Shepherd'S Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shepherd'S Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shepherd'S Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound ground beef
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's®
• Condensed Cream of Mushroom
• Soup (Regular or 98% Fat Free)
• 1 tablespoon ketchup
• 1/8 teaspoon ground black
• pepper
• 1 cup frozen peas and carrots
• 1 cup milk
• 2 tablespoons butter
• 1 1/3 cups instant mashed potato
• flakes or buds

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat

Step 2: Technique & Execution

Stir soup, ketchup, black pepper and peas and carrots into skillet

Step 3: Technique & Execution

Spoon beef mixture in 9-inch pie plate

Step 4: Technique & Execution

Heat milk and butter in 2-quart saucepan over medium-high heat to a boil

Step 5: Technique & Execution

Remove from heat

Step 6: Technique & Execution

Slowly stir in potatoes