Classic Shepherd’s Pie
A hearty, classic Shepherd’s Pie with seasoned ground beef or lamb, sweet vegetables, and rich gravy, topped with creamy parmesan mashed potatoes. Comfort food at its best, perfect for family dinners or make-ahead meals.
Equipment
- 1 Large saucepan
- 1 Potato Masher or Ricer
- 1 Deep Skillet or Sauté Pan
- 1 Wooden Spoon or Spatula
- 1 Casserole Dish (11×7 or 9×9 inch)
Ingredients
For the Potato Topping:
- 2 lbs russet potatoes peeled and cut into 1-inch chunks
- ¾ cup heavy cream warmed
- ½ tsp fine sea salt
- ¼ cup parmesan cheese shredded
- 1 large egg lightly beaten
- 2 Tbsp unsalted butter melted (for brushing)
- 1 Tbsp fresh parsley or chives chopped (for garnish)
For the Filling:
- 1 Tbsp olive oil
- 1 lb lean ground beef or lamb
- 1 ½ tsp salt divided (or to taste)
- ½ tsp ground black pepper plus extra to taste
- 1 medium yellow onion finely chopped (about 1 cup)
- 2 cloves garlic minced
- 2 Tbsp all-purpose flour
- ½ cup dry red wine e.g., Merlot, Cabernet Sauvignon
- 1 cup beef or chicken broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 ½ cups frozen vegetables peas, carrots, corn, or mix
Instructions
- Prepare and Cook the Potatoes: Peel the russet potatoes and cut them into uniform 1-inch cubes for even cooking. Place the potatoes into a large saucepan, cover with cold water by about an inch, and sprinkle in a small pinch of salt. Turn the heat to high and bring to a boil. Once boiling, reduce to a gentle simmer and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart. Avoid overcooking, as this can make the potatoes watery and affect the texture of your topping.
- Mash Potatoes to Creamy Perfection: Drain the cooked potatoes thoroughly to remove excess water, then return them to the same pot while still hot — this helps any residual moisture evaporate. Using a potato masher or ricer, mash the potatoes until smooth and lump-free. Pour in the warmed heavy cream and season with 1/2 teaspoon fine sea salt (or to taste), mashing gently until the mixture is silky. Stir in the shredded parmesan cheese for a rich, savory note. Finally, beat in the lightly whisked egg — this gives the potato topping structure and a beautiful golden color once baked. Set aside while you prepare the filling.
- Sauté the Meat: Preheat your oven to 400°F (200°C) with the rack positioned in the center. In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the ground beef or lamb and break it apart with a spatula into small crumbles. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink. Avoid overcooking at this stage — the meat will continue to cook in the oven.
- Add Aromatics and Build Flavor: Stir in the finely chopped onion and cook for 3 minutes until softened and lightly translucent. Add the minced garlic and cook for an additional 1 minute, stirring often to prevent burning. This step releases the onion’s sweetness and the garlic’s depth of flavor, creating the base for your savory gravy.
- Thicken with Flour: Sprinkle the all-purpose flour evenly over the meat mixture. Stir well for 1 minute to coat everything evenly and cook out the raw flour taste. You may notice a light film forming on the bottom of the pan — this is a good sign, as it will add depth to the sauce once deglazed.
- Deglaze and Create the Gravy: Pour in the red wine, scraping the bottom of the pan with your spatula to release all the browned bits (fond) that hold rich flavor. Allow the wine to bubble for about 1 minute to reduce slightly and burn off the alcohol. Stir in the beef or chicken broth, tomato paste, and Worcestershire sauce until well combined. The sauce will begin to thicken slightly as it simmers.
- Add Vegetables and Simmer: Add the frozen vegetables directly into the skillet — no need to thaw first. Stir them in and season with the remaining 1/2 teaspoon of salt and an extra pinch of black pepper, adjusting to taste. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the vegetables to heat through and the sauce to develop a rich, glossy texture.
- Assemble the Shepherd’s Pie: Transfer the meat and vegetable filling into a deep pie dish, 11×7-inch baking dish, or a 9×9-inch casserole dish, spreading it out evenly. Using a large spoon or spatula, gently layer the mashed potatoes over the filling, starting at the edges and working toward the center. Make sure the potato layer seals completely against the dish edges — this prevents the filling from bubbling over during baking. Smooth the top with a spatula or create decorative ridges with a fork if desired.
- Add the Finishing Touch: Brush the entire surface of the potatoes with the melted butter for a rich flavor and golden finish. For extra presentation, you can sprinkle a little more parmesan or black pepper over the top.
- Bake to Golden Perfection: Place the assembled dish on a foil-lined baking sheet to catch any drips. Bake in the preheated oven for 25–30 minutes, or until the potato topping is lightly golden and crisp around the edges. If you prefer a deeper golden crust, you can switch the oven to broil for the last 1–2 minutes — just watch closely to prevent burning.
- Rest and Serve: Remove the Shepherd’s Pie from the oven and allow it to rest for 15 minutes before serving. This short resting time helps the filling set and makes slicing easier. Garnish with freshly chopped parsley or chives for a burst of color and freshness. Serve warm, ideally with a crisp green salad or crusty bread for a complete meal.
Notes
- For a richer flavor, choose ground lamb for a more traditional Shepherd’s Pie or lean ground beef for a lighter option.
- Always start mashed potatoes with cold water so they cook evenly and prevent a gluey texture.
- Seal the potato layer completely to the edges of the dish to keep the filling from bubbling out during baking.
- Warm the cream before adding it to the potatoes — cold liquid can make mashed potatoes stiff.
- Use a mix of frozen vegetables for color and texture; no need to thaw before adding to the filling.
- Allow the pie to rest before serving; this helps the layers hold together beautifully.
- Leftovers taste even better the next day as the flavors meld together.
