Description
This classic Shepherd’s Pie recipe features a hearty ground beef and vegetable filling simmered in a savory red wine sauce, topped with creamy mashed potatoes enriched with Parmesan and baked to golden perfection. Perfect for family dinners, it combines comfort and rich flavors in every bite.
Ingredients
Scale
Mashed Potato Topping
- 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)
Meat and Vegetable Filling
- 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, about 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)
Instructions
- Prepare the mashed potatoes: Place the peeled and cut potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes well and return them to the pot.
- Mash and season potatoes: While the potatoes are still hot, mash them thoroughly. Stir in the warm heavy whipping cream, 1/2 teaspoon fine sea salt, shredded Parmesan cheese, and the beaten egg until the mixture is smooth and creamy. Set aside.
- Cook the meat mixture: Heat olive oil in a large skillet over medium-high heat. Add ground beef or lamb, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 6-8 minutes. Remove excess fat if necessary.
- Sauté aromatics: Add finely chopped onion and minced garlic to the meat. Cook until the onion becomes translucent and soft, about 5 minutes.
- Thicken the filling: Sprinkle 2 tablespoons flour over the meat and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Add liquids and flavorings: Pour in the red wine, scraping the bottom of the skillet to deglaze and lift flavorful bits. Let it simmer for 2-3 minutes until slightly reduced. Then add the broth, tomato paste, and Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- Add vegetables and cook: Stir in the frozen vegetables, adjust seasoning with remaining salt and pepper to taste. Simmer the filling until the sauce thickens and vegetables are tender, about 5 minutes. Remove from heat.
- Assemble the pie: Preheat the oven to 375°F (190°C). Spread the meat and vegetable filling evenly in a 9×13 inch baking dish. Carefully spoon the mashed potatoes over the filling and spread to cover completely.
- Brush and garnish: Brush the melted butter over the top of the mashed potatoes to help develop a golden crust. Sprinkle chopped parsley or chives evenly over the top for garnish.
- Bake the pie: Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the filling is bubbly around the edges.
- Serve: Remove from oven and let the Shepherd’s Pie stand for 5 minutes before serving. This allows the filling to set and makes slicing easier.
Notes
- Use ground lamb instead of beef for a more traditional Shepherd’s Pie.
- Make sure to warm the cream before adding to the potatoes to keep the mash fluffy.
- Feel free to substitute frozen mixed vegetables with your favorites or fresh chopped vegetables.
- For a lower-fat option, substitute heavy cream with whole milk and reduce butter on top.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
