Homemade Shepherd's Pie

Homemade Shepherd's Pie

from savorynothings.com
Main Course
75 min
377 kcal / serving

This Shepherd’s Pie is the ultimate comfort food, with a rich, savory filling topped with creamy mashed potatoes. It’s easy to make, perfect for busy weeknights or cozy family dinners, and guaranteed to have everyone asking for seconds!

Ingredients

  • 1 tablespoonoil
  • 1 poundground beef
  • 1 clovegarlic (chopped)
  • 2onions (finely chopped)
  • 2 mediumcarrots (finely diced)
  • 2 stickscelery (finely diced)
  • ½ teaspoonsalt
  • ¼ teaspoonground paprika
  • ground black pepper (to taste)
  • 2 tablespoonswhite flour
  • 2 tablespoonstomato paste
  • ⅓ cupred wine (or more broth if avoiding alcohol)
  • 1 cupbeef broth
  • 1 cupfrozen peas
  • 1 tablespoonfinely chopped parsley
  • ½ teaspoonfinely chopped thyme
  • 1 teaspoonfinely chopped rosemary
  • 4 cupsmashed potatoes ((click for my recipe and you'll have some leftovers to sneak during cooking))
  • ½ cupshredded cheddar cheese

Directions

  1. 1

    Brown meat and vegetables:Heat 1 tablespoon oil over medium high heat in a large, deep skillet. Brown 1 pound ground beef, then add 1 clove garlic (minced, 2 onions (finely chopped), 2 medium carrots (finely diced) and 2 sticks celery (finely diced) and sauté until softened.

  2. 2

    Season and deglaze the pan:Sprinkle 1/2 teaspoon salt, 1/4 teaspoon ground paprika, ground black pepper (to taste) and 2 tablespoons white flour over the pan. Cook for 2 minutes, stirring often. Stir in 2 tablespoons tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the 1/3 cup red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.

  3. 3

    Finish filling and cool:Then stir in 1 cup beef broth, 1 cup frozen peas, 1 tablespoon finely chopped parsley, 1/2 teaspoon finely chopped thyme and 1 teaspoon finely chopped rosemary. Simmer 4-5 minutes and then let cool in a 7x11 inch baking dish.

  4. 4

    Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups mashed potatoes to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.

  5. 5

    Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with 1/2 cup shredded cheddar cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).