Shepherd's Pie with Green Beans & Mushrooms

Shepherd's Pie

with Green Beans & Mushrooms

40 MIN
4 Servings
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From the Test Kitchen

In the late 18th Century, potatoes (native to the Americas) finally won favor in the U.K. One of the most delicious results was shepherd’s pie­—now a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds. If you’d like, use a fork to create a crisscrossing pattern in the surface of your pie before it goes into the oven!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Shepherd's Pie with Green Beans & Mushrooms
Title
  • 1⅛ lbs Ground Lamb & Beef Blend
  • 6 oz Green Beans
  • 6 oz Cremini Mushrooms
  • 2 Scallions
  • 1½ lbs Yukon Gold Potatoes
  • 4 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Vegetarian Worcestershire Sauce
  • ½ cup Low-Fat Sour Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Shepherd's Pie Spice Blend (Mustard Powder, Dried Thyme & Garlic Powder)
time-saving
tips & techniques
Vegetarian Worcestershire Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of the butter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

Cook the mushrooms:
4 Cook the mushrooms:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

Make the filling:
5 Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

Finish the pie & serve your dish:
6 Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

Tips from Home Chefs

Shepherd's Pie

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of the butter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Cook & mash the potatoes:
Stainless Steel Strainer
Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

4 Cook the mushrooms:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

Cook the mushrooms:
Make the filling:
5 Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

6 Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

Finish the pie & serve your dish:
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