When it comes to satisfying comfort food, few dishes can rival the timeless appeal of Shepherd’s Pie. With its rich meaty filling, creamy mashed potatoes, and savory gravy, this classic dish has been warming hearts and filling bellies for generations. Whether you’re craving a cozy weeknight dinner or planning a comforting meal for a special occasion, this Shepherd’s Pie recipe is sure to become a staple in your kitchen repertoire.
SHEPHERD’S PIE INGREDIENTS:
For the filling:
Drizzle of Olive Oil
1-1/2 lb of Ground Beef, 85-15 is what I used
1 Small Yellow Onion, diced
2 Stalks of Celery, diced
2 Carrots, peeled and diced
Two Tbsp of All Purpose Flour
2 Tbsp of Tomato Paste
1/2 cup of Dry Red Wine (or stock if opting out of wine)
1 cup of Beef Stock
1 Tbsp of Garlic and Herb Seasoning
Few Dashes of Worcestershire Sauce
1 cup of Frozen Peas
2 Tbsp of Chopped Parsley
Salt and Pepper, to taste
For the potatoes:
1-1/2 lb of Russet Potatoes, peeled and cut into chunks
4 Tbsp of Unsalted Butter, softened at room temperature
3/4 cup of Milk
4 Tbsp of Sour Cream
1 Egg Yolk
4 oz of Sharp White Cheddar, shredded
Salt and Pepper, to taste
Preparation
1) In a large pot, add the potatoes, cover with cold water, add a generous pinch of salt, boil and cook until tender, but meanwhile, preheat the oven to 400 degrees and work on the filling.
2) In a high sided skillet, add a drizzle of olive oil, preheat over medium heat, add the beef, break it apart as much as you can with a wooden spoon, cook until mostly cook through (discard any fat if too much renders) add the onions, carrots and celery, season with a pinch of salt and saute about 10 minutes.
3) Add the tomato paste, cook that down for about a minute, then stir in the flour, cook that for a minute then deglaze with the wine till it reduces by half, add the stock, worcestershire and seasoning, cook on low for about 20 minutes or until the potatoes are ready adding the peas in the last minutes of cooking time.
4) When the potatoes are ready, drain, mash with the butter, enough milk to make it creamy, sour cream, cheese and plenty of salt and pepper, then stir in the egg yolk and set aside.
5 ) Add the parsley to the filling, then pour the filling in a casserole dish, top with the mashed potatoes, dab a little butter over the top and bake for about 25 minutes or until golden bubbly. Allow to sit about 20 minutes before serving.
Gather your loved ones and enjoy this awesome classic dish.