Description
This Classic Shepherd’s Pie recipe combines a rich and savory meat sauce made from ground beef or lamb with a creamy mashed potato topping. The dish is perfectly balanced with aromatic vegetables, red wine, and herbs, then baked to golden perfection for a comforting and hearty meal ideal for family gatherings or cozy dinners.
Ingredients
Scale
For the Mashed Potatoes:
- 3 1/2 pounds (1.6 kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
- Kosher salt
- 6 tablespoons (85 g) unsalted butter, cubed
For the Meat Sauce:
- 1 1/2 cups (360 ml) homemade or store-bought low-sodium chicken stock
- 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14 g)
- 2 tablespoons (30 ml) vegetable oil
- 2 1/2 pounds (1 kg) ground beef or lamb, or some combination
- 1 large yellow onion (about 14 ounces; 400 g), diced
- 3 medium carrots (about 8 ounces; 225 g), diced
- 2 ribs celery (about 4 ounces; 110 g), diced
- 2 medium cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) Marmite (optional)
- 2 tablespoons (15 g) all-purpose flour
- 8 ounces (225 g) frozen peas
- Kosher salt and freshly ground black pepper
To Assemble:
- 1 1/2 cups (360 ml) heavy cream
- Grated Parmigiano-Reggiano cheese, for topping (optional)
Instructions
- Prepare the Mashed Potatoes: Rinse the cubed potatoes under cold water until the water runs clear. Place them in a large saucepan, cover with cold water by at least 2 inches, and season the water generously with kosher salt until almost as salty as the sea. Bring to a boil over high heat, then reduce to medium-low and simmer until potatoes are very tender, about 10 to 15 minutes. Drain and rinse briefly with hot water. Transfer potatoes to a large bowl.
- Mash the Potatoes: Using a potato masher, food mill, or ricer, mash the potatoes together with unsalted butter until smooth. Press the surface flat and cover directly with plastic wrap to prevent a skin from forming. Set aside until assembly.
- Prepare the Meat Sauce: Sprinkle gelatin over chicken stock in a 2-cup measuring cup and let it bloom while preparing the sauce.
- Brown the Meat: Heat vegetable oil in a large Dutch oven over high heat until shimmering. Add half the ground meat and cook, breaking it up with a potato masher or whisk, until well browned, 6 to 8 minutes. Add remaining meat and continue breaking it up, cooking for about 3 more minutes. Remove excess fat if too much renders, leaving a few tablespoons for flavor.
- Cook Vegetables: Add diced onion, carrots, celery, and minced garlic to the pot. Cook, stirring and scraping the bottom, until vegetables begin to soften, about 4 minutes.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for 1 minute over medium heat. Pour in red wine and bring to a simmer over high heat. Cook, scraping up browned bits, until wine has almost fully evaporated.
- Add Stock and Thicken: Stir in the reserved chicken stock with gelatin, thyme sprigs, bay leaf, Worcestershire sauce, and Marmite if using. Sprinkle flour over the meat mixture and stir through. Bring to a simmer, then reduce heat to low and cook until thickened and reduced, about 20 minutes. Remove thyme sprigs and bay leaf.
- Finish Meat Sauce: Stir in frozen peas and season to taste with salt and freshly ground black pepper.
- Preheat Oven and Prepare Potatoes: Adjust oven rack to center and preheat oven to 425°F (220°C). Heat heavy cream in a large saucepan until just simmering, then stir into mashed potatoes until fully incorporated. Season with salt and pepper.
- Assemble the Pie: Place a 9- by 13-inch baking dish on a foil-lined rimmed baking sheet. Spoon the meat sauce into the dish, filling no more than halfway to allow space for the topping. Spread mashed potatoes over the meat, smoothing with a spatula and creating a dappled pattern on the surface. Sprinkle grated Parmigiano-Reggiano cheese on top if desired.
- Bake the Pie: Bake in the preheated oven for about 20 minutes until the top is golden and casserole is heated through. For a deeper brown, broil the top on a rack about 6 inches from the heat source for a few minutes, watching carefully to avoid burning.
- Rest and Serve: Remove from oven and let stand for 15 to 20 minutes before serving to allow flavors to settle and the pie to firm up.
Notes
- Lamb is the traditional choice for shepherd’s pie, but beef can be used for a milder flavor or a combination of both for balanced taste.
- The casserole can be assembled up to 2 days ahead, refrigerated wrapped in plastic, and reheated in a 350°F (180°C) oven for about 35 minutes before broiling to brown the top.
- Use low-sodium chicken stock to control saltiness and enhance flavor depth.
- Adjust seasoning at the end to taste, as ingredients like Marmite and Worcestershire sauce contribute umami and saltiness.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the casserole)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
