105 minutes
A hearty and comforting shepherd's pie made with savory beef and mixed vegetables, topped with creamy mashed potatoes.
tablespoons
Large Onion, chopped fine
each
Carrots, peeled and chopped fine
each
Ground Beef, 85% Lean
0 lb
teaspoons
teaspoons
tablespoons
tablespoons
cups
Low-Sodium Chicken Broth
cups
Beer
cups
tablespoons
Fresh Thyme Leaves, minced
teaspoons
cups
Russet Potatoes, peeled and cut into 2-inch pieces
0 lb
teaspoons
Unsalted Butter, melted
tablespoons
Heavy Cream, warmed
cups
Large egg, beaten
each
1. Cook Vegetables
Begin by heating 2 tablespoons of unsalted butter in a large skillet over medium-high heat until it starts to foam. Add the finely chopped onion and carrots, and cook them for about 8 minutes until they become soft and their aroma fills your kitchen.
2. Cook Beef
Add the ground beef to the skillet, seasoning it with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Cook the meat for about 12 minutes, breaking it into small pieces with a wooden spoon as it browns.
3. Thicken Mixture
Sprinkle 5 tablespoons of all-purpose flour over the meat and mix in 1 tablespoon of tomato paste. Cook for about a minute until the tomato paste darkens.
4. Add Liquids and Simmer
Pour in 0.25 cup of heavy cream and cook for about a minute until it starts to spatter. Then, add 1.75 cups of low-sodium chicken broth, 0.75 cup of beer, 2 tablespoons of soy sauce, and 2 teaspoons of minced fresh thyme leaves. Allow the mixture to simmer for 15 to 20 minutes, stirring frequently until it thickens but remains saucy.
5. Add Peas and Transfer to Dish
Remove the skillet from the heat and stir in 1 cup of frozen peas. Adjust the seasoning if necessary, then transfer the mixture to a broiler-safe 2-quart casserole dish.
6. Preheat Oven
Adjust your oven rack to the upper-middle position and preheat the oven to 375°F.
7. Cook Potatoes
In a large saucepan, bring the peeled and cut russet potatoes, 0.5 teaspoon of salt, and enough water to cover the potatoes to a boil. Reduce the heat and let the potatoes simmer for 15 to 20 minutes until they are tender when pierced with a fork.
8. Mash Potatoes
Drain the potatoes and return them to the saucepan. Mash them with 2 tablespoons of melted butter and 0.33 cup of warmed heavy cream until they are smooth and creamy. Season to taste with salt and black pepper.
9. Top with Mashed Potatoes
Spread the mashed potatoes evenly over the filling in the casserole dish, smoothing the top with a spatula. Brush the surface with a beaten egg, then use a fork to make ridges.
10. Bake and Broil
Bake the shepherd's pie in the preheated oven for about 15 minutes until the filling is bubbling. Then, turn on the broiler and cook for an additional 3 to 5 minutes until the top is golden brown.
11. Cool and Serve
Remove the dish from the oven and let it cool for about 10 minutes before serving.
Use ground lamb and fresh rosemary in the gravy, with an optional bit of mint.
Introduce tomato paste, Worcestershire sauce, soy sauce, or a splash of red wine to deepen the umami base of the meat mixture.
Replace the ground beef with ground lamb to bring the dish closer to a traditional Shepherd's Pie. Try ground turkey, chicken, lentils, or meat substitute for different versions.
Use sweet potatoes, mix parsnips or cauliflower into the mash, or add grated cheese like sharp cheddar or Gruyère for a rich crust.
Substitute meat with lentils and add root vegetables like parsnips or turnips. Use vegetable stock and smoked paprika.
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