Classic Shepherd’s Pie
A hearty baked dinner made with a savory ground meat and vegetable filling beneath a smooth Parmesan mashed-potato topping. The potatoes become lightly golden in the oven while the filling stays rich and saucy underneath.
Print Pin Servings: 8
Ingredients
Potato Topping
- 2 lbs russet potatoes, peeled and cut into 1” thick pieces
- 3/4 cup heavy whipping cream, warm
- 1/2 tsp fine sea salt
- 1/4 cup parmesan cheese, shredded
- 1 large egg, lightly beaten
- 1 tbsp unsalted butter, melted to brush the top
- 1 tbsp parsley or chives, chopped, to garnish the top
Pie Filling
- 1 tbsp olive oil
- 1 lb lean ground beef or ground lamb
- 1 1/2 tsp salt, divided, or added to taste
- 1 medium yellow onion, finely chopped (1 cup)
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour, or cornstarch
- 1/2 cup dry red wine**, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth
- 1 cup beef broth or chicken broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 1/2 cups frozen vegetables of choice, peas, carrots, and corn
Instructions
Prepare the Potato Topping
- Put the chopped potatoes into a large saucepan and cover them with cold water. Bring the water to a boil and cook for 12–15 minutes, until the potatoes are tender without becoming overcooked. Drain, then return the potatoes to the same pot and mash them.
- Pour in the warm cream and add 1/2 tsp salt, or season to taste. Mash until smooth. Add the Parmesan cheese and lightly beaten egg, then mash again until incorporated.
Prepare the Filling
- Position an oven rack in the center and preheat the oven to 400˚F.
- Place a large skillet over medium heat. Add 1 Tbsp olive oil followed by the ground beef. Break the meat apart with a spatula and season with 1 tsp salt and 1/2 tsp black pepper. Cook for approximately 5 minutes, until the meat is just cooked through and no pink remains.
- Stir in the chopped onion and sauté for 3 minutes to soften it. Add the minced garlic and continue stirring for 1 minute.
- Sprinkle 2 Tbsp flour over the mixture and stir for 1 minute. A film will begin forming on the bottom of the skillet. If using cornstarch instead, follow the substitution note below.
- Pour in the wine and scrape the bottom of the skillet while it cooks for 1 minute, loosening the browned bits. Stir in the beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire sauce.
- Add 1 1/2 cups frozen vegetables and bring the mixture to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper, or adjust to taste.
- Reduce the heat to a simmer, cover the skillet, and cook for 10 minutes, allowing the sauce to thicken slightly.
Assemble and Bake
- Transfer the meat-and-vegetable filling to a deep pie dish, an 11×7 casserole dish, or a 9×9 casserole dish.
- Spoon the mashed potatoes over the filling and spread them into an even layer. Bring the potatoes all the way to the edges of the dish to create a seal that helps prevent the filling from bubbling through.
- Drizzle 2 Tbsp melted butter over the potato topping.
- Place a sheet of foil beneath the casserole to catch any drips. Bake on the center rack at 400˚F for 25–30 minutes, or until the potatoes begin turning golden.
- Remove from the oven and allow the Shepherd’s Pie to cool for 15 minutes before serving. Finish with the chopped parsley or chives.
