Description
This classic Shepherd's Pie recipe features creamy mashed potatoes layered over a savory mixture of ground beef, aromatic vegetables, and rich red wine-infused gravy, all baked until golden and crispy on top. Perfect for a comforting family meal, this dish combines hearty flavors and creamy textures for a satisfying dinner.
Ingredients
Mashed Potatoes
- 2 Pounds Yellow Potatoes (Peeled)
- 1 Teaspoon Kosher Salt
- 1 Stick Butter (Melted)
- 1/2 Cup Heavy Cream
- 1/4 Cup Sour Cream
- 3/4 Cup Grated Parmesan Cheese
Beef and Vegetable Mixture
- 3 Tablespoons Olive Oil
- 2.25 Pounds Ground Beef (80/20)
- 1 Medium Onion (Diced)
- 4 Cloves Garlic (Minced)
- 1 Cup Red Wine
- 3 Tablespoons Worcestershire Sauce
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Kosher Salt
- 1 Teaspoons Black Pepper
- 1 Tablespoon Fresh Chopped Thyme
- 4 Tablespoons All-purpose Flour
- 2 Cups Beef Stock
- 1 1/2 Cups Frozen Mixed Vegetables
Instructions
- Prepare the mashed potatoes: Add peeled potatoes to a large stock pot and cover with water. Bring to a boil, then reduce heat to medium low, cover with a lid, and cook for 30-40 minutes until tender when pierced with a knife.
- Mash the potatoes: Drain the potatoes thoroughly, then pass them through a potato ricer or mash with a potato masher until smooth.
- Mix mashed potato ingredients: Stir in kosher salt, melted butter, heavy cream, sour cream, and grated parmesan cheese into the mashed potatoes. Cover the bowl and set aside.
- Preheat the oven: Set the oven to 425℉ (220℃) and lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- Cook the ground beef: Heat olive oil in a large non-stick skillet over high heat. Add ground beef, breaking it apart as it cooks. Brown the beef until most of the liquid evaporates, approximately 8 minutes.
- Sauté onions and garlic: Add diced onion and minced garlic to the pan with beef. Stir to combine and cook for 3-4 minutes until the onions soften.
- Deglaze with wine: Pour in red wine to deglaze the skillet, scraping up any browned bits from the bottom for extra flavor.
- Add seasonings and thickener: Stir in Worcestershire sauce, tomato paste, kosher salt, black pepper, fresh thyme, and all-purpose flour. Cook and stir until everything is well combined.
- Simmer the sauce: Pour in beef stock and bring the mixture to a simmer. Reduce heat to medium low and cook until the sauce thickens and reduces by about half, about 10 minutes.
- Combine vegetables: Remove the skillet from heat and stir in frozen mixed vegetables until evenly incorporated.
- Assemble the Shepherd's Pie: Transfer the beef and vegetable mixture into the prepared baking dish, spreading evenly. Spoon the mashed potatoes on top and spread into an even layer. Rough up the top with a spoon or spatula to create texture that crisps in the oven. Sprinkle the remaining 1 tablespoon of parmesan cheese over the mashed potatoes.
- Bake and broil: Place the dish on a sheet tray and bake at 425℉ (220℃) for 25 minutes. Then, move the dish under a high broiler for 1-2 minutes until the potato topping is golden and crispy.
- Rest and serve: Let the Shepherd's Pie cool on a cooking rack for at least 25 minutes before serving. Garnish with fresh parsley for a burst of color and flavor. Enjoy your comforting meal!
Notes
- Using yellow potatoes helps achieve a creamy yet fluffy texture for the mashed potatoes.
- Allowing the pie to rest after baking helps the layers set and improves slicing.
- If you prefer, substitute frozen mixed vegetables with fresh ones such as peas, carrots, and corn for extra freshness.
- You can swap ground beef with ground lamb for a more traditional Shepherd’s Pie.
- Adjust the seasoning to taste, especially salt and pepper, depending on your beef stock's saltiness.
- Using a potato ricer gives the smoothest mashed potatoes but a masher works well too.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
