Shepherd’s Pie Recipe

Shepherd’s Pie Recipe

from natashaskitchen.com
75 min
8 servings

A homey and comforting Shepherd's Pie recipe with a meat and vegetable gravy sauce under a crown of creamy parmesan mashed potatoes.

Ingredients

  • 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)
  • 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 (1 cup))
  • 2 garlic cloves (minced)
  • 2 Tbsp all-purpose flour
  • 1/2 cup dry red wine (such as Pinot Noir, Merlot, Cabernet, Sauvignon)
  • 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)

Directions

  1. 1

    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.

  2. 2

    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).

  3. 3

    Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.