Shepherd's Pie

Shepherd's Pie

6 servings
Shepherd's Pie - or Cottage Pie - is cold weather comfort food at its best! A rich and hearty casserole made of seasoned ground meat (lamb or beef) and veggies in gravy, topped with cheesy mashed potatoes.

Ingredients

  • vegetable oil
    1 tbsp
  • lean ground lamb

    or beef

    2 lb
  • kosher salt and freshly ground black pepper
    to taste
  • yellow onion

    chopped

    1 large
  • carrots

    peeled and finely diced

    2 large
  • celery ribs

    finely diced

    2
  • garlic

    minced

    3 cloves
  • chopped fresh rosemary
    1 tsp
  • fresh thyme leaves
    1 tsp
  • dry red wine
    ½ c
  • all-purpose flour
    2 tbsp
  • tomato paste
    2 tbsp
  • beef stock
    2 c
  • worcestershire sauce
    2 tbsp
  • frozen peas
    ½ c
  • frozen corn
    ½ c
  • russet potatoes

    peeled, quartered and rinsed

    2 ½ lb
  • unsalted butter

    divided

    7 tbsp
  • shredded aged cheddar cheese

    divided

    1 ¼ c
  • half and half

    warmed

    1 c
  • yolk
    1

Directions

  1. 1

    Heat the oil in a large ovenproof sauté pan (see notes), over medium-high heat. Once hot, add the lamb (or beef) and cook - breaking apart with a wooden spoon - until browned, about 5 - 8 minutes. Drain off the excess fat, season with salt and pepper, then remove with a slotted spoon to a plate. Reserve.

  2. 2

    Add more oil if needed, lower the heat to medium, then stir in the onion, sautéing until translucent, about 3 minutes. Add the carrots and celery and continue sautéing, until the veggies have softened, about 8 minutes. Stir in the garlic and herbs, cooking for another minute. Season with a pinch of salt and pepper.

  3. 3

    Pour in the red wine to deglaze the pan, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Cook until the wine is almost fully evaporated.

  4. 4

    Stir in the tomato paste and stir to combine, cooking for a minute or two until it turns from bright red to a deeper red color. Once dissolved, stir in the flour and cook for 1 minute.

  5. 5

    Pour in the beef stock and Worcestershire sauce. Cook until it begins to boil, then return the ground beef to the pan. Cover, lower the heat, and simmer for 45 minutes.

  6. 6

    Add the peas and corn, mixing to combine. Cover and continue cooking for another 15 minutes.

  7. 7

    Taste and adjust seasoning as needed. Reserve.

  8. 8

    Preheat oven to 375ºF.

  9. 9

    Place potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Cook for 15 - 20 minutes, or until potatoes are fork-tender. Drain in a colander.

  10. 10

    Using a ricer, rice the potatoes back into the pot. Stir in the butter (sliced), warm cream, 1 cup of the cheese, yolk, and a generous pinch of salt and pepper. Stir until the butter and cheese have melted and everything is well combined. Taste and adjust seasoning.

  11. 11

    Top the meat with dollops of the mashed potatoes, using a spatula to spread them out evenly. Melt the remaining butter in the microwave, then drizzle over the mashed potatoes. Finish with the remaining shredded cheese.

  12. 12

    Place the sauté pan on a baking sheet (to catch any drips) and in the preheated oven. Bake until the potatoes are lightly browned and the edges are bubbling, about 30 minutes. If desired, pop under the broiler for 3 to 5 minutes for deeper browning.

  13. 13

    Let the shepherd's pie rest for 10-15 minutes before serving.

Shepherd's Pie

Shepherd's Pie

135 min6 servings

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About this Recipe

Craving a deeply satisfying, hearty meal that warms you from the inside out? This classic Shepherd's Pie recipe delivers on every front, combining tender meat and vegetables with a golden, cheesy mashed potato topping. It’s the ultimate cold-weather comfort food, perfect for family dinners or a cozy evening in.

What makes this Shepherd’s Pie truly special is the harmonious blend of rich flavors. A savory filling, crafted from seasoned ground lamb or beef, comes alive with aromatic garlic, fresh rosemary, and thyme, all simmered in a robust gravy enhanced by dry red wine and Worcestershire sauce. This deep, flavorful foundation is then crowned with a creamy, buttery mashed potato topping, generously mixed with aged cheddar cheese.

When you dig into this Shepherd's Pie, expect an incredible textural experience. The rich, savory meat and vegetable base, featuring finely diced carrots, celery, peas, and corn, provides a hearty counterpoint to the fluffy, cheesy mashed potatoes. Each bite is a comforting medley of tender, melt-in-your-mouth goodness with a golden-brown crust on top that hints at its delicious interior. This dish truly embodies the essence of wholesome, homemade comfort food.

Customization & Variations:

  • Meat Swap: The recipe is incredibly versatile; easily substitute lean ground lamb with lean ground beef for a traditional "Cottage Pie" or to suit your preference.
  • Vegetable Additions: While carrots, celery, peas, and corn provide a classic mix, feel free to incorporate other root vegetables like parsnips or sweet potato into the base for added complexity.
  • Cheese Choices: Aged cheddar provides a sharp, delightful tang, but you can experiment with Gruyère or a blend of your favorite melting cheeses for the mashed potato topping.

This Shepherd's Pie is ideal for a comforting Sunday supper or a satisfying weeknight dinner. Serve it as a stand-alone main course, perhaps alongside a simple green salad to balance the richness.

Frequently Asked Questions