Classic Homemade Shepherd's Pie (Print Version)
# Ingredients:
→ For Meat & Vegetables
01 -
1 tablespoon oil
02 -
1 pound ground beef
03 -
1 clove garlic, chopped
04 -
2 onions, finely chopped
05 -
2 medium carrots, finely diced
06 -
2 sticks celery, finely diced
→ For Gravy/To Finish Filling
07 -
½ teaspoon salt
08 -
¼ teaspoon ground paprika
09 -
Ground black pepper, to taste
10 -
2 tablespoons white flour
11 -
2 tablespoons tomato paste
12 -
⅓ cup red wine (OR more broth if avoiding alcohol)
13 -
1 cup beef broth
14 -
1 cup frozen peas
15 -
1 tablespoon finely chopped parsley
16 -
½ teaspoon finely chopped thyme
17 -
1 teaspoon finely chopped rosemary
→ For Topping
18 -
4 cups mashed potatoes
19 -
½ cup shredded cheddar cheese
# Instructions:
01 -
Heat 1 tablespoon oil over medium high heat in a large, deep skillet. Brown 1 pound ground beef, then add garlic, onions, carrots, and celery and sauté until softened.
02 -
Sprinkle salt, paprika, black pepper, and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the wine (or extra broth), scratching any browned bits off the bottom.
03 -
Stir in beef broth, frozen peas, parsley, thyme, and rosemary. Simmer 4-5 minutes and then let cool in a 7x11 inch baking dish.
04 -
In the meantime, make your favorite mashed potatoes. You need about 4 cups mashed potatoes to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
05 -
Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with shredded cheddar cheese. Bake at 400°F for 20 minutes or until golden (bake on a lined baking sheet to catch any spills).
# Notes:
01 -
Wine: Replace with more broth if preferred. Use dry red wine (Merlot or Pinot Noir) for best flavor.
02 -
Tomato paste: Can swap with ketchup if needed.
03 -
Vegetarian option: Replace beef with 2 cups cooked lentils and use vegetable broth.
04 -
Low-carb option: Use mashed cauliflower with an egg yolk instead of potatoes.
05 -
Make ahead: Assemble and refrigerate up to 3 days. Bake at 400°F for 30-40 minutes when ready to serve.
06 -
Freezing: Can be frozen for up to 2 months. Bake from frozen at 400°F for 1 hour covered with foil, then 10 minutes uncovered.