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Classic Shepherd’s Pie with Savory Beef and Mashed Potato Topping Recipe

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4.4 from 153 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

A classic comfort food, Shepherd’s Pie features a savory ground beef and vegetable filling topped with creamy mashed potatoes and baked until golden and bubbly. This hearty and satisfying dish combines tender seasoned meat with a rich gravy and a cheesy mashed potato crust, perfect for family dinners or special occasions.

Ingredients

Mashed 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)
  • 2 Tbsp unsalted butter (melted to brush the top)
  • 1 Tbsp parsley or chives (chopped, to garnish the top)

Meat and Vegetable Filling

  • 1 Tbsp olive oil
  • 1 lb lean ground beef or ground lamb
  • 1 1/2 tsp salt (divided, or added to taste)
  • 1/2 tsp black pepper (plus more to taste)
  • 1 medium yellow onion (finely chopped, about 1 cup)
  • 2 garlic cloves (minced)
  • 2 Tbsp all-purpose flour
  • 1/2 cup dry red wine (such as Pinot Noir, Merlot, Cabernet Sauvignon)
  • 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

  1. Prepare the potatoes: Place chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook for 12-15 minutes until tender but not overcooked. Drain the potatoes and return them to the pot for mashing.
  2. Mash the potatoes: Add warm heavy cream and 1/2 teaspoon salt to the potatoes and mash until smooth. Then incorporate the shredded parmesan cheese and beaten egg thoroughly into the mixture, creating a creamy and flavorful topping.
  3. Cook the meat: Preheat the oven to 400˚F with a rack in the center. Heat a large skillet over medium heat and add olive oil, followed by the ground beef. Break up the meat with a spatula and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook about 5 minutes until the meat is no longer pink.
  4. Sauté the aromatics: Add the finely chopped onion to the meat and cook for 3 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
  5. Thicken the filling: Sprinkle flour over the mixture, stirring constantly for 1 minute. A thin film will form on the pan bottom indicating the flour is cooked.
  6. Deglaze and add liquids: Pour in the red wine and scrape the pan bottom to loosen browned bits. Cook for 1 minute. Then stir in beef broth, tomato paste, and Worcestershire sauce.
  7. Add vegetables and simmer: Mix in the frozen vegetables and bring the filling to a gentle boil. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper or to taste. Reduce heat to low, cover, and simmer for 10 minutes until the sauce thickens slightly.
  8. Assemble the pie: Transfer the meat and vegetable mixture to a deep pie dish or 11×7 or 9×9 casserole dish. Evenly spread the mashed potatoes over the filling, making sure to seal the edges to prevent bubbling.
  9. Prepare for baking: Drizzle the top of the mashed potatoes with melted butter. Place a sheet of foil under the casserole dish to catch any drips.
  10. Bake the shepherd’s pie: Bake in the preheated 400˚F oven on the center rack for 25-30 minutes until the potatoes turn golden and bubbling around the edges.
  11. Rest and garnish: Allow the pie to cool for 15 minutes before serving. Garnish with chopped parsley or chives for a fresh finish.

Notes

  • Use russet potatoes for the creamiest mashed topping.
  • Ground lamb can be substituted for ground beef for a traditional flavor.
  • Warming the cream before adding to potatoes prevents cooling the mixture and helps it blend smoothly.
  • Be careful not to overcook the potatoes to avoid mushiness.
  • Covering the filling while simmering allows flavors to develop and sauce to thicken.
  • Sealing the mashed potatoes to the edges keeps the filling from bubbling up and making a mess in the oven.
  • Resting helps the pie set and makes it easier to serve.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://mysimpledish.com/classic-shepherds-pie-with-savory-beef-and-mashed-potato-topping-recipe/