Description
This homemade Shepherd’s Pie is a comforting classic featuring a savory ground beef and vegetable filling simmered in a rich tomato and beef broth sauce, topped with creamy mashed potatoes and a layer of melted cheddar cheese. Baked to perfection with crispy golden edges, it’s a perfect hearty meal for family dinners.
Ingredients
Scale
Filling
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic, chopped
- 2 onions, finely chopped
- 2 medium carrots, finely diced
- 2 sticks celery, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- Ground black pepper, to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- 1/3 cup red wine (or more beef broth if avoiding alcohol)
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
Mashed Potato Topping
- 4 cups mashed potatoes (about 1.5 pounds peeled potatoes)
- 1/2 cup shredded cheddar cheese
Instructions
- Brown meat and vegetables: Heat 1 tablespoon oil over medium-high heat in a large, deep skillet. Brown 1 pound ground beef until cooked through. Add 1 clove garlic (minced), 2 finely chopped onions, 2 finely diced medium carrots, and 2 finely diced sticks celery. Sauté until the vegetables are softened.
- Season and deglaze the pan: Sprinkle 1/2 teaspoon salt, 1/4 teaspoon ground paprika, and ground black pepper to taste over the skillet. Add 2 tablespoons white flour and cook for 2 minutes, stirring frequently to prevent burning. Stir in 2 tablespoons tomato paste and continue stirring for about 1 minute until the mixture smells roasted. Pour in 1/3 cup red wine (or beef broth as an alternative), scraping any browned bits off the bottom to deglaze the pan.
- Finish filling and cool: Stir in 1 cup beef broth, 1 cup frozen peas, 1 tablespoon finely chopped parsley, 1/2 teaspoon finely chopped thyme, and 1 teaspoon finely chopped rosemary. Let the mixture simmer gently for 4-5 minutes to thicken and blend flavors. Transfer the filling into a 7×11 inch baking dish and allow it to cool slightly.
- Prep mash: Prepare your favorite mashed potatoes. You will need about 4 cups of mashed potatoes to cover the filling. Approximately 1.5 pounds of peeled potatoes will yield enough mash for the topping.
- Bake pie: Preheat your oven to 400°F (200°C). Spread the mashed potatoes evenly over the cooled filling in the baking dish, taking care not to mix the layers. Use a fork to criss-cross the mashed potato surface to create a textured finish that crisps up during baking. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top. Place the baking dish on a lined baking sheet to catch any spills and bake in the oven for 20 minutes, or until the cheese is melted and the edges of the mashed potatoes are golden brown.
Notes
- For a vegetarian version, substitute ground beef with plant-based mince and use vegetable broth instead of beef broth.
- If avoiding alcohol, replace red wine with additional beef broth.
- Using a lined baking sheet under the casserole prevents oven spills and makes cleanup easier.
- Leftover mashed potatoes can be prepared in advance and stored in the refrigerator until ready to assemble.
- Adding extra herbs like rosemary and thyme elevates the flavor profile of the filling.
