking up in your Dutch oven.
Servings: 8
Calories: 478kcal
Equipment
- Dutch Oven or oven safe pot
Ingredients
- 2 lbs ground beef
- 1 tablespoon extra virgin olive oil
- 1 sweet onion
- 4 cloves garlic diced
- 3 stalks celery chopped
- 4 carrots diced
- 1 large zucchini diced into small cubes
- 1 cup frozen peas
- 1 cup chicken or vegetable stock
- 1 tablespoon smoked paprika plus extra for garnish
- 1 tablespoon chili powder
- 1/2 cup light cream
- 4 cups mashed potatoes
Instructions
- In a large Dutch oven, brown the meat, drain the grease, and set the meat aside in another bowl.
- Over low heat ddd the olive oil to the bottom of the dutch oven scraping any browned bits of meat from the bottom. Sauté the onion and garlic for 5 minutes until the vegetables begin to soften.
- Add the celery, carrots, zucchini, and frozen peas. Stir to combine. Add the vegetable stock, paprika, and chili powder and simmer the vegetables on low minutes for 15 minutes.
- Add the meat back into the dutch oven, and stir in the cream to combine.
- Add the mashed potatoes to the top of the shepherd’s pie in an even layer.
- Set your oven to ‘Broil’ (I set mine to high) and brown the top for 5 or 10 minutes (always watching, so its doesn’t burn!) until the mashed potatoes become crispy on top, and the shepherd’s pie is bubbling around the edges. I add a little paprika to the top for color as well.
Nutrition
Calories: 478kcal | Carbohydrates: 34g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 270mg | Potassium: 918mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6159IU | Vitamin C: 39mg | Calcium: 64mg | Iron: 3mg