Shepherd's Pot Pie
Ingredients
- 3 russet potatoes
peeled, cut into 1” pieces , about 1 1/2 lb. total
- 3 tsp. kosher salt
divided 
- 2 tbsp. neutral oil
- 1 lb. ground beef 
- 1 tsp. freshly ground black pepper
divided 
- 1/2 medium yellow onion
finely chopped 
- 1 medium carrot
peeled, finely chopped 
- 3 garlic cloves
finely chopped 
- 1 tbsp. finely chopped fresh rosemary
or 1 tsp. dried rosemary
- 1 tbsp. finely chopped fresh thyme leaves
or 1 tsp. dried thyme
- 2 tbsp. tomato paste 
- 1/2 c. red wine
- 1 c. low-sodium beef broth
- 2 tbsp. Worcestershire sauce
- 2 tbsp. all-purpose flour
plus more for dusting
- 3/4 c. frozen corn 
- 3/4 c. frozen petite peas
- 1/2 c. half-and-half 
- 4 tbsp. unsalted butter
- 1 1/2 oz. Parmesan
finely shredded , about 3/4 cup
- 2 batches store-bought or homemade pie dough
divided
- 1 large egg
beaten to blend
- Flaky sea salt
Directions
- 1
Arrange a rack in center of oven; preheat to 425°. Place potatoes in a medium saucepan and cover with cold water by 1"; season with 1/2 tsp. kosher salt. Bring to a boil over high heat and cook, stirring occasionally, until potatoes are tender enough to mash with little to no resistance, about 10 minutes.
- 2
Meanwhile, in a large stainless steel skillet over medium-high heat, heat oil; swirl to coat skillet. Add ground beef; season with 1 tsp. kosher salt and 1/2 tsp. pepper. Cook, breaking up beef into small pieces with a spoon, until browned and cooked through, 5 to 7 minutes. Transfer beef to a plate. Pour off all but 2 Tbsp. fat.
- 3
In same skillet over medium heat, combine onion and carrot; season with 1/4 tsp. kosher salt. Cook, stirring occasionally, until onions begin to soften and are slightly translucent, about 5 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 1 minute more.
- 4
Return beef to skillet along with any accumulated juices. Stir in tomato paste. Add wine, scraping up bits from bottom of pan, and cook, stirring, until wine is mostly evaporated, about 1 minute. Stir in broth and Worcestershire, then sprinkle in flour. Cook, stirring, until sauce is slightly thickened, 2 to 3 minutes. Stir in corn and peas; season with 1/2 tsp. kosher salt.
- 5
Drain potatoes, then quickly return empty saucepan to stove. Heat over medium-low heat and add half-and-half, butter, and remaining 3/4 tsp. kosher salt and 1/2 tsp. pepper. Cook, stirring, until butter is melted, about 2 minutes. Add potatoes and mash with a fork or potato masher until smooth. Stir in Parmesan.
- 6
On a lightly floured surface, roll 1 batch of dough to a 11" round. Unfurl into the bottom of a 9" pie dish. Add beef mixture; smooth in an even layer. Top with mashed potatoes; smooth in an even layer and spread to the edges.
- 7
On lightly floured surface, roll remaining pie dough to a 9" round. Arrange on top of mashed potatoes. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about a 1/4" overhang. Fold excess underneath dough on top rim of pie dish. Using clean fingers, crimp to seal.
- 8
Brush top of pie all over with beaten egg. Cut 4 slits into the top to vent. Sprinkle with sea salt.
- 9
Bake shepherd’s pot pie, covering edges with foil if browning too quickly, until top is golden brown, about 45 minutes. Let cool 15 minutes before slicing.
Shepherd's Pot Pie
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About this Recipe
Craving the ultimate comfort food that feels both familiar and special? This Shepherd's Pot Pie combines the hearty satisfaction of classic shepherd's pie with the flaky, golden appeal of a savory pot pie, creating a dish that's sure to impress.
This recipe isn't just a simple mix; it masterfully blends seasoned ground beef and tender vegetables in a rich gravy, all tucked under a crown of creamy mashed potatoes, then enveloped by a crisp, buttery pie crust. It's a symphony of textures and flavors, ensuring every forkful is a delight that stands out from typical weeknight meals.
Prepare for a truly satisfying experience with this Shepherd's Pot Pie. You'll savor the savory depth of ground beef, complemented by aromatic onions, carrots, and garlic, and brightened by sweet corn and peas. The creamy, cheesy mashed potato topping, made with russet potatoes, half-and-half, and Parmesan, provides a velvety contrast to the rich filling. All of this is encased in a perfectly golden-brown pie crust, offering a delightful buttery crispness with every bite. This generous dish, yielding 8-10 servings, promises warmth and satiety for a gathering.
Customization & Variations
This Shepherd's Pot Pie is wonderfully adaptable. You could easily swap the ground beef for ground lamb for a more traditional shepherd's pie flavor profile. For an even richer mashed potato topping, feel free to use heavy cream instead of half-and-half. If you prefer, adjust the herbs, perhaps favoring more fresh rosemary or thyme for an intensified aromatic presence.
Perfect for a cozy family dinner, a weekend gathering, or a potluck, this Shepherd's Pot Pie is a complete meal in itself. Serve it warm, straight from the oven, perhaps with a simple side salad to add a fresh counterpoint to its comforting richness.