Description
This Easy Classic Shepherd’s Pie recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes. Baked until golden and bubbling, this comforting dish is perfect for family dinners and a satisfying meal any day of the week.
Ingredients
Scale
Potato Topping
- 2 lbs russet potatoes, peeled and diced
- 1/2 cup unsalted butter
- 1/4 cup sour cream
- 2 tablespoons milk
- 1 teaspoon salt (more to taste)
Filling
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 large carrots, peeled and diced
- 2 celery ribs, halved and thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine, cooking wine, or 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- 1 cup frozen green peas (no need to thaw)
Optional Garnish
- Roughly chopped fresh parsley
- Thinly sliced fresh chives
Instructions
- Make the Potato Topping: Add peeled and diced russet potatoes to a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the potatoes break apart easily when pierced with a fork.
- Mash the Potatoes: Drain the cooked potatoes thoroughly. In a large mixing bowl, combine the potatoes with butter, sour cream, salt, and milk. Mash together until smooth and well combined. Adjust salt to taste, then cover and keep warm.
- Preheat the Oven: Preheat your oven to 400˚F (200˚C). Prepare a 9×13 inch casserole dish or an oven-safe skillet or braiser to assemble the filling.
- Cook the Ground Beef: In a large skillet or your chosen oven-safe pan, heat olive oil over medium-high heat. Add ground beef along with salt and black pepper. Stir frequently and cook until the beef is browned and cooked through, about 4-5 minutes.
- Sauté Vegetables: Add diced onion, carrots, and celery to the cooked beef. Continue sautéing for 3-4 minutes until the onion becomes translucent, stirring frequently.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the tomato paste and cook another minute, mixing well.
- Deglaze with Wine: Pour in the red wine or red wine vinegar and cook for about 2 minutes. Scrape the bottom of the pan to release any browned bits for extra flavor.
- Add Worcestershire Sauce and Broth: Stir in the Worcestershire sauce and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes to thicken slightly.
- Add Peas and Season: Remove the pan from heat. Stir in the frozen green peas and adjust seasoning with additional salt and pepper to taste.
- Assemble the Pie: If using a casserole dish, pour the beef and vegetable filling into the dish, pressing it into an even layer. Spoon the mashed potatoes over the top, spreading smoothly to cover completely. If using an oven-safe skillet, keep the filling in the pan and spread the mashed potatoes on top, sealing the edges to prevent bubbling.
- Create Potato Texture (Optional): Using a fork, gently scrape the surface of the mashed potatoes to create small ridges and valleys. This helps the topping crisp up during baking.
- Bake: Place the assembled shepherd’s pie in the preheated oven on the center rack. Bake for 25-30 minutes until the potato topping begins to brown lightly and the filling is bubbling on the sides.
- Rest and Serve: Remove the pie from the oven and let it cool on a wire rack for 5 to 10 minutes. Garnish with freshly ground black pepper, chopped parsley, and sliced chives if desired. Serve warm and enjoy!
Notes
- You can substitute ground lamb for ground beef to make a more traditional shepherd’s pie.
- For a vegetarian version, substitute the meat with lentils or plant-based meat alternatives.
- Red wine can be omitted or replaced with beef broth for a non-alcoholic version.
- Adjust vegetables according to preference; mushrooms or corn can be added.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Sautéing, Boiling
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe (approximately 1 1/2 cups)
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg
Keywords: Shepherd's Pie, Classic Shepherd's Pie, Ground Beef Recipe, Comfort Food, Easy Dinner, Potatoes, Casserole
