Description
This classic Shepherd's Pie recipe features a hearty, savory ground beef filling layered under creamy mashed potatoes, baked to golden perfection and topped with Parmesan cheese. Infused with fresh herbs and vegetables, it’s a comforting, crowd-pleasing meal perfect for family dinners.
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 Filling
- 1 tbsp. canola oil
- 2 lb. lean ground beef
- 2 tsp. kosher 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
- Cooking spray
- 3 tbsp. grated Parmesan cheese
Instructions
- Preheat and boil potatoes: Preheat your oven to 400°F. In a medium saucepan, cover the peeled and sliced potatoes with water by about 1/2 inch and season with 1 tablespoon kosher salt. Bring to a boil over high heat and cook potatoes until fork-tender, about 12 to 15 minutes. Drain and set aside in a colander.
- Mash the potatoes: Using the same pot over medium-low heat, warm the half-and-half and butter, stirring until the butter melts. Return the drained potatoes to the pot and mash thoroughly using a potato masher or fork. Stir in 1 tablespoon of chopped fresh parsley, season with salt and freshly ground black pepper to taste, then remove from heat.
- Cook the ground beef: Heat canola oil in a large skillet over medium-high heat. Add the ground beef and season with 2 teaspoons kosher salt and 1/2 teaspoon pepper. Break up the beef with a wooden spoon and cook until no longer pink and nicely crumbled, about 6 to 8 minutes. Use a slotted spoon to transfer beef to a plate, discarding excess drippings except for about 2 tablespoons.
- Sauté vegetables and build flavors: In the same skillet over medium heat, cook chopped onion and carrots, stirring occasionally, until onions soften, about 5 to 6 minutes. Add garlic, rosemary, and thyme and cook until fragrant, approximately 2 minutes. Return the cooked beef and any accumulated juices to the skillet, then stir in tomato paste. Continue cooking and stirring until the tomato paste darkens, 3 to 4 minutes.
- Add liquids and thicken sauce: Pour in the red wine and cook, stirring occasionally, until nearly evaporated, 2 to 3 minutes. Stir in the beef broth and Worcestershire sauce, then bring the mixture to a simmer. Sprinkle flour evenly over the mixture and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Finally, stir in frozen corn and peas until combined.
- Assemble the Shepherd's Pie: Transfer the beef and vegetable mixture into a 13" x 9" baking dish. Dollop the mashed potatoes on top. Lightly spray a rubber spatula with cooking spray, then spread the potatoes evenly over the beef filling. Sprinkle grated Parmesan cheese over the mashed potatoes and season lightly with a pinch of black pepper.
- Bake and broil to finish: Bake the assembled pie in the preheated oven until the beef mixture bubbles, about 25 minutes. Remove from oven and adjust the oven rack to the upper third position. Turn the broiler to high and broil the top until it begins to brown, 1 to 2 minutes.
- Garnish and serve: Sprinkle the remaining 1 tablespoon of chopped fresh parsley over the baked pie. Let it cool for 10 minutes before serving to allow flavors to set and to prevent burning.
Notes
- Use lean ground beef for a healthier dish and better texture.
- Red wine adds depth to flavor but can be omitted or substituted with extra beef broth if desired.
- Fresh herbs like rosemary and thyme are key to enhancing the savory notes of the filling.
- For a richer mashed potato topping, you can add cream or extra butter as preferred.
- Allow the pie to cool slightly after baking to let the filling set, making it easier to serve.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
