Shepherd's Pie
A classic comforting casserole with savory ground beef, vegetables, and a creamy mashed potato topping. Perfect dish for a family meal and delicious as leftovers throughout the week.
10
servings
Ingredients
Shepherd's Pie Filling
- 2 pounds (900 g) ground beef
- kosher salt
- freshly ground black pepper
- 1 tablespoon (14 g) butter
- 1 tablespoon (15 ml) olive oil
- 1 leek washed well, sliced into half moons
- 1 large yellow onion chopped
- 3 medium (3) carrots chopped
- 2 celery stalks chopped
- 2 cloves (2) garlic minced
- 6 oz (170 g) tomato paste
- 1 cup (240 ml) red wine (full-bodied, such as Malbec)
- 1.5 cups (360 ml) beef stock
- 2 tablespoons (30 ml) worcestershire sauce
- 6 sprigs (6) thyme
- 1 bay leaf
- 1 cup (130 g) frozen peas
Mashed Potatoes
- 4 pounds (1814 g) Yukon Gold potatoes peeled
- 2 cups (480 ml) whole milk
- 1.5 sticks (170 g) unsalted butter room temperature or melted
- 1 tablespoon (16 g) kosher salt plus extra for boiling potatoes
- freshly ground black pepper
- freshly grated nutmeg good pinch
Assembly
- 1/4 cup (25 g) grated parmesan cheese
- 1/4 cup (15 g) panko breadcrumbs
Equipment
- 9x13 inch casserole dish
- Large skillet
- Potato ricer
Instructions
- Make the Shepherd’s Pie Filling:
Preheat oven to 400°F. In a large pan over medium-high heat, brown the beef, breaking up into chunks as it cooks. Season with salt and pepper. Remove to a plate with a slotted spoon and discard the remaining fat from the pan. - Lower the heat to medium. Add the butter, olive oil, leek, onion, carrots, and celery. Season with salt. Cook until softened, 8-10 minutes. Add garlic and cook for another minute. Add tomato paste and cook for about 2 minutes, stirring well.
- Add wine, scraping up anything that has stuck to the pan. Simmer for a few minutes until the wine has reduced by about half. Add the meat, beef stock, Worcestershire sauce, and herbs; stir well. Simmer for 12-15 minutes, until the liquid has thickened considerably. Taste for seasoning. Remove the herb bundle. Add peas.
- Add the meat mixture to a 9x13 inch dish (or any large casserole dish). Spread mashed potatoes evenly over the top, fluffing with a fork. Combine the parmesan and breadcrumbs in a small bowl; sprinkle over the mashed potatoes. Bake the casserole for 25-30 minutes, until the top starts to brown. For an extra crispy top, place under a broiler for a couple minutes. Let rest for 10-15 minutes before serving.
- Make the Mashed Potatoes:
Cut large potatoes into quarters, smaller potatoes in half. Add to a pot with enough cold, salted water to cover. Bring to a boil over medium-high heat, reduce to a simmer. Cook for 20-30 minutes, until fork-tender. Meanwhile, warm the milk in a small pot. - When the potatoes are done, drain them and mash with a potato ricer into the pot they were cooked in. Add the butter, salt, pepper to taste, nutmeg, and most of the milk. You may not need all of the milk, keep adding until you reach the desired consistency. Taste for seasoning.
Notes
Tie the thyme and bay leaf together with kitchen twine for easy removal. Use a good quality wine for best flavor and enjoy the remaining bottle with your meal.
Nutrition
Calories: 498kcal | Carbohydrates: 40g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 831mg | Potassium: 1062mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3260IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 4.6mg