Hearty homemade shepherd's pie (Print Version)
# Ingredients:
→ For the Potato Topping
01 -
2 pounds russet potatoes, peeled and cut into 1-inch chunks
02 -
3/4 cup warm heavy whipping cream
03 -
1/2 teaspoon fine sea salt
04 -
1/4 cup freshly shredded parmesan cheese
05 -
1 large egg, lightly beaten
06 -
2 tablespoons melted unsalted butter
07 -
1 tablespoon chopped fresh parsley or chives for garnish
→ For the Meat Filling
08 -
1 tablespoon olive oil
09 -
1 pound lean ground beef or lamb
10 -
1 1/2 teaspoons salt, divided
11 -
1/2 teaspoon freshly ground black pepper
12 -
1 medium yellow onion, finely diced (about 1 cup)
13 -
2 garlic cloves, minced
14 -
2 tablespoons all-purpose flour
15 -
1/2 cup dry red wine (Pinot Noir, Merlot, or Cabernet)
16 -
1 cup beef or chicken broth
17 -
1 tablespoon tomato paste
18 -
1 tablespoon Worcestershire sauce
19 -
1 1/2 cups frozen mixed vegetables (peas, carrots, and corn)
# Instructions:
01 -
Add the chopped potatoes to a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 12-15 minutes, being careful not to overcook. Drain completely and return potatoes to the warm pot. Mash the potatoes until smooth, then stir in the warm cream and salt. Finally, mix in the parmesan cheese and beaten egg until well combined.
02 -
Preheat your oven to 400°F with the rack in the center position. Heat olive oil in a large skillet over medium heat. Add the ground meat, breaking it up with a spatula as it cooks. Season with 1 teaspoon salt and 1/2 teaspoon pepper, cooking until just browned and no longer pink, about 5 minutes. Add the diced onions and cook for 3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
03 -
Sprinkle flour over the meat mixture and stir constantly for 1 minute - you'll notice a film forming on the bottom of the pan. Pour in the red wine and scrape the bottom of the pan to release all the flavorful bits. Add the broth, tomato paste, and Worcestershire sauce, stirring to combine everything evenly.
04 -
Add the frozen vegetables to the skillet and bring everything to a light boil. Season with the remaining 1/2 teaspoon salt and additional pepper to taste. Reduce heat to a simmer, cover, and cook for 10 minutes until the sauce thickens slightly.
05 -
Transfer the meat and vegetable mixture to a deep pie dish or 9x9 casserole dish. Carefully spoon the mashed potatoes over the top and spread evenly with a spatula. Make sure to seal the potatoes against the edges of the dish to prevent the filling from bubbling over. Drizzle the melted butter over the potato topping.
06 -
Place a sheet of foil under the baking dish to catch any drips. Bake at 400°F for 25-30 minutes until the potato topping begins to turn golden brown. Remove from the oven and let cool for 15 minutes before serving to allow the filling to set.
# Notes:
01 -
This classic comfort food originated as a way to use leftover roasted meat, but tastes even better with fresh ground beef or lamb.
02 -
Traditional Shepherd's Pie is made with ground lamb, while Cottage Pie uses ground beef.
03 -
For best results, don't skip the resting time after baking - it allows the flavors to meld and the filling to set properly.