60 minutes
A comforting and hearty dish made with ground beef, vegetables, and a creamy mashed potato topping.
Russet Potatoes, peeled, cut into 1-inch pieces
0 lb
tablespoons
cups
Unsalted Butter, divided
tablespoons
Carrots, peeled, chopped
each
Small Onion, chopped fine
each
85 Percent Lean Ground Beef
0 oz
tablespoons
Garlic Clove, minced
each
Fresh Thyme, minced
teaspoons
tablespoons
cups
cups
teaspoons
cups
teaspoons
1. Cook the Potatoes
Place the peeled and cut potatoes in a medium saucepan and cover them with water, adding a tablespoon of salt to season. Bring the water to a boil and let the potatoes cook for about 10-12 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and return them to the saucepan.
2. Mash the Potatoes
Add the half-and-half, 4 tablespoons of butter, and 1/4 teaspoon of pepper to the drained potatoes. Mash the potatoes until they are smooth and lump-free.
3. Cook the Vegetables
Melt the remaining tablespoon of butter in a 10-inch skillet over medium heat. Add the chopped carrots and onion, cooking them for about 4 minutes until they are softened.
4. Cook the Beef
Add the ground beef along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the beef, breaking it up with a spoon, until it is no longer pink, which should take about 4-6 minutes.
5. Add Aromatics and Flour
Stir in the tomato paste, minced garlic, and fresh thyme, cooking for about 1 minute until everything is fragrant. Sprinkle the flour over the mixture and stir well, cooking for another minute to form a base for the sauce.
6. Add Liquids
Pour in the chicken broth, white wine, and soy sauce, making sure to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 1-2 minutes until it thickens slightly, then stir in the frozen peas.
7. Assemble the Pie
Preheat your broiler. Spoon the beef and vegetable mixture into an ovenproof dish, then dollop the mashed potatoes on top. Smooth the potatoes with a spoon or spatula, creating ridges to help them brown nicely.
8. Broil and Serve
Place the dish under the broiler for 5-7 minutes, until the topping is golden brown and crispy. Let the Shepherd's Pie cool for about 10 minutes before serving.
Use ground beef and add Worcestershire sauce for a robust flavor.
Use ground lamb, add olives, feta cheese to the mash, and season with oregano and mint.
Use a mixture of lentils, beans, or meat substitute with vegetable stock for the gravy.
Mix different cheeses such as sharp cheddar, blue cheese, or Gruyère into the mash topping.
Mix taco seasoning with the meat, use corn and black beans as vegetables, and top with mashed potatoes mixed with cheddar cheese.
Start with the best quality lamb mince you can find, as it's the star of the dish. Grass-fed, organic lamb will provide a richer flavor. If lamb isn't to your taste, you can substitute it with beef (though technically, it would then be a Cottage Pie).
Brown the meat well to create a fond which is key to a flavorful base. Don’t overcrowd the pan; work in batches if needed.
Use a ricer or food mill for the creamiest mash. Add warm butter and heated cream to your potatoes for the best incorporation.
Add a splash of Worcestershire sauce or tomato paste to the meat as it cooks for an umami boost. A spoonful of Marmite or Vegemite can also deepen the flavors.
A blend of sharp cheddar and Parmesan in your potato topping will provide a nice flavor and browning. Mix some cheese into the mash and sprinkle some on top for a gratin effect.
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