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Classic Shepherd’s Pie with Creamy Mashed Potatoes and Savory Meat and Vegetable Filling Recipe

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3.8 from 3 reviews

This classic Shepherd’s Pie recipe is a comforting and hearty dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes and baked to golden perfection. It combines tender russet potatoes mashed with cream, parmesan, and egg, layered over a rich, flavorful mixture of ground beef, onions, garlic, red wine, and vegetables. Perfect for a family dinner with a deliciously satisfying finish.

Ingredients

For the Mashed Potatoes

  • 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)

For the 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 (or cornstarch as substitute)
  • 1/2 cup dry red wine (such as Pinot Noir, Merlot, Cabernet Sauvignon, or use beef broth)
  • 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 the peeled, chopped potatoes into a large saucepan, cover with cold water, and bring to a boil. Cook until tender, about 12-15 minutes, being careful not to overcook. Drain well and return potatoes to the pot for mashing.
  2. Mash with Cream and Cheese: Add the warm heavy cream and 1/2 teaspoon of salt to the potatoes. Mash until smooth and creamy. Incorporate the shredded parmesan cheese and lightly beaten egg thoroughly to enrich the mash.
  3. Preheat Oven: Set your oven to 400˚F and position a rack in the center to prepare for baking.
  4. Sauté the Meat: Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the meat until no longer pink, approximately 5 minutes.
  5. Add Aromatics and Flour: Add finely chopped onions to the skillet and sauté for 3 minutes until softened. Stir in the minced garlic and cook for another minute. Sprinkle the flour over the mixture and cook, stirring, for 1 minute until you see a slight film forming on the pan bottom.
  6. Deglaze and Simmer: Pour in the red wine, scraping the pan bottom to loosen any browned bits. Cook for about a minute to reduce slightly. Add the beef broth, tomato paste, and Worcestershire sauce. Stir to combine.
  7. Add Vegetables and Season: Stir in frozen vegetables and bring the mixture to a light boil. Adjust seasoning with an additional 1/2 teaspoon salt and 1/4 teaspoon black pepper or to taste. Reduce heat to low, cover, and simmer for 10 minutes until sauce thickens slightly.
  8. Assemble the Pie: Transfer the meat and vegetable filling into a deep pie dish or a suitable casserole (11×7 or 9×9 inches). Spoon the mashed potatoes evenly over the filling, spreading to completely seal the edges and prevent bubbling. Drizzle the melted butter over the top for a golden crust.
  9. Bake the Pie: Place a sheet of foil beneath the casserole dish to catch any drips. Bake on the center rack in the preheated oven for 25-30 minutes, or until the potato topping turns golden brown.
  10. Rest and Garnish: Remove from the oven and let the Shepherd’s Pie cool for 15 minutes to set. Garnish with chopped parsley or chives before serving for a fresh finish.

Notes

  • If using cornstarch instead of flour, make a slurry by mixing cornstarch with a small amount of cold water before adding to the pan to avoid clumping.
  • Choosing lean ground beef or lamb helps reduce excess fat in the filling.
  • For a richer flavor, use dry red wines like Pinot Noir, Merlot, or Cabernet Sauvignon, or substitute with beef broth for a non-alcoholic version.
  • Sealing the mashed potatoes to the edges of the dish prevents the filling from bubbling over during baking.
  • Allowing the pie to cool before serving helps the layers set and makes it easier to cut and serve.

Find it online: https://cookedbysarah.com/classic-shepherds-pie-with-creamy-mashed-potatoes-and-savory-meat-and-vegetable-filling-recipe/