Shepherd’s Pie

Ingredients (~6 servings)

• 1 1/2 lbs russet potatoes, peeled and cut into 1″ cubes
• 1/2 cup half and half
• 3 Tbsp butter
• 1/4 cup parmesan cheese, shredded
• 1 egg yolk, beaten
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp fresh parsley or chives, chopped for garnish
• 1 1/2 lbs ground beef
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 3/4 cup yellow onion, diced
• 2 Tbsp all-purpose flour
• 2 Tbsp tomato paste
• 2 Tbsp worcestershire sauce
• 3/4 cup beef broth
• 1 cup frozen peas and carrots
• 1 1/2 tsp dried parsley
• 3/4 tsp dried rosemary
• 3/4 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

 

Make the Mashed Potato Topping

Put the potatoes in a large pot and cover with cold water by about 1 inch.

Bring to a boil, then reduce to a simmer and cook uncovered for ~10-15 minutes until they’re tender when you poke them with a fork.

Drain in a colander, then return to the pot. Add the half and half, butter, garlic powder, salt and pepper.

Mash until smooth – don’t worry about getting every single lump out but you want it mostly smooth.

Stir in the parmesan and beaten egg yolk until well combined. The egg helps it brown nicely on top.

Set aside while you work on the filling.

Cook the Meat Filling

Preheat your oven to 400F.

Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for ~5 minutes, stirring occasionally until they start to soften.

Add the garlic and cook for ~1 minute until fragrant.

Add the ground beef and break it up with a spatula. Season with the thyme, rosemary, parsley, salt, and pepper.

Cook for ~7-8 minutes, stirring occasionally, until the meat is browned. You want some good color on it.

Stir in the worcestershire sauce and cook for ~1 minute. Add the flour and tomato paste, stirring until everything is well combined.

The mixture will look a bit thick at this point.

Pour in the beef broth and add the frozen peas and carrots. Stir to combine and bring to a boil.

Reduce to a simmer and cook for ~5-7 minutes, stirring occasionally, until the sauce thickens up slightly.

Assemble and Bake the Shepherd’s Pie

Pour the meat filling into a 9×9 inch baking dish or similar sized dish. Spread it into an even layer.

Spoon the mashed potatoes over the top, spreading them out evenly. Make sure you seal the potatoes to the edges of the dish – this prevents the filling from bubbling up and making a mess.

You can use a fork to create some texture on top if you want, but it’s not necessary.

Bake uncovered on the center rack for ~25-30 minutes until the top is golden brown.

Let it cool for ~15-20 minutes before serving. The filling will be molten hot straight out of the oven.

The potatoes should have a nice golden crust and the filling should be bubbling around the edges when it’s done.