Shepherd's Pie
Servings: 8 servings
Ingredients
Mashed Potatoes
- 3 pounds russet potatoes washed, peeled, and cut into 1-inch cubes
- 8 tablespoons salted butter softened to room temperature
- ⅔ cup parmesan cheese
- ¼ cup milk (add a little extra if needed for consitencay)
- 2 tablespoons sour cream
- 1 teaspoon kosher or pink Himalayan salt (or to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Filling
- 2 pounds ground beef
- 2 tablespoons reserved ground beef fat
- 1 large yellow onion diced
- 2 -3 large carrots peeled and cubed (about ½ cup)
- 4 cloves garlic minced
- 1 cup red wine
- 1 tablespoon flour
- 3 tablespoons tomato paste
- 2 tablespoon Worcestershire sauce
- 2 teaspoons kosher or pink Himalayan salt
- 2 teaspoons dried parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- ½ teaspoon black pepper
- 1 ½ cups beef broth
- 1 cup frozen peas
Instructions
Make Mashed Potatoes
- Place the cubed potatoes in a medium pot and cover them with water. Place on the stove on high heat and allow them to come to a boil and continue to boil them until fork tender, usually around 10-15 minutes.
- Once your potatoes are soft, drain the water, return them to the empty pot, and mash them with a potato masher until smooth.
Make Meat Filling
- Cook the ground beef in a large skillet on medium-high heat and remove when done. Pouring 2 tablespoons of the grease into a measuring cup and reserve it. Then, drain the excess grease from the ground beef on a plate lined with paper towels.
- In the same large sauté pan on medium heat, add the reserved beef fat, onion, and carrots and sauté until the onion is translucent and the carrots are soft, usually 5-7 minutes. Then add in your garlic for an additional minute.
- Add in the red wine and cook until the liquid is halved, stirring occasionally. Then add in the flour and stir until it has been dissolved.
- Next, add the cooked ground beef, tomato paste, Worcestershire sauce, herbs, salt, and pepper, and mix until everything is thoroughly incorporated. Then, stir in your broth and frozen peas. Allow the mixture to cook until the peas are warmed and soft, usually 7-10 minutes.
Assemble Casserole
- While the mixture is reducing, preheat the oven to 400℉.
- In a 9x13 casserole dish, pour in the meat mixture in an even layer, then top with the mashed potatoes, smoothing everything out with a spoon or silicone spatula. If, after sitting, the potatoes are a little dry, you can add a little more milk to soften them up and make them easier to spread.
- Cook uncovered in the preheated oven for 30 minutes. The top should be bubbly around the edges and the potatoes golden brown.
- Garnish with minced parsley and allow to cool for 10 minutes, to set, before serving.
Notes
Make-Ahead and Store Instructions:
Make Ahead: This is a great make-ahead dish. You can store it in the refrigerator for up to 3 days. When you are ready to bake it, take it out of the refrigerator for about 20 minutes before you need to bake it to let it come to room temperature. Uncover it, and bake.
Freezing: Tightly wrap the entire dish in plastic freezer wrap twice or the second layer in foil. Store in the freezer for up to 2 months. Remove from the freezer and let thaw in the fridge overnight. Remove the plastic wrap and bake, following the recipe instructions. You can also freeze pre-baked or as leftovers. When freezing leftovers, let the casserole cool completely before freezing.
Storage: Wrap the room-temperature baking dish in plastic wrap or place the leftover Shepherd’s Pie into an airtight container and refrigerate for 3-4 days.
TIPS:
- Remember not to over-mix the potatoes; they will become a gluey constituency! You want to keep them fluffy.
- If the mashed potatoes are a little dry, you can add a little more milk to soften them up and make them easier to spread. Potatoes can vary based on the water content of the potato itself.
- Ensure the ground beef mixture is drained to avoid a greasy meat mixture. Just reserve 2 tablespoons to sauté the veggies.
Nutrition
Serving: 1serving | Calories: 636kcal | Carbohydrates: 41g | Protein: 29g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 1464mg | Potassium: 1314mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2198IU | Vitamin C: 21mg | Calcium: 190mg | Iron: 5mg
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