From-Scratch Balsamic Shepherd’s Pie

Made from simple from-scratch ingredients with the zing of balsamic vinegar, this shepherd’s pie it has bold flavor and while still being an amazing comfort food.

My dinner request for my birthday each year when I was a kid was shepherd’s pie. My mom made shepherd’s pie with ground beef, a can of tomato soup, and a can of green beans. She topped it with home made mashed potatoes.

The first time I had a shepherd’s pie that was made by someone other than my mom was while I was serving a mission in California. We’d been invited to a home for dinner they asked for requests. It had been a long time since I’d had my birthday favorite, so I requested shepherd’s pie. The recipe they served was different from my mother’s in many ways, but what I remember is that it was packed with more veggies than I was used to.

I have learned to pack this meal with a variety of veggies, depending on what I have on hand. I love the variety of textures and flavors that only several veggies together can add. I’ve also experimented a lot with different ingredients to make a delicious from scratch sauce. After some experimentation I landed on using balsamic vinegar most often, since it gives the dish a unique sweetness and zing.

If you enjoy the Balsamic flavor in this recipe try some of my other balsamic inspired recipes:

• Veggie Balsamic Sloppy Joes
• Strawberry Salad with Balsamic Dressing

Ingredients for Balsamic Shepherd’s Pie

Ground Beef and Veggie Filling

• 1 lb. ground beef
• 2-3 carrots
• 1 onion
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp Italian seasonings
• 1 15-oz. can tomato sauce
• 2 tbsp balsamic vinegar
• 1-3 cups additional vegetables of choice
  • zucchini or yellow squash
  • peas
  • green beans
  • corn

Mashed Potato Topping

• 12-16 small potatoes (red or yellow preferred)
• 1/4 cup butter
• 1 cup milk (maybe more depending on how you like your mashed potatoes)
• 2 tsp salt (plus more for salting water)
• 1 cup sharp cheese, shredded (such as cheddar or parmesan)

How to Make From-Scratch Balsamic Shepherd’s Pie

Begin by finely dicing carrots and onions and any other raw veggies of choice, and chop potatoes into large chunks.

Put potatoes in a large pot of salted water and bring to a boil.

Add the carrots and onions to a large sauce pan with the ground beef over medium heat. Season the meat and vegetables with the garlic powder, salt, pepper and Italian seasonings. Break up the meat and cook until browned.

Once the meat is browned, add the tomato sauce, balsamic vinegar, and additional vegetables. Bring to a simmer and allow to cook until the vegetables are cooked through and the sauce has thickened.

Check the potatoes while the sauce thickens. Once they are fork tender, strain them and place in a bowl or stand mixer. Add the butter and let it soften in the hot potatoes before mashing. Mash the potatoes either with the mixer or with a potato masher. Add milk 1/2 cup at a time until the potatoes are your desired consistency.

Pour the meat and veggie sauce into a 9×13 inch baking dish, then top with dollops of mashed potatoes. Spread the potatoes to evenly cover the pan. Sprinkle the shredded cheese on top, then bake in the oven at 375° F until the cheese melts and begins to color (about 10-15 minutes).

From Scratch Balsamic Shepherd’s Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

Ground Beef and Veggie Filling

• 1 lb. ground beef
• 2-3 carrots
• 1 onion
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp Italian seasonings
• 1 15- oz. can tomato sauce
• 2 tbsp balsamic vinegar
• 1-3 cups additional vegetables of choice
• zucchini or yellow squash
• peas
• green beans
• corn

Mashed Potato Topping

• 12-16 small potatoes red or yellow preferred
• 1/4 cup butter
• 1 cup milk maybe more depending on how you like your mashed potatoes
• 2 tsp salt plus more for salting water
• 1 cup sharp cheese shredded (such as cheddar or parmesan)

Instructions

 

• Begin by finely dicing carrots and onions and any other raw veggies of choice, and chop potatoes into large chunks.
• Put potatoes in a large pot of salted water and bring to a boil.

For the filling

• Add the carrots and onions to a large sauce pan with the ground beef over medium heat. Season the meat and vegetables with the garlic powder, salt, pepper and Italian seasonings. Break up the meat and cook until browned.
• Once the meat is browned, add the tomato sauce, balsamic vinegar, and additional vegetables. Bring to a simmer and allow to cook until the vegetables are cooked through and the sauce has thickened.

For the potatoes

• Check the potatoes while the sauce thickens. Once they are fork tender, strain them and place in a bowl or stand mixer.
• Add the butter and let it soften in the hot potatoes before mashing.
• Mash the potatoes either with the mixer or with a potato masher.
• Add milk 1/2 cup at a time until the potatoes are your desired consistency.
• Pour the meat and veggie sauce into a 9×13 inch baking dish, then top with dollops of mashed potatoes. Spread the potatoes to evenly cover the pan.
• Sprinkle the shredded cheese on top, then bake in the oven at 375° F until the cheese melts and begins to color (about 10-15 minutes).

Keyword balsamic, dinner, from scratch, Veggie focused