Shepherd’s Pie Meatballs & Mashed Potatoes

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St. Patrick’s Day is near which means it’s time to concoct my annual twist on a classic Shepherd’s Pie to celebrate.

Shepherd’s Pie is a staple in traditional Irish cooking, combining meat and potatoes to create an inexpensive and hearty meal. Every year I make a version of the dish around St. Patrick’s Day to celebrate the holiday.

In the past I’ve made a skillet version, one with a healthy mashed potato topper, and even a luscious braised version. This year I’m deconstructing it a bit to make Shepherd’s Pie Meatballs and Mashed Potatoes.

Perfect for kids and kids at heart!

Scrumptious, hearty, cozy, and FUN. Meat and potatoes at their finest!

How to Make this Dish

Start with the mashed potatoes. I think a lot of people believe mashed potatoes are hard or time consuming to make since they’re often associated with big holidays like Thanksgiving or Christmas, but they’re actually super easy as they kind of just cook themselves. I make them often as an easy side dish with dinner.

First peel then chop 2lbs potatoes, which is about 2 large potatoes.

Place the potatoes into a large pot of lightly-salted, cold water then bring to a boil and cook until the potatoes are tender, but not mushy.

Once the potatoes are tender, drain then return the pot to the stove over low heat.

Melt 2 Tablespoons butter in 1/3 cup milk then season with lots of salt and pepper. Add the potatoes then mash until smooth.

Place a lid on top to keep the potatoes warm while you work on the other parts of the dish. Onto the meatballs!

While the potatoes are cooking, grate 1/2 onion into a large bowl.

To the grated onion add 1lb lean ground beef.

Next add 1 egg and 2 minced garlic cloves.

Followed by 1 Tablespoon Worcestershire sauce.

Season with lots of salt and pepper then add 1/2 cup gluten-free panko-style bread crumbs (or regular panko if you don’t need to eat GF).

Combine the mixture with your hands then shape into 16 meatballs and place onto a nonstick-sprayed cooling rack set atop a foil-lined baking sheet.

Pop the meatballs into a 400 degree oven for 20-22 minutes, or until cooked through.

While the meatballs are baking, make the luscious gravy to pour on top.

Start by melting 2 Tablespoons butter in a large skillet over medium heat then whisk in 3 Tablespoons gluten free flour (or AP flour if not GF).

Let the flour cook for a few minutes, or until golden brown, then slowly whisk in 14oz beef broth until smooth. Then add in 1 Tablespoon each Worcestershire sauce and gluten free Tamari (or soy sauce if not gluten free).

Switch to a spatula then let the sauce simmer until thick and bubbly, about 5 minutes, stirring occasionally.

Finally, add 2 cups frozen vegetables and let them cook until tender, about 2-3 minutes.

Scoop some mashed potatoes onto a plate, top with 4 meatballs and a ladleful of that rich, flavor-packed gravy, then dig in!

I always feel the need to put a disclaimer on my recipes that have longer ingredient lists, or a few components, so here it is:

Many of the ingredients in this recipe are fridge/freezer/pantry staples, and all three of the components – mashed potatoes, meatballs, and gravy – kind of overlap each other so everything should be done around the same time.

It will all be worth it in the end anyways because, hello, Shepherd’s Pie Meatballs & Mashed Potatoes — so good!

Have a happy St. Patrick’s Day!

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Shepherd’s Pie Meatballs & Mashed Potatoes

5 from 2 votes

by Kristin Porter

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 4

GFGluten Free

SaveSaved Pin Print

Shepherd’s Pie Meatballs & Mashed Potatoes is the classic comforting dish reinvented. Perfect for kids and kids at heart!

Equipment

• Half sheet pan
• Large skillet

Ingredients

For the mashed potatoes:

• 2 lbs potatoes, ~2 large potatoes, peeled and chopped
• 1/3 cup milk, or a little more or less depending on your preferred consistency
• 2 Tablespoons butter
• salt and pepper

For the meatballs:

• 1 lb lean ground beef
• 1/2 small onion, grated or minced
• 2 garlic cloves, minced
• 1 egg
• 1 Tablespoon gluten free worcestershire sauce
• 1/2 cup gluten free panko bread crumbs
• salt and pepper

For the gravy:

• 2 Tablespoons butter
• 3 Tablespoons gluten free flour, or AP flour if not GF
• 14 oz gluten free beef broth
• 1 Tablespoon gluten free reduced-sodium Tamari, or soy sauce if not GF
• 1 Tablespoon gluten free worcestershire sauce
• 2 cups frozen vegetable medley
• pepper

Directions 

• Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender, but not mushy. Drain then return empty pot to stove over low heat. Melt butter in milk then season with salt & pepper. Add drained potatoes then mash until smooth. Turn off heat then place a lid on top of the pot to keep potatoes warm.
• Preheat oven to 400 degrees. Combine meatballs ingredients in a large bowl then mix with hands until just combined. Divide mixture into quarters then roll four meatballs out of each quarter. Place meatballs onto a non stick-sprayed cooling rack set atop a foil-lined baking sheet then bake for 20-22 minutes, or until cooked through.
• Meanwhile, melt butter in a large skillet over medium heat then sprinkle in flour and whisk until smooth. Cook until mixture is golden brown, about 2 minutes. then slowly stream in beef broth while whisking constantly. Add soy sauce and Worcestershire sauce then switch to a wooden spoon and cook until sauce is thick and bubbly, about 5-7, minutes stirring often. Add frozen vegetables and lots of pepper then cook until vegetables are tender and heated through, about 2-3 minutes.
• Scoop mashed potatoes onto plates then top with 4 meatballs and a scoop of gravy and serve.

Nutrition

Calories: 641kcal, Carbohydrates: 76g, Protein: 37g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 150mg, Sodium: 1056mg, Potassium: 1752mg, Fiber: 10g, Sugar: 4g, Vitamin A: 5075IU, Vitamin C: 57mg, Calcium: 117mg, Iron: 7mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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