Here's How To Take Your Shepherd's Pie Beyond Just The Meat & Potatoes

Brooke Caison
·2 min read

Yields: 12-16 servings

Prep Time: 20 mins

Total Time: 2 hours

Ingredients

  • 2 lb.

    russet potatoes, peeled, sliced 1/2" thick

  • Kosher salt

  • 2/3 c.

    half-and-half

  • 4 tbsp.

    unsalted butter

  • 2 tbsp.

    chopped fresh parsley, divided

  • Freshly ground black pepper

  • 1 tbsp.

    canola oil

  • 2 lb.

    lean ground beef

  • 1

    medium yellow onion, chopped

  • 2

    medium carrots, peeled, chopped

  • 3

    cloves garlic, chopped

  • 2 tsp.

    chopped fresh rosemary

  • 2 tsp.

    chopped fresh thyme

  • 3 tbsp.

    tomato paste

  • 1/2 c.

    dry red wine, such as Cabernet Sauvignon

  • 1 c.

    low-sodium beef broth

  • 3 tbsp.

    Worcestershire sauce

  • Cooking spray

  • 3 tbsp.

    all-purpose flour

  • 1 c.

    frozen corn

  • 1 c.

    frozen peas

  • 3 tbsp.

    grated Parmesan

Directions

  1. Preheat oven to 400°. In a medium saucepan, cover potatoes with water by 1/2"; season with 1 tablespoon salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain potatoes; set aside in colander.

  2. In same pot over medium-low heat, cook half-and-half and butter, stirring until butter is melted. Return potatoes to pot. Mash potatoes with a potato masher or a fork. Stir in 1 tablespoon parsley; season with salt and pepper. Remove from heat.

  3. Meanwhile, in a large skillet over medium-high heat, heat oil. Add beef; season with 2 teaspoons salt and 1/2 teaspoon pepper. Break up beef with a wooden spoon and cook until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 2 tablespoons beef drippings.

  4. In same skillet over medium heat, cook onion and carrots, stirring, until onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Stir in corn and peas.

  5. Pour beef mixture into a 13" x 9" pan and dollop mashed potatoes on top. Lightly spray a rubber spatula with cooking spray and spread potatoes over beef mixture. Sprinkle with Parmesan; season with a pinch of pepper.

  6. Bake shepherd’s pie until beef mixture is bubbling, about 25 minutes. Remove from oven. Place a rack in upper third of oven and turn broiler to high. Broil until top begins to brown, 1 to 2 minutes.

  7. Sprinkle with remaining 1 tablespoon parsley. Let cool 10 minutes before serving.

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