Description
This classic Shepherd's Pie is a hearty and satisfying dish featuring a flavorful ground beef and vegetable filling topped with creamy mashed potatoes and a sprinkle of Parmesan cheese. Perfect for family dinners, it combines tender potatoes with a rich, savory meat sauce enhanced by fresh herbs and red wine, baked to golden perfection.
Ingredients
Mashed Potatoes
- 2 lb. russet potatoes, peeled, sliced 1/2" thick
- Kosher salt
- 2/3 cup half-and-half
- 4 tbsp. unsalted butter
- 1 tbsp. chopped fresh parsley, divided
- Freshly ground black pepper
Beef Mixture
- 1 tbsp. canola oil
- 2 lb. lean ground beef
- 2 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled, chopped
- 3 cloves garlic, chopped
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
- 3 tbsp. tomato paste
- 1/2 cup dry red wine, such as Cabernet Sauvignon
- 1 cup low-sodium beef broth
- 3 tbsp. Worcestershire sauce
- 3 tbsp. all-purpose flour
- 1 cup frozen corn
- 1 cup frozen peas
Finishing
- Cooking spray
- 3 tbsp. grated Parmesan cheese
Instructions
- Boil Potatoes: Preheat the oven to 400°F (200°C). In a medium saucepan, cover peeled and sliced potatoes with water by 1/2 inch and add 1 tablespoon kosher salt. Bring to a boil over high heat and cook until potatoes are fork-tender, about 12 to 15 minutes. Drain the potatoes and set aside in a colander.
- Mash Potatoes: Using the same pot over medium-low heat, warm the half-and-half and butter, stirring until the butter is melted. Return the drained potatoes to the pot and mash using a potato masher or fork. Stir in 1 tablespoon chopped fresh parsley and season with salt and freshly ground black pepper to taste. Remove from heat.
- Cook Ground Beef: In a large skillet over medium-high heat, heat canola oil. Add the ground beef, seasoning with 2 teaspoons salt and 1/2 teaspoon black pepper. Break the meat apart with a wooden spoon and cook until browned and no longer pink, about 6 to 8 minutes. Remove the beef with a slotted spoon to a plate, discarding most of the drippings leaving 2 tablespoons in the pan.
- Sauté Vegetables and Aromatics: In the same skillet with the reserved drippings, cook the chopped onion and carrots over medium heat, stirring occasionally, until the onions start to soften, about 5 to 6 minutes. Add the garlic, rosemary, and thyme, cooking and stirring until fragrant, about 2 more minutes.
- Combine and Thickening Sauce: Return the cooked beef and its juices to the skillet. Stir in the tomato paste and cook, stirring, until it darkens to a deep red color, around 3 to 4 minutes. Add the red wine and cook until nearly evaporated, 2 to 3 minutes. Pour in the beef broth and Worcestershire sauce, bring the mixture to a simmer. Sprinkle the flour over the mixture and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the frozen corn and peas.
- Assemble the Pie: Transfer the beef mixture to a 13 x 9-inch baking dish. Dollop the mashed potatoes over the top and spray a rubber spatula with cooking spray. Spread the potatoes evenly over the meat mixture. Sprinkle grated Parmesan cheese over the top and season with a pinch of black pepper.
- Bake: Bake the shepherd’s pie in the preheated oven until the filling is bubbling, about 25 minutes. Remove from the oven.
- Broil to Brown: Move a rack to the upper third of the oven and turn the broiler on high. Broil the shepherd’s pie until the mashed potato topping begins to brown, 1 to 2 minutes. Watch carefully to avoid burning.
- Garnish and Serve: Sprinkle the remaining tablespoon of chopped fresh parsley over the top. Let the pie cool for 10 minutes before serving to allow flavors to meld and to avoid burns.
Notes
- Use russet potatoes for a fluffy mashed potato topping.
- Allow the mashed potatoes to be slightly thick for easier spreading.
- Fresh herbs like rosemary and thyme add aromatic flavor, but dried can be substituted if needed, reduce quantity by half.
- Red wine adds depth—choose a dry wine such as Cabernet Sauvignon or Merlot.
- You can substitute ground lamb for beef if you want a more traditional shepherd’s pie.
- Make ahead: The beef filling and mashed potatoes can be prepared in advance and assembled just before baking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
