Ingredients:
For the Meatballs:
- 1 lb lean ground beef (or a mix of ground beef and pork)
- 1/2 cup breadcrumbs (Panko or Italian style)
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 cup frozen peas and corn mix
- Salt and pepper to taste
For the Mashed Potatoes:
- 3 lbs russet potatoes, peeled and cut into chunks
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Make the Mashed Potatoes:
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain potatoes well. Return the pot to low heat and add butter.
- Mash the potatoes until smooth. Gradually add milk, salt, and pepper, mashing until you reach your desired consistency. Set aside and keep warm.
Make the Meatballs:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, onion, egg, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix until well combined.
- Shape the mixture into 16-20 meatballs.
- Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides (they don’t need to be cooked through). Remove from the skillet and set aside.
Make the Gravy:
- In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion, carrot, and celery. Cook, stirring occasionally for 5 minutes, or until softened.
- Sprinkle flour over vegetables and cook for 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, and thyme. Bring to a simmer, then reduce heat and cook until thickened (about 5 minutes).
- Stir in peas and corn. Season with salt and pepper.
Assemble:
- Add the meatballs back to the skillet with the gravy.
- Spoon the mashed potatoes evenly over the top, spreading to the edges to create a seal.
- If desired, sprinkle with extra herbs or a light layer of shredded cheese (cheddar or parmesan work well).
Bake:
- Bake for 20-25 minutes, or until the potatoes are lightly browned and the filling is bubbly. Let rest for 5-10 minutes before serving.
Tips:
- Customization: Add your favorite vegetables to the gravy like mushrooms or bell peppers.
- Flavor Boost: For more richness, deglaze the pan with a splash of red wine after browning the meatballs, then reduce it before adding the flour.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Enjoy your delicious Shepherd’s Pie Meatballs!
