Shepherd's Pie
User Reviews
4.9
57 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
425 kcal
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Course
Main Course
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Cuisine
American
Shepherd's Pie
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Learn how to make shepherd's pie, a delicious comfort food with a rich beefy base, hearty veggies, and a thick, buttery potato topping.
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Ingredients
For the filling:
- 2 tablespoons olive oil
- 2 carrots, cubed
- 1 rib celery, thinly sliced
- 1 onion, diced
- 3 teaspoons minced garlic
- 1½ pounds ground beef
- 2 tablespoons all-purpose flour
- ¼ cup tomato paste
- 2¾ cups beef stock, not broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cumin
- ¼ teaspoon dried thyme, or ½ tsp. freshly minced thyme
- 1 bay leaf
- 1 cup frozen peas
For the potatoes:
- 5 large russet potatoes, peeled and cubed into 1-inch chunks
- ⅔ cup heavy whipping cream
- 2 tablespoons butter
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup grated aged white cheddar, (optional)
- 2 tablespoons butter, melted, - reserved for drizzling over top
Instructions
For the Filling
- In an extra-large skillet set over medium heat, add 2 tablespoons olive oil. Brown 1½ pounds ground beef.
- When meat is almost browned, add 2 cubed carrots and 1 rib sliced celery. Sauté until soft, about 5 minutes. Add 1 diced onion, and continue cooking for 2 minutes. Add 3 teaspoons minced garlic and cook for 1 minute.
- Sprinkle in 2 tablespoons flour and toast for 30 seconds. Mix in ¼ cup tomato paste and cook for 1 minute. Gradually pour in 2¾ cups beef stock, whisking to create a smooth sauce.
- Add 2 tablespoons Worcestershire sauce, 1 teaspoon each of red wine vinegar, garlic powder, and salt, ½ teaspoon ground black pepper, ¼ teaspoon each of cumin and dried thyme (or ½ teaspoon of freshly minced thyme), and 1 bay leaf. Bring to a low simmer and cook for 15 minutes, stirring occasionally.
- Add 1 cup frozen peas and stir. Cook for an additional 3 minutes, then remove from the heat.
For the Potato Topping
- Meanwhile, in a large stockpot filled with water, boil 5 peeled and cubed large russet potatoes until fork-tender, about 20 minutes.
- Drain and return the pot to the burner. Let the heat evaporate any excess moisture. This should take a minute or so. Add the ⅔ cup heavy whipping cream, 2 tablespoons butter, 1 teaspoon salt, ¼ teaspoon pepper, and ⅓ cup grated aged white cheddar, if desired.
- Using a potato masher, mash potatoes into a smooth, creamy consistency. They should be on the thicker side.
To Bake
- Preheat oven to 375°F.
- Pour the filling into a 9x13-inch baking dish or keep it in the skillet if it's deep enough to hold the potato layer.
- Top with "dollops" of potatoes so the weight of the potatoes doesn't drag filling into them. Use a spatula (or an offset spatula) to spread the potatoes over the top.
- Use a fork to drag swirls or marks into the layer of potatoes. Drizzle with the remaining 2 tablespoons of melted butter.
- Place in the oven and bake for 40 minutes. If the top is not as gold as desired, turn the broiler on low and broil for 5 minutes or until golden brown.
- Remove from the oven and allow to rest for 20 minutes before serving.
Equipments used:
Notes
- Make ahead of time. Make as directed and then cover and place in fridge for up to 48 hours in advance. Bake as instructed.
- STORE any leftovers in an air-tight container for up to 3 days in the fridge.
- FREEZE. Let the pan cool after baking, then cover tightly with foil and place in the freezer for up to 2 months. Reheat the pie for 1 hour at 350°F.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
11g
(4%)
Protein
17g
(34%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Cholesterol
103mg
(34%)
Sodium
692mg
(29%)
Potassium
448mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
815IU
(16%)
Vitamin C
15.1mg
(17%)
Calcium
51mg
(5%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 103mg | 34% |
| Sodium | 692mg | 29% |
| Potassium | 448mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 51mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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