Description
This classic Shepherd’s Pie recipe features a rich and savory ground beef filling cooked with onions, garlic, red wine, and Worcestershire sauce, all topped with creamy mashed potatoes blended with butter, cream, sour cream, and Parmesan cheese. Finished with a crispy golden crust after baking, this hearty dish is perfect for a comforting family meal.
Ingredients
Scale
For the Mashed Potato Topping
- 2 Pounds Yellow Potatoes (peeled)
- 1 Teaspoon Kosher Salt
- 1 Stick Butter (melted)
- 1/2 Cup Heavy Cream
- 1/4 Cup Sour Cream
- 3/4 Cup Grated Parmesan Cheese
For the Beef Filling
- 3 Tablespoons Olive Oil
- 2.25 Pounds Ground Beef (80/20)
- 1 Medium Onion (diced)
- 4 Cloves Garlic (minced)
- 1 Cup Red Wine
- 3 Tablespoons Worcestershire Sauce
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Black Pepper
- 1 Tablespoon Fresh Chopped Thyme
- 4 Tablespoons All-purpose Flour
- 2 Cups Beef Stock
- 1 1/2 Cups Frozen Mixed Vegetables
Instructions
- Prepare the Mashed Potatoes: Peel and chop the yellow potatoes into even pieces. Place them in a large pot, cover with water, add 1 teaspoon kosher salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well, then mash the potatoes with melted butter, heavy cream, sour cream, and grated Parmesan cheese until smooth and creamy. Set aside.
- Cook the Beef Mixture: Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic; sauté until fragrant and translucent, about 3-5 minutes. Add the ground beef and cook until browned, breaking up the meat as it cooks.
- Add Flavorings: Stir in red wine, Worcestershire sauce, tomato paste, kosher salt, black pepper, and fresh thyme. Cook for another 5 minutes to let the flavors meld and the wine reduce slightly.
- Thicken the Filling: Sprinkle the all-purpose flour over the beef mixture and stir well to coat. Gradually pour in the beef stock, stirring constantly to avoid lumps. Simmer the mixture for 10 minutes until it thickens.
- Incorporate Vegetables: Add the frozen mixed vegetables to the beef filling and cook for an additional 5 minutes until heated through and vegetables are tender.
- Assemble the Shepherd’s Pie: Preheat your oven to 375°F (190°C). Spread the beef and vegetable mixture evenly in a large baking dish. Top with the prepared mashed potatoes, spreading them smoothly and ensuring the edges are sealed to prevent bubbling.
- Bake the Pie: Place the baking dish in the oven and bake for 30-35 minutes or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
- Rest and Serve: Remove from the oven and let the Shepherd’s Pie rest for 5-10 minutes before serving for best texture and flavor.
Notes
- Use yellow potatoes for a creamier mashed potato topping with a buttery flavor.
- Red wine adds depth of flavor but can be omitted or substituted with beef broth for a non-alcoholic version.
- Ensure the flour is well incorporated to avoid lumps and achieve a smooth gravy for the filling.
- You can substitute frozen mixed vegetables with fresh peas, carrots, and corn if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
