Description
A hearty and classic Shepherd’s Pie recipe featuring a savory ground beef or lamb meat sauce layered with creamy mashed potatoes and baked to golden perfection. This traditional comfort food offers rich flavors enhanced by red wine and aromatic herbs, topped with optional Parmigiano-Reggiano for an extra depth of taste.
Ingredients
Scale
For the Mashed Potatoes:
- 3 1/2 pounds (1.6 kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
- Kosher salt, to taste
- 6 tablespoons (85 g) unsalted butter, cubed
For the Meat Sauce:
- 1 1/2 cups (360 ml) homemade or store-bought low-sodium chicken stock
- 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14 g)
- 2 tablespoons (30 ml) vegetable oil
- 2 1/2 pounds (1 kg) ground beef or lamb, or some combination
- 1 large yellow onion (about 14 ounces; 400 g), diced
- 3 medium carrots (about 8 ounces; 225 g), diced
- 2 ribs celery (about 4 ounces; 110 g), diced
- 2 medium cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) Marmite (optional)
- 2 tablespoons (15 g) all-purpose flour
- 8 ounces (225 g) frozen peas
- Kosher salt and freshly ground black pepper, to taste
To Assemble:
- 1 1/2 cups (360 ml) heavy cream
- Grated Parmigiano-Reggiano cheese, for topping (optional)
Instructions
- Prepare the Mashed Potatoes: Rinse the cubed potatoes under cold water until the water runs clear. Place them in a large saucepan and cover with cold water by at least 2 inches. Season the water generously with kosher salt until it tastes almost as salty as the sea. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are tender when pierced with a knife, about 10 to 15 minutes. Drain and rinse briefly with hot water. Transfer to a large bowl. Mash the potatoes with butter using a masher, food mill, or ricer until smooth. Press the surface flat, cover with plastic wrap directly touching the potatoes to prevent skin formation, and set aside.
- Prepare the Meat Sauce: In a 2-cup liquid measuring cup, sprinkle gelatin over chicken stock and set aside to bloom. Heat vegetable oil in a large Dutch oven over high heat until shimmering. Add half of the ground meat and cook while stirring and scraping the bottom to brown it well, about 6 to 8 minutes. Break up the meat with a potato masher or large whisk. Add the remaining meat and cook for another 3 minutes until finely broken down. If excess fat releases, remove all but a few tablespoons. Add diced onion, carrots, celery, and minced garlic; cook for about 4 minutes until softened. Stir in tomato paste and cook for 1 minute over medium heat. Pour in the red wine and bring to a simmer over high heat, cooking until nearly evaporated. Add the gelatin-chicken stock mixture, thyme sprigs, bay leaf, Worcestershire sauce, and Marmite if using. Sprinkle flour over the meat mixture and stir well. Simmer gently over low heat, stirring occasionally, until thickened and reduced, about 20 minutes. Remove thyme and bay leaf. Stir in frozen peas and season with salt and black pepper to taste.
- Assemble and Bake: Preheat your oven to 425°F (220°C) and place the rack in the center position. Heat the heavy cream in a saucepan until it just begins to simmer. Add the prepared mashed potatoes and gently stir until fully combined. Season with salt and pepper. Place a 9- by 13-inch baking dish on a foil-lined rimmed baking sheet. Spoon the meat sauce into the dish, filling it no more than halfway. Spread the mashed potatoes evenly over the top with a spatula, creating a dappled or rough pattern on the surface. Sprinkle with grated Parmigiano-Reggiano cheese if desired. Bake for about 20 minutes until the top is browned and the casserole is heated through. For more intense browning, broil the top for a few minutes while watching carefully to avoid burning.
- Rest and Serve: Allow the Shepherd’s Pie to stand for 15 to 20 minutes before serving to let the filling set and flavors meld.
Notes
- Lamb is the traditional choice for Shepherd’s Pie, but beef may be used alone or combined with lamb for a milder flavor.
- The casserole can be assembled ahead of time, wrapped tightly with plastic wrap, and refrigerated for up to 2 days before baking.
- To reheat leftovers, bake in a 350°F (180°C) oven for about 35 minutes, then finish under the broiler to restore a crisp, browned top.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
