Nothing satisfies a meat and potato craving quite like a classic, hearty shepherd’s pie. In this comfort food staple, ground beef is cooked with aromatics and red wine before being combined with corn and peas, all covered with a blanket of velvety, rich mashed potatoes and topped with Parmesan before being broiled until golden brown. It’s the perfect choice for a fall dinner on a chilly day, or as a fully satisfying addition to your holiday potluck. Here’s everything you need to know to make the most comforting version of this classic dish:
What kind of meat goes in shepherd’s pie?
Ground lamb is the traditional UK choice, but it’s certainly not the most affordable (and there’s nothing comforting about breaking the bank on dinner groceries). Ground beef is more commonly found in American shepherd’s pie (also known as a cottage pie), and that’s what we went for here. It’s still plenty delicious, affordable, and more likely to satisfy any picky eaters that might be around your table.
What kind of potatoes are best for shepherd’s pie?
Whatever potato you’d normally use for mashed potatoes would work here as well. We called for russet to keep it simple, but a mix of russet and Yukon Gold potatoes would yield a delicious result as well.
What’s the best way to thicken shepherd’s pie filling?
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy. The mixture won't thicken much in the oven, so it should be about the thickness that you're looking for before it goes into the baking dish. It also helps to allow the shepherd's pie to cool for 10 to 15 minutes before cutting into it.
If you’re on the fence about serving this to kiddos because of the wine, don’t fret! After some time in the skillet with the ground beef mixture, the alcohol content in the wine is essentially non-existent, allowing the wine to provide depth of flavor.
Tip: If you need a gluten-free filling, substitute the 3 tablespoons of flour for 1 1/2 tablespoons of cornstarch.
Made this recipe? Let us know how it went in the comments below!
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- Yields:
- 12 - 16 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 2 hrs
- Cal/Serv:
- 405
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
See AlsoThe History of Shepherd’s Pie - 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
- Step1Preheat 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.
- Step2In 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.
- Step3Meanwhile, 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.
- Step4In 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.
- Step5Pour 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.
- Step6Bake 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.
- Step7Sprinkle with remaining 1 tablespoon parsley. Let cool 10 minutes before serving.
