Description
Classic Shepherd’s Pie is a comforting and hearty casserole featuring a savory meat sauce made with ground beef and/or lamb, vegetables, and a silky mashed potato topping. This traditional British dish is baked to golden perfection, offering a satisfying blend of flavors perfect for family 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 to remove excess starch. Transfer to a large saucepan, cover with cold salted water (salted until nearly as salty as the sea), and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a knife, about 10 to 15 minutes. Drain and rinse briefly with hot water. Mash the potatoes with butter until smooth. Press the surface smooth and cover with plastic wrap directly on the surface to prevent a skin from forming. Set aside.
- Prepare the Meat Sauce: Sprinkle gelatin over the chicken stock in a measuring cup and set aside to bloom. Heat vegetable oil in a large Dutch oven over high heat until shimmering. Add half the ground meat and brown, stirring and breaking up meat with a masher or whisk, about 6 to 8 minutes. Add the remaining meat, continue browning and breaking up for 3 more minutes. Remove excess fat if necessary, leaving a few tablespoons. Add onion, carrots, celery, and garlic, cooking about 4 minutes until vegetables begin to soften. Stir in tomato paste and cook for 1 minute over medium heat. Add red wine, bring to a simmer, and reduce nearly completely while scraping browned bits. Add the gelatin-stock mixture, thyme, bay leaf, Worcestershire sauce, and Marmite if using. Sprinkle flour over meat and stir in thoroughly. Simmer on low heat until sauce thickens and reduces, about 20 minutes. Remove thyme and bay leaf, stir in frozen peas, and season with salt and pepper.
- Assemble and Bake: Preheat oven to 425°F (220°C) with rack in center position. Heat heavy cream in a saucepan until simmering then fold it gently into the mashed potatoes, seasoning with salt and pepper. Place a 9- by 13-inch baking dish on a foil-lined rimmed baking sheet. Spread the meat sauce evenly to fill half the dish or slightly less. Layer mashed potatoes over the meat, spreading smoothly and using a spatula to create a dappled pattern. Sprinkle grated Parmesan cheese on top if desired. Bake for about 20 minutes until the top is golden and the casserole is heated through. For extra browning, broil for a few minutes watching closely to prevent burning. Let stand for 15 to 20 minutes before serving for best texture.
Notes
- Lamb is traditional for Shepherd’s Pie, but beef or a combination offers a milder flavor.
- Casserole can be assembled in advance, wrapped tightly, and refrigerated up to 2 days.
- Reheat in a 350°F (180°C) oven for about 35 minutes and broil briefly to brown the top.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of pie)
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
