Shepherd’s Pie Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Calories
403 kcal
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Course
Main Course
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Cuisine
British
Shepherd’s Pie Recipe
Description
The Shepherd's Pie Recipe features a savory ground beef filling cooked with onions, garlic, red wine, tomato paste, Worcestershire sauce, and a mix of frozen peas, carrots, and corn. The filling is thickened slightly with flour, creating a rich base. On top, a mashed potato topping is prepared with warm heavy cream, Parmesan cheese, and a beaten egg to lend smoothness and binding. The potatoes are peeled and boiled until tender before mashing. Before baking, the potato topping is brushed with melted butter and sprinkled with fresh parsley or chives for an inviting finish.
The final dish offers a contrast between the meaty, aromatic filling beneath and the creamy, slightly crisped potato crust on top. Baking melds the flavors and textures, producing a comforting and filling meal ideal for cooler days.
This traditional dish can be served as a standalone main course, pairing well with a simple green salad or steamed vegetables for added freshness. The components and method allow for adjustments depending on available vegetables or meat choices, but the combination of creamy, cheesy mashed potatoes with savory, wine-enhanced filling remains central.
Ingredients
For the Potato Topping:
- 2 lbs russet potato peeled and cut into 1” thick pieces
- 3/4 cup heavy whipping cream warm
- 1/2 tsp salt fine sea salt
- 1/4 cup Parmesan Cheese shredded
- 1 egg lightly beaten, large
- 2 Tbsp butter melted to brush the top, unsalted
- 1 Tbsp parsley chopped, to garnish the top, or chives
For the Pie Filling:
- 1 Tbsp olive oil
- 1 lb ground beef lean, or ground lamb
- 1 1/2 tsp salt divided, or added to taste
- 1/2 tsp black pepper plus more to taste
- 1 yellow onion finely chopped (1 cup, medium
- 2 garlic minced, cloves
- 2 Tbsp all-purpose flour
- 1/2 cup red wine such as Pinot Noir, Merlot, Cabernet, Sauvignon, dry
- 1 cup beef broth or chicken broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 1/2 cups frozen vegetables peas, carrots, and corn, of choice
Instructions
How to Make Potatoes:
- Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
- Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
How to Make the Filling:
- Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
- Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
- Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
- Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
- Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
How to Assemble Shepherd’s Pie:
- Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.
- Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
- Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbs | 30g | |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 857mg | 36% |
| Potassium | 843mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2279IU | 46% |
| Vitamin C | 13mg | 14% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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